“As in-person classes resume, parents are increasingly mindful of their children’s packed meals. If the pandemic has taught us anything, it’s the importance of prioritizing our health. At Tinapayan, we take this responsibility seriously. Beyond creating nutritious baked goods that bolster local agriculture, we also prioritize flavors that captivate the young palate,” shares Potenciano Clarito Chavez, Tinapayan Festival’s COO for Sales and Marketing. 

Discover Snacks for the Health-Conscious Parents

It’s never easy to be parents and monitor what their children eat at school. One way to do so is by packing meals and snacks that their children can bring. Luckily, Tinapayan Festival has got these parents covered. 

Why not give their Agri-Pandesal products a try? 

Squash Pandesal

Tinapayan offers its squash pandesal, crafted using real squash known for its abundance of vitamins that contribute to heart, eyes, and colon health. 

Carrot Pandesal 

Just like the classic carrot cake, now experience the goodness of carrot in pandesal form. Tinapayan Festival presents its soft and satisfying Carrot Pandesal, a must-try delight. Packed with benefits, carrots promote eye health, combat cholesterol, reduce blood pressure, and enhance skin health, among other advantages. 

Malunggay Pandesal

Undoubtedly a crowd-favorite, the Malunggay Pandesal stands as a premier selection for those seeking a unique pandesal experience. Infused with authentics malunggay, it offers a wealth of benefits including blood pressure regulation, headache and migraine relief, and skin condition restoration. 

Sweet Potato Pandesal

Tinapayan Festival’s sweet potato pandesal is a substantial delight, brimming with genuine nutrients derived from real sweet potatoes, ensuring an authentic experience for consumers. 

Potato Pandesal 

The Potato Pandesal is reminiscent of marshmallows in softness. This wholesome bread is a good source of essential nutrients like vitamins, minerals, and dietary fiber. 

Another option for moms to choose from are the classic bread loaves Tinapayan Festival offers. Whether it’s their Classic Sandwich Bread that’s soft, filling, and great for creating healthy sandwiches for their kids or even paired with pancit canton, miki guisado, or the classic bihon guisado. 

Parents can also level up their children’s sandwich options with the creamiest and softest version of loaf bread available in the market with their Cream Loaf. It’s made with high protein flour, refined sugar, and powdered milk to give the soft and tasty loaf many of their patrons look for. 

Mothers and parents alike are invited to drop by any of Tinapayan Festival’s branches to grab either the Classic Sandwich Bread or the Cream Loaf that would be perfect for sandwiches their kids can take to school. 

Level up the Pabaon Game with These Baked Goodies

Another option that raises the bar in healthy snacks would be Tinapayan Festival’s Raisin Bread, their take on a traditional soft dough mixed in with bits of raisins. Sweet, filling, and definitely a great merienda treat for students in school. 

Get to elevate the snacking experience at school with Tinapayan Festival’s Wheat Bread. It’s the perfect on-the-go option and an excellent choice for school. Pair it with their children’s favorite spreads for a delicious and nutritious treat that fuels their day with whole grains and wholesome goodness. Make their snack time both delightful and nutritious. 

Upgrade sandwich making with Tinapayan Festival’s Raisin Bread and Wheat Bread options for healthy snacking at school. 

New Healthy Products Introduced

Tinapayan Festival recently introduced two new healthy products to their lineup – their Cheesy Monay, which is a scrumptious delight that’s packed with satisfying cheesy goodness inside and out, and is a rich source of vitamin D. They also have their new Milk Bread that’s infused with the nourishment of  milk. It’s the perfect school snack to fuel the growth of young ones with its array of nutrients. 

Enjoy healthy snacking with our new Cheesy Monay and Milk Bread available in all of the branches. 

As parents explore healthy snacks and meals for their kids, they can also treat themselves to authentic Batangas Kapeng Barako, available for personal enjoyment alongside these wholesome bread choices. 

The convenience of Tinapayan Festival’s health-conscious selection extends to all five stores across Metro MAnila – Manila Zoo, SM North EDSA – North Towers, Shoppesville Center in Greenhills, Riverbanks Mall in Marikina, and the main store on Dapitan St, nestled within Manila’s university belt. 

