I was watching how the boy operates the oven while having hot chocolate and hot pandesal. He placed several bread trays with bare hands. Closed the oven door, pulled a lever and pressed some switches. I can never do that with my ordinary baking oven at home. I need to pre-heat it for about 30 minutes and carefully bring in the trays with a long wooden ladle. It is sure warm in this place but not as hot as in mine. Maybe it is now time to switch to convection type.
The place is Pan De Manila. We decided to have our breakfast here before reaching our destination. It is often not crowded, which I think is good. During breakfast hours we usually spent 30 minutes to one hour waiting in-line in major fast food restaurants. Quick eat in place like this saves us time.
I find the bakery unique due to its classic motif. Date way back 70’s I guessed.
We initially bought cheese bread and hot chocolate. Then a couple of hot pandesal. The establishment name is suggestive of pandesal as flagship product so we should have asked immediately. We brought the cheese bread home as pasalubong to our kids.
The hot chocolate taste fine but the pandesal was a bit sloppy. It was too big for its weight. About 40% of volume was air space. It was not surprising though. Most bread nowadays are made this way.
Taste flat. The place where I grew up should be blamed for this. Bread in rural areas are baked to stand by itself or just with hot coffee. Bakery experts explained it years ago. Rural people usually never buy spread. So they recommend making pandesal and other bread more flavorful by adding sugar, cheese and the likes. The reverse is observed in urban places.
There were several spreads to choose from. We’re going to include it the next time.
Marvin is the lead chocolate maker of Ben and Lyn Chocolate Inc. Has strong background in food research and development. Occasionally conducts training and lectures. Lecturer of Cocoa Foundation of the Philippines. Do coaching and consultancy services on his free time.