Exploring bakeshop and biking is my passion! I’m Earl, a cycling and food enthusiast from the Philippines, splitting my time between Bulacan and Antipolo.
The Philippines prides itself on its famous dishes like Adobo, Sinigang, and Lechon, and also a variety of fish dishes Daing na Bangus, or in other terms, Butterflied Boneless Milkfish is my all-time favorite.
Although the Philippines has a wide variety of unique and mouth-watering dishes, our local breads also do not fall behind when it comes to satisfying your taste buds. So come and ride with me as I tour you to the bakeshops I frequently visit when I go cycling and hunting for a merienda!
A Sweet Slice of Filipino Heritage
Goldilocks Bakeshop
Goldilocks, is name that conjures up memories of birthdays, celebrations, and family gatherings for Filipinos around the world. This beloved bakeshop has been a part of Filipino culture for decades, offering a delightful array of cakes, pastries, and breads. Let’s take a closer look at the sweet story behind Goldilocks and explore some of its famous breads. There are about 600+ Goldilocks branches around the Philippines.
The Goldilocks Fairytale
Once upon a time in 1966, two sisters, Milagros and Clarita, along with their sister-in-law Doris, decided to open a small bakeshop along Pasong Tamo Street in Makati, Philippines. A third sister, Maria Flor, suggested that they name the enterprise “Goldilocks”, after the character in a fairy tale. The intention was twofold: to make it easier for children and their mothers to remember the bakeshop’s name, and also because it suggested luck and prosperity.
From this humble beginning, Goldilocks grew into a global enterprise, capturing the hearts and taste buds of generations. The brand’s fairytale journey reflects the spirit of Filipino entrepreneurship, creativity, and love for good food.
Goldilocks Bakeshop: More Than Just Cakes
While Goldilocks know for its cakes—especially the iconic mocha cake—its bakeshops offer an extensive selection of breads and treats.
Let’s explore some of the famous breads that have become staples in Filipino households:
Mamón
Mamón: The fluffy favorite Filipino treat. Mamon is a delightful traditional Filipino chiffon or sponge cake.
Typically baked in wide cupcake-like molds, giving it a round shape. What makes mamón special is its light and fluffy texture, making it a favorite treat for many Filipinos.
Loaves – Particularly Ube and Mongo loaf
Loaves – Particularly Ube and Mongo loaf: Goldilock’s Ube Loaf is a delightful Filipino dessert made with Ube purple yam.
It is a beloved ingredient in Filipino cooking, and its distinct flavor and color make it a favorite in desserts.
The bread itself is soft and fluffy, while the sweet mongo filling adds a delightful contrast of flavors.
The best part of these breads are that they have no trans fat, so you can enjoy it guilt-free.
Egg Pie
Egg Pie: It is a delightful Filipino dessert that has been cherished by many. Eggpie features a mouthwatering, creamy custard filling baked in a special pie crust.
A perfect with the right tenderness custard , and the top has a beautiful caramelized texture. Imagine a golden flaky crust cradling a luscious custard – that’s Egg pie!
A Slice of Filipino Breakfast Tradition
Pan de Manila Bakeshop
Pan de Manila, the name itself evokes memories of warm mornings, the aroma of freshly baked bread, and the comforting simplicity of Filipino breakfasts. For decades, this beloved bakeshop has been a staple in Filipino households, offering a delightful array of breads, pastries, and treats. Let’s step into the world of Pan de Manila and explore its rich heritage and famous breads.
The Breakfast Ritual
In every neighborhood across the Philippines, the familiar sight of a panaderia (bakery) greets early risers. Pan de Manila stands out with its glass counters, the warm scent of bread wafting from the ovens at the back, and rows of freshly baked goodies. The bakeshop’s unassuming charm draws people in, whether they’re grabbing a quick pandesal or indulging in a sweet ensaymada.
A Taste of Tradition
Pandesal
Pan de Manila’s most famous product is undoubtedly the pandesal. This quintessential Filipino bread is a soft, slightly sweet roll, perfect for dipping in coffee or pairing with cheese. The name itself dates back to the Spanish colonial era, translating to “salt bread” in Spanish. But there’s nothing salty about the pandesal—just pillowy goodness that complements any meal.
Beyond Pandesal: The Classics
While pandesal takes center stage, Pan de Manila offers a variety of classic breads that Filipinos love:
Ensaymada
Ensaymada: This brioche-like bread is coiled, light, fluffy, and sweet. Butter spread on top, followed by sugar and grated cheese. The ensaymada’s origins trace back to Majorca, Spain, where it was made with pork lard. In the Philippines, it’s a favorite for celebrations and merienda (snack time).
Luncheon Meat Bun
Luncheon Meat Bun: Pan de Manila’s Luncheon Meat Bun is a delightful treat that combines the savory goodness of luncheon meat with the fluffy and aromatic pandesal (Filipino bread roll).
Made by dipping slices of luncheon meat in beaten egg, frying them in a pan with heated oil until slightly crispy, and then sandwiching them between the soft and pillowy pandesal.
The result is a tasty and juicy combination that Filipinos love.