Visit Tinapayan Festival at its main branch at 1650 Dapitan St. corner Don Quijote, Sampaloc, Manila or call (02) +8 732 2188 or (63) 0933 814 4912 to place your advance bulk orders or drop by their other branches located at Manila Zoo, SM North EDSA – North Towers, Shoppesville Center, Greenhills, and Riverbanks Mall, Marikina. 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 soft and sweet baked products, follow them on Facebook or Instagram. 

This expansion marks a significant milestone for the company, especially in the wake of the challenges faced during the pandemic, as well as its promise to become more accessible to more Filipinos in Metro Manila.

“While the pandemic has been deemed over, small businesses like ours are now starting to slowly go back to normal operations. It is the right time to expand our operations and fulfill our promise to our customers of making sure that we are present where they are in the community. With the opening of our new branches, we are hoping to put more smiles in the faces of our fellow kababayans and become part of their daily lives,” shares Potenciano Clarito Chavez, Tinapayan Festival’s COO for Sales and Marketing. 

Beginning February this year, Tinapayan Festival has successfully opened three new branches in strategic locations: SM North EDSA – North Towers, one in Shoppesville Center in Greenhills, and another one in Riverbanks Mall in Marikina. This brings their total number of branches to five, with the main headquarters in Dapitan St., Manila, and a kiosk in Manila Zoo. 

Tinapayan Festival has remained committed to its mission of providing delicious and freshly baked products to its loyal customers for over 40 years. The opening of these new branches reflects the company’s resilience, adaptability, and continuous growth in the local bakery industry. 

The new Tinapayan Festival branches are strategically located in key areas to cater to a wider customer base. Manila Zoo Branch is situated within the premises of Manila Zoo, and brings our soft and sweet baked products closer to visitors of one of Manila’s iconic destinations. Guests from all over the country can now savor the bakeshop’s signature treats while enjoying their time at the zoo. 

Take a break from touring the zoo by grabbing your favorite ensaymada, cheese rolls, and other soft and sweet baked products at their Manila Zoo branch.

Meanwhile, the newly opened SM North EDSA – North Towers branch offers convenience and accessibility to shoppers and residents in the bustling Quezon City area. An absolute treat for customers is Tinapayan Festival’s exclusive Manila Savoury products that you can find in only two branches – SM North and Greenhills. 

Their Manila Savoury products include Chicken Floss, Pork Floss, Cheese Tuna Mayo Bun, Cheesy Vegan Roll, Ham and Cheese Loaf, Salad Roll, and Corn and Mushroom Bread. 

Whether it’s  for merienda or pasalubong, Tinapayan Festival has exclusive items at their SM North EDSA – North Towers branch that commuters and visitors can visit. 

Another new branch is found at the heart of Shoppesville Center in Greenhills. It caters to both local residents and tourists as it’s one of the busiest shopping districts in Manila. Visitors can now enjoy and experience the charm of Tinapayan Festival’s bakeshop creations while exploring the vibrant neighborhood. 

Easy and convenient to find, shoppers at Shoppesville Center in Greenhills can purchase pastries, bread products, and pre-order items at this newly opened branch. 

The newest branch to open, and Tinapayan Festival’s fifth branch so far, is found at the Riverbanks Mall in Marikina. Proud to be part of the shoe capital of the Philippines, Tinapayan Festival gets to offer a unique opportunity to showcase its delectable baked products to a community with a discerning taste for quality. 

Tinapayan Festival’s newest branch at Riverbanks Mall is strategically located in the middle so shoppers and visitors won’t miss it. From ensaymada, cheese rolls to loaf breads, they’ve got many products to choose from. 

Each new branch will feature Tinapayan Festival’s extensive range of freshly baked bread, delightful pastries, and mouth watering cakes, ensuring that customers are able to enjoy their favorite treats with ease and convenience. 

“We are incredibly excited to embark on this expansion journey and continue our commitment to the Filipino community. We have remained true to our word to deliver the same quality and taste that our customers have come to love. These new branches will allow us to reach more people and continue spreading the joy through our delicious bakeshop creations,” Chavez emphasized. 

