Advertisementspot_img
Wednesday, June 19, 2024

Delivering Stories of Progress

Advertisementspot_img

The metamorphosis of pan de sal, and why Filipinos love it

Latest article

Advertisement - PS02barkero developers premium website

THEPHILBIZNEWS Partner Hotels

Hotel Okura Manila
Hotel 101
The Manor at Camp John Hay
Novotel Manila
Taal Vista Hotel
Advertisement - PS02barkero developers premium website

By THEPHILBIZNEWS STAFF

Admit it or not, the almost quadricentennial Spanish influence on our country and people has created an impact on us and our culture. Not to mention the famous Filipino culinary delights being showcased across the country.

The strong Spanish culture and influence in our food are very palpable in the Philippines. that is the reason we have calderetta, afritada, callos, menudo to name a few which you often see being served in many Filipino homes even during ordinary days. Needless to say, in the absence of rice, we grab a few pieces of bread which we call pan de sal, and dip in the sauce of our all time favorite Pinoy food with a touch of Spanish influence.

As to whether the Philippines has a national bread or not which we can call our own smilar to European countries or Middle Eastern countries, to many Filipinos since the time of Spanish regime to post-American era, we only know one bread that becomes our “Pambansang Tinapay”, and that is the pan de sal!

In many Spanish restaurants in the Philippines like Señor Alba, La Copa, Mario’s, Aldredo’s to name a few, pan de sal is always serve before the meal and they made sure they serve them hot.

Tinapayan Festival reinforces commitment to product innovation

For the country’s Tinapay King, Chito Chavez, the owner and founder of Tinapayan Festival, a local bakeshop offering soft and sweet baked products, believes that the pan de sal can be reformulated in several ways bby making them more richer, healthier and at the same time sustainable that we can call our own pan de sal. The Tinpay King is always committed to innovatie its products over the past 40 years. The pandesal is a product that has been regarded as part and parcel of the daily lives of most Filipinos, and Tinapayan recognizes the importance of enjoying great pandesal in every household. 

“When you own a bakery in the country, it is certain that you will always offer pandesal. Growing up in the province, our usual breakfast would consist of piping hot pandesal fresh from the pugon, dipped in hot chocolate or coffee. Pandesal has been a part of our lives and in our culture as Filipinos. At Tinapayan, we are very proud of the versions of pandesal that we offer, coming from various recipes we’ve innovated and improved over the years,” shares Lucito “Chito” Chavez, Founder of Tinapayan Festival. 

Paying Tribute to Pandesal

The Tinapay King of the Philippines recalls how pandesal has grown from just being known as a breakfast bread of choice across the country to becoming one of the staples in every Filipino household. 

“In the 1960s, pandesal was pugon-baked by the panaderos. In the 1970s, the demand for pandesal grew and dominated the market, where almost forty percent of flour for bread goes to the production of pandesal. Cuenca, Batangas was very famous in the bakery industry in the ‘70s for its very tasty pandesal,” he adds. 

Providing quality soft and sweet products is not only Tinapayan Festival’s commitment to the community. Decades ago, Chavez was the Executive Vice President and Spokesperson of the Philippine Federation of Baker’s Association where he began being very vocal about supporting local agriculture and farmers. 

Because of this commitment, Chavez decided to ‘walk the talk’ by maximizing the use of agricultural products and crops and integrating these into their slew of baked breads, pastries, and cakes. “We are proud to be Filipino bakers and it is but just to be able to support fellow Filipinos working hard to provide local crops for everyday consumption,” emphasizes Chavez. 

Increasing Productivity and Varieties

As early as 1985, Tinapayan Festival began working to incorporate local products and agricultural crops to make delicious yet healthy varieties of its bread rolls. To date, the local bakeshop is offering seven different healthy versions:

Potato Bread (1985)

Tinapayan Festival’s Potato Bread was first created during the early years of the bakeshop. Soft like marshmallow, this healthy version of bread is enriched with potato flour for longer shelf life. 

It was inspired by a famous bakeshop in Ermita, Manila where most of its bakers are from Cuenca, Batangas and would also try to use potato in some of its products. Chavez, a fellow Cuencaño, then started his research in incorporating potato in his products. After several years of study, he was able to produce a number of baked goods while incorporating potatoes in its production. The team eventually also created potato pandesal that was sold and loved by their patrons. 

Kamote Pandesal and Squash Pandesal (2007)

Tinapayan’s kamote pandesal was first introduced to the market in 2007 utilizing kamote flour that was developed by Architect Nelson Cuevas and is not only packed with delicious flavor but supports the immune system, healthy vision, and gut health. Meanwhile, their squash pandesal offering is made with real squash, which is vitamin-rich and beneficial for the heart, eyes, and colon. 

Malunggay Pandesal (2010)

Certainly a favorite, the Malunggay Pandesal is a top choice for those looking for a different take on pandesal. It’s packed with real malunggay that helps control blood pressure, relieves headaches and migraines, and helps restore skin condition. 

Carrot Pandesal (2014)

If there’s carrot cake, there definitely is carrot pandesal. Tinapayan Festival’s carrot pandesal is soft, filling, and worth the try. Carrots are known to boost eye health, fight cholesterol, lower blood pressure, and boost skin health, among others. 

Ube Cheese Pandesal and Sweet Potato Pandesal (2017)

In 2017, Tinapayan Festival created two additional varieties of pandesal – Ube Cheese and Sweet Potato. The ube cheese pandesal is soft, moist, and rich in ube, which is a great source of carbohydrates, potassium, vitamin C, and fiber and made much better with cheese. Its sweet potato pandesal is hefty, packed, and full of nutrients made with real sweet potatoes to really give consumers that real deal. 

NEW: Super Healthy Pandesal (2022)

The healthiest pandesal one can try at Tinapayan Festival is its newly launched Super Healthy Pandesal that features three vegetables – malunggay, pandan, and lemongrass, all with unique health benefits that consumers can benefit from. 


“It is about creating variations of Filipino staples and favorites and giving it a twist. With our various pandesal and Manila rolls, we are giving our customers a chance to discover new flavors, and eat delicious yet healthy baked products,” muses Chavez. 

Visit Tinapayan Festival at 1650 Dapitan St. corner Don Quijote, Sampaloc, Manila or call +02 8732 2188 or +639617152714 to place advance orders. Send them an email at sales@tinapayan@gmail.com. Tinapayan Festival is also available in GrabFood and FoodPanda. To learn more about Tinapayan Festival’s new products and treats, follow them on Facebook or Instagram

Advertisement - PS04spot_img

More articles

LEAVE A REPLY

Please enter your comment!
Please enter your name here

Advertisement - PS05spot_img
Advertisement - PS01spot_img

Must read

Advertisement - PS03spot_img