Malunggay Loaf
Malunggay Loaf: Pan de Manila’s Malunggay Loaf is a soft, sliced bread baked to perfection and blended with real malunggay (moringa) bits.
Malunggay, also known as the “miracle tree,” is a nutritious leafy green widely used in Filipino cuisine.
The Malunggay Loaf combines the wholesome goodness of bread with the health benefits of malunggay. It’s a healthy alternative that’s both flavorful and nourishing.
Monay
Monay: Also known as pan de monja, is a dense bread roll from the Philippines, made with all-purpose flour, milk, and salt.
The characteristic shape of monay includes an indentation down the middle, dividing the bread into two round halves.
Monay has a slightly sweet taste and a dense texture. It’s a common humble fare, often enjoyed for merienda (snack time). People love to pair it with cheese or dip it in hot drinks.
A Community Favorite Bakeshop
Pan de Manila isn’t just a bakeshop; it’s a community gathering spot. Families come together over breakfast, friends catch up over coffee, and generations share stories while savoring their favorite breads. The warm smiles of the staff and the familiar chime of the bell as you enter—it’s all part of the Pan de Manila experience.
So, the next time you bite into a pandesal or savor a slice of Honey Cake, remember that you’re partaking in a slice of Filipino heritage. Pan de Manila isn’t just about bread; it’s about the shared moments that make life sweeter.
A Time-Tested Legacy of Filipino Flavors
Cuevas Bakeshop
Cuevas Bakeshop—a name that resonates with nostalgia, comfort, and the unmistakable aroma of freshly baked bread. For over half a century, this family-owned bakery has been weaving its magic, one loaf at a time. Let’s step into the warm embrace of Cuevas Bakeshop and explore its rich history and famous breads.
Also this certain Bulacan branch is open 24 hours a day!
A Bakeshop Local Gem in Bulacan
Cuevas Bakeshop is a beloved establishment located in Guiguinto, Bulacan, Philippines. Known for its freshly baked goods and warm ambiance, this local gem has been serving the community for years.
What Makes Cuevas Bakeshop Special?
- Authentic Flavors: Cuevas Bakeshop offers a delightful array of bread, pastries, and cakes. From classic pandesal to special ensaymada, their products baked with love and tradition.
- Community Connection: The bakeshop has become a gathering place for locals. Whether it’s a morning coffee or an afternoon snack, customers enjoy the friendly atmosphere and personalized service.
- Variety: Cuevas Bakeshop caters to different tastes. Whether you prefer sweet or savory treats, you’ll find something to satisfy your cravings.
Must-Try Items
Putok Bread
Putok Bread: Also known as Star Bread, is a delightful Filipino treat that has captured the hearts (and taste buds) of many.
What sets Putok apart is its unique appearance. Before baking, a cross-shaped cut is made on top of the dough. As it rises and bakes, this cut creates a fissure, making the bread look like it has exploded from the inside—hence the name “Putok,” which means “burst” or “explode.”
The peak of the cuts becomes the crispiest part of the bread, adding a delightful crunch.
Pan de Coco
Pan de Coco: Also known as Coconut Bread, is a delightful Filipino treat that combines soft bread with a sweetened grated coconut filling. Pan de Coco has its roots in Central America, specifically Honduras.
Introduced to the early Filipinos by Spanish settlers in the 1600s, it quickly became a staple in local bakeries. The name “Pan de Coco” itself suggests its Spanish origin. Interestingly, the Honduran version does not include a filling but incorporates coconut flakes directly into the dough.
The Filipino version, however, features a sweet coconut filling, making it unique.
Pineapple Pie
Pineapple Pie: A tropical treat that combines the sweetness of pineapple with a flaky pastry crust. Pineapple pie is a popular dessert in the Philippines, and it’s sure to make your taste buds dance.
Pineapple pie has its roots in the Philippines, where different varieties of fruits abound year-round. Pineapple, with its juicy and tangy flavor, takes center stage in this delightful pastry.
Londres
Londres: A unique bread that has captured the hearts (and taste buds) of locals and visitors alike. The town of Bauan, located in the province of Batangas, Philippines is known for its delightful desserts.
It starts as a tiny loaf, similar to sliced bread but smaller and sweeter. The bread is baked twice and then sliced (resembling a sweet biscotti). It’s glazed with white sugar and further glazed with red food coloring along the edges. Finally, the bread is sprinkled with more white sugar.
What goes well with Londres? Nothing other than Kapeng Barako, the local coffee variety known for its rich, full-bodied taste.
Whether you’re a local or a visitor passing through Bulacan, don’t miss the chance to experience the warmth and flavors of Cuevas Bakeshop. It’s more than just a bakery; it’s a place where memories are made and cravings are satisfied.
Remember to support local businesses and savor the taste of tradition at Cuevas Bakeshop!
Well, that’s it! Thank you for joining me on this delightful journey through the Philippines’ local bakeshops. From the prolific and well-known Goldilocks, to the home of the Filipino breakfast, Pan De Manila and to the 24 hour bakeshop, Cuevas. I hope these bakeshops have left an indelible mark on your taste buds. As I bid farewell, may your cravings be satisfied, and may you continue to explore the rich culinary heritage of the Philippines—one delicious bite at a time!