Tinapayan Festival’s expansion does not stop there. They are eyeing to open three more branches by the end of the year. Watch out for their announcements on their social media pages. 

To celebrate these milestones, Tinapayan Festival will also be introducing special promotions and exclusive offers throughout the year. Customers can look forward to engaging experiencers and surprises as the bakeshop celebrates its rich history and looks towards a promising future. 

Visit Tinapayan Festival at its main branch at 1650 Dapitan St. corner Don Quijote, Sampaloc, Manila or call (02) +8 732 2188 or (63) 0961 715 2714 to place your advance bulk orders or drop by their other branches located at Manila Zoo, SM North EDSA – North Towers, Shoppesville Center, Greenhills, and Riverbanks Mall, Marikina. 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 soft and sweet baked products, follow them on Facebook or Instagram. 

Also a staunch advocate of using agricultural crops for bread products to ensure not just a stable price of bread and other baked products in the country, but also make every bread nutritious for Filipino family to enjoy.

As a proud part of Class 1974, Chavez along with his good friend Arch. Nelson Chavez has worked closely together to bring pride and joy to the town. 

“It’s not about what you gain from succeeding but also from the lessons you learn as you go along the way. Being a Cuencano has helped shape me into the man I am now. I look back at all the formative years, and I know that I have learned so much during my high school years to catapult me into doing my part as a Filipino citizen, Cuencano, and Batangueno,” shares Chavez. 

During his speech in Cuenca Institute’s 75th Founding Anniversary, he shares how he has put into practice what he has learned in school. “Wala akong kodigo ngayon. Hindi ako nagbaon ng kodigo dahil bawal sa Cuenca Institute. Mag-aral kayo, kagaya ng disiplina ng mga guro dito,” shares Chavez. (I don’t have crib sheets  for my speech today. Because crib sheets are forbidden at Cuenca Institute. That’s how the teachers here disciplined me so you should follow in their teachings.)

Cuenca Institute and its Contribution

For all the years of its existence, Cuenca Institute has produced great minds with students graduating with honors, pursuing great careers, and placing the school on the map of the Philippines. Graduates of Cuenca Institute became great professionals; some have become deans, doctors, town and city mayors, and successful business owners here and abroad. 

Chito Chavez and Arch. Nelson Cuevas are some of those outstanding graduates. They have become pioneering advocates for local bread who pushed for the improvement and recognition of local bakers in the country. Part of this campaign was paving the way for agricultural crops to be utilized in local baking. Led by Arch. Cuevas, the incorporation of agricultural products led to the innovation of pandesal made from kamote, carrots, squash, ube, and so much more. This has then led to empowering the Department of Science and Technology as they now develop and use agricultural crops in their nutribun program. 

“Si Arch. Nelson Cuevas ang unang gumawa ng pandesal na may kamote, pandesal na may kalabasa, carrot, at ngayon ay proyekto na ng Department of Science and Technology sa kanilang nutribun na project,” emphasizes Chavez. (Arch. Nelson Cuevas was the first to create pandesal that incorporated sweet potatoes, squash, and carrots, which now inspires the nutribun project of the Department of Science and Technology.)

Encouraging the Community to Lift Local Bakery Industry

For over four decades, Chavez has longed for and pushed to lift the local bakery industry one step at a time. Together with partners in the private and public sectors, he has worked closely with the key players to help the livelihoods of many bakers, farmers, and store owners in the process. 

“There’s still a lot for us to do to bring back the glory of pandesal making in the country. If years back, 40% of flour was used by the bakery industry to create the ever-beloved pandesal, today, only a mere 19% of flour production is used to create our national bread,” he shares. 

This is one of the plights of many in the local bakery industry due to several economic circumstances but Chavez encourages more concerned citizens, especially those from Cuenca to take their part in helping solve the problem in the bakery industry and uplift the livelihood that once was the bread and butter of the town. 

Chito Chavez is just one of the many Cuenca Institute graduates who look back at the past and ensure that their learnings and journey shape what they become. But for his goal of building a strong local bakery industry, it is essential that customers also work together by supporting local bakeries, and choosing healthy options such as products with agricultural crops incorporated in them.

