Of breads and cakes
Since the time of our youth, pan de sal was the usual bread on our breakfast table.
We love bread but are careful about cakes, simply because we need to watch our sugar intake. Since the time of our youth, pan de sal, so called because of the salt added to the dough, was the usual bread on our breakfast table. Of course there were ensaymada and pan de coco too. They were then the special ones.
Today, with foreign influence and the innovative efforts of local bakers, the flour industry has progressed, along with butter and sugar as well. This is delightful.
There is the local chain, French Baker. Walk into any of their outlets and find different kinds of bread, pastries and cakes. Choose your pleasure, sit down and if you are lucky you can read the day’s newspapers, if no one has gotten to them first. After 9 a.m., the racks are filled with a collection of breads. Its walnut bread is so popular the supply sells out fast. They have packed ensaymadas and cinnamon rolls, a variety of loaves plus French pastries to go with hot coffee or refreshing cool drinks.
Comparatively a late comer, Bread Talk’s croissant is one of the best hereabouts. It is of the right size, perfectly moist and soft, especially when heated, and does not need any additional butter spread on it. Their little cakes are popular as pasalubong.
One other baker is Mary Grace, whose classic ensaymada, paired with hot cocoa, is ideal even as a dessert. Their outlets are always full. They serve meals as well.
Recently we happily re-discovered the soft and delicious Monroe loaf when Jipan opened in Alabang.
And yes, there is Conti’s of the legendary tall cakes, the tortes, ensaymaditas, brownies and food for the gods. You can have meals there as well, but refrain from ordering their once popular beef tapa with sinangag and atsara. It was our favorite, but we recently got very disappointed. The beef quality has gone down significantly. There were litid and we could hardly chew it. After such a long time of quality food and service, we can only ask, “Why?”
Of course there are bread stalls in various malls and markets. Most of them, thankfully, make the traditional breads, exactly that way – traditional. At Market! Market! there is Tinapayan where we can get authentic pan de sal and pan de coco. Plus the small town bakeries dishing out old favorites in their usual form – kalihim, monay and sombrero. As bread fanciers, we feel lucky that there are so many kinds of bread we can choose from.
Enjoy your Sunday!
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