To learn more about Cuenca Institute, visit their Facebook page. To discover Tinapayan Festival’s new products, offerings, and latest announcements, follow them on Facebook or Instagram. 

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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. 

Enjoy a great Valentine’s season with special treats from Tinapayan Festival, a local bakeshop offering soft and sweet baked products, exclusively made available this love month. 

Shower loved ones with affection with its limited products that families and friends can enjoy for the whole month of February. 

Small Moments Made Memorable

(From left) Peach Cream Tart, Mango Cream Tart, and Strawberry Cream Tart are some of the new treats introduced this Valentine’s. 

Valentine’s is one of the best times to express feelings, so why not do it with a variety of tarts? With Tinapayan’s Fruit Pie Tarts, get to select from a variety of special tarts topped with fresh fruits made exclusively for Valentine’s. 

• Peach Custard filled tart shells topped with fresh peaches
• Mango Custard filled tart shells topped with fresh mangoes
• Strawberry Custard filled tart shells topped with fresh strawberries

Let Tinapayan Festival help in all the special moments this Valentine’s Day. Get to revel on extra special tarts to make the celebration sweeter. 

Savor that creamy goodness of chocolate in every bite of this Triple Chocolate Tart.

• Triple Chocolate, also a crispy crust butter pastry base but filled with milk chocolate coated French biscuit and dark chocolate ganache
• Caramel Walnut, which is a crispy crust butter pastry base filled with caramel and walnuts

Desserts for the Taking

With almost 200 various products made available to the public, express love by selecting several special treats that will make loved ones happy and full. Whatever the choice is, Tinapayan Festival can help customers select the best Valentine’s Day gift to express one’s deepest emotions and affection with its variety of desserts and pastries made available this love month. 

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

By Monsi A. Serrano

There’s a celebration of life-beginning-at-40 coming up, and it’s one meant for a classic Filipino brand – the Tinapayan Festival.

Established in 1982, “Tinapayan” is a local bakeshop in the heart of Sampaloc, Manila that features the best in soft and sweet baked products. But it wasn’t just a street-corner “panaderya” that sprouted up in a neighborhood to claim the tag, “Ang Tinapay ng Maynila.”

Tinapayan Festival’s foundation was built on a noble formula by Lucito “Chito” Chavez – that of training the skills of Filipino bakers and making use of home-grown agricultural products. This one-plus-one formula that produced the most vibrant in bread color and taste spectra was Chavez’s dream of uplifting the local baking industry “one bread at a time.”

And now that his brand conquers its fifth decade in business, it’s no wonder that this Chavez who nurtured young man’s dream from the traditional “Home of the Bakers” in Cuenca, Batangas, now owns the title “Tinapay King of the Philippines.”

“Many of us Filipinos do not realize how bread has become a staple in every household. And I want Filipinos to realize that. A lot of us, most especially the bakers in Cuenca, Batangas, produce really great quality baked goods that we should all be proud of,” he told THEPHILBIZNEWS when we caught up with him last November 28 at the Tinapayan Festival along Dapitan Corner Don Quixote Street, Manila.

At that time, Chavez and his Tinapayan Festival were busy preparing for a great Christmas treat to welcome the first joyous season Filipinos will actually have since the debilitating crisis of the COVID-19 pandemic.

“Through all the initiatives and projects led by Tinapayan Festival over the past years, I am hopeful that we are once again uplifting the status of the baking industry in the country,” Chavez said, noting that this innovation project in breads is not just a promotion of the Tinapayan brand but a gift of hope to a nation battered by disease but drawn to the dinner table to celebrate our savior in Christ.

Of Humble Beginnings and Long-Term Goals

It is not enough that Chavez built a firebrand in Tinapayan Festival. For him, building his business, helping the whole baking industry and sustaining the livelihood of bakers and farmers producing his raw materials have pushed him to serve the public even more.

“It’s not all about making money for me and my family. It is also about sustaining the livelihood of bakers who are truly the heroes in the industry. Our goal as bakeshop entrepreneurs is to uplift the industry, not bring it down. This is why for decades I have fought for the rights of bakers, voiced out the concerns of those in the industry, as well as shared the plights of consumers when it comes to the concerns of price increase,” Chavez said.

“This is also the reason why my wife and my children understand that until now, I am still very much involved in the operations. My wife and myself are supposed to be retiring but the pandemic hit our country and as the founder of Tinapayan Festival, I feel the strong need for me to set aside our plans to retire and step up to the plate,” Chavez explained.

“I am so blessed that my family is very supportive to me and my dream for the industry. They all share my values and mission for our bakers and farmers through what Tinapayan Festival has been doing. My wife helps me in our day to day operations and I also consult with her in many decisions we need to make,” he said.

“Then my eldest son Luis continues to focus on product innovations. He is brilliant and very creative. He thinks very fast, but he is a perfectionist. He always tells me about what else we can offer to the Filipino people to our loyal customers and other customers we will gain in the process. Then my son, Potpot is handling the administration. He is also very committed as he is juggling his law school studies and administration. He is our link and coordinator to suppliers, managers and people who work with us to facilitate smooth operations. Like my son Luis, he is also brilliant, and his strength is documentation, planning and implementation. Then our youngest and only daughter Liberty. She is a nutritionist, and as we also eye to export Tinapayan Festival products, she will certainly be a big help in ensuring our nutritional facts are compliant and accurate. Mind you, all my children know how to bake, and that I made sure. So we have a great team within the family and also within our employees,” Chavez narrated.

He added, “We have a goal as a business – and that is to ensure that the local baking industry becomes at par with the standards of international markets. Our exceptional and skilled Filipino bakers can make it in the global scene, I’m sure of that.”

Having come from Cuenca, it was his birthright to contribute to the growth of the industry not just with his Tinapayan success in Manila, but moreso as the head and spokesman of the Philippine Bakers’ Association since the late 1990s. And it was never a one-man-show for Chavez. In fact, he has rallied his family members and industry partners to continue uplifting the baking industry over the next years.

“We will always work towards the continued improvement of our industry and the livelihood of our bakers. But what is important right now is to also give thanks and celebrate Christmas with our family and friends, choosing to look at the bright side amidst the pandemic,” he said.

Celebrating Christmas with Special Treats

Christmas is made more special this year as Tinapayan Festival readies its holiday products created to make the “Season of Family” much more enjoyable.

Make Christmas all-year-round when you serve Tinapayan Festival’s Holiday bread that is made with the bakeshop’s signature soft bread and topped with glazed fruits. Give in to your sweet cravings!

An all-time favorite is Tinapayan Festival’s Cheesy Loaf that is a must-try. It offers the softest and cheesiest flavors of quick melt and cheddar cheese in every slice.

Bite into this ultimate mouth-watering experience. You are in for a treat with the Queso de Bola Ensaymada that is soft and sweet, topped with butter and Queso de Bola, another Filipino favorite every holiday season.

If you’re looking for a festive take on Christmas, your go-to choice is Tinapayan Festival’s Fruitcake, which is made with candied fruits, nuts, and spices, all soaked in brandy for six to eight months, baked three months before Christmas, and enriched with brandy and sugar syrup every month to make it even better. Revel in that fruity deliciousness all in one bite.

Take the celebration a notch higher with the Black Forest Loaf, its chocolate-marbled loaf that makes a great centerpiece for your holiday table. Indulge in chocolate fudge icing with red and green cherries in every bite.

Don Chito’s Triple Cheese Roll is also a sure favorite with Tinapayan Festival’s signature cheese roll made much more special because it is made with three types of cheeses. Enjoy every bite of this triple cheese roll topped with parmesan, Quezo de Bola, French butter, and sugar. The best part? It’s filled with cream cheese to give you that ultimate cheesy experience.

Tinapayan Festival’s Ensaymada Mallorca with Cabello de Angel filling is an heirloom recipe from his late mother, Adelaida Chavez or more known as Nanay Diday, who used to bake this for her family back in the day using a Dutch pot or “kaldero.” Bite into a softer and fluffier ensaymada bursting in a sweet jam composed of brown sugar, squash, and secret spices.

You can also visit Tinapayan Festival at 1650 Dapitan St. corner Don Quijote, Sampaloc, Manila or call +02 8732 2188 or +639617152714 to place your 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 Christmas products and treats, follow them on Facebook or Instagram.