Great Bakeries of the World

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

Let’s explore the delightful world of French bread beyond the iconic baguette. In this blog post, we’ll delve into 15 Most Special French Breads that deserve your attention. Whether you’re a seasoned bread enthusiast or a curious foodie, these bread varieties will transport your taste buds to the heart of France. 15 Most Special French Breads 1. Tartine Imagine a rustic loaf, hand-kneaded with care, infused with fragrant herbs, and perhaps enriched with eggs and butter. The tartine, though not as famous as its counterparts, holds its own in the pantheon of French breads. Its crumb is milder and creamier than regular sourdough, inviting you to tear off a piece and savor the delicate flavors.  2. Pain aux Olives Close your eyes and imagine the Mediterranean sun. Now picture a rustic loaf studded with plump, briny olives. Pain aux Olives captures the essence of southern France—the warmth, the sea breeze, and the joy of sharing food with loved ones. Pair it with cheese or tapenade for a sensory journey. Whether topped with olive tapenade or graced with a slice of ripe Camembert, the tartine embodies simplicity and sophistication. 3. Croissant While technically of Austrian origin, the French have elevated the croissant to an art form. Picture flaky layers, buttery richness, and that irresistible aroma wafting from a Parisian bakery. The process? Complex. The result? Pure delight. Whether enjoyed with a café au lait or devoured on a leisurely morning, the croissant transcends mere pastry—it’s a love letter to indulgence. 4. Faluche du Nord Venture north to Nord, where the faluche du Nord reigns supreme. This traditional flatbread, soft and tender, defies expectations. Its buttery flavor lingers on the palate, a comforting reminder of home. Pair it with a hearty stew or simply savor it on its own—the faluche whispers tales of family gatherings and shared meals. 5. Pain Brie Soft crust, unusual shape—meet the pain brie. Named after ancient machinery used to beat the dough, this bread exudes simplicity. It’s the kind of loaf you’d find in a cozy French kitchen, waiting to be sliced and savored. Close your eyes, take a bite, and let the buttery notes transport you to the heart of Normandy. 6. Fougasse Artistry meets sustenance in the fougasse. Shaped like a leaf or an ear of wheat, it’s a visual delight. The crust crackles under your fingers, revealing a soft, herb-infused interior. Olive oil, rosemary, or perhaps a sprinkle of sea salt—each fougasse tells a story of sun-drenched Provençal landscapes. 7. Pain Poilâne Whole wheat enthusiasts, rejoice! The pain poilâne, named after the famed Poilâne bakery in Paris, boasts stone-ground whole wheat flour. Its nutty, earthy flavor invites contemplation. Slice it thick, slather it with salted butter, and let the grains speak of tradition and nourishment. 8. Pain Complet Wholemeal bread, hearty and wholesome. Packed with fiber and minerals, it’s the conscientious choice for health-conscious bread lovers. Pair it with a robust cheese or a smear of fig jam—the pain complot bridges the gap between sustenance and pleasure. 9. Bâtard Neither baguette nor boule, the bâtard occupies the middle ground. Its golden crust encases a tender crumb, perfect for tearing apart at the table. Imagine breaking bread with friends, laughter echoing through a sunlit courtyard—the bâtard embodies conviviality. 10. Pain d’Épi Shaped like a wheat stalk, the pain d’épi celebrates the harvest. Its artistic presentation graces festive occasions, evoking memories of communal feasts. Break it apart, share stories, and let the golden grains connect you to generations past. 11. Pain de Campagne Rustic and hearty, Pain de Campagne combines wheat and rye flours (and sometimes spelt). Its crunchy crust, baked in wood-fired ovens, encases a soft, chewy interior. Imagine tearing into a warm slice, surrounded by the aroma of tradition and the French countryside. 12. Pain Viennois Pain Viennois is soft, slightly sweet, and reminiscent of Vienna’s baking heritage. Pair it with butter and jam for a delightful breakfast experience. Each bite carries a touch of elegance and comfort. 13. Pain de Seigle Pain de Seigle, made predominantly with rye flour, offers a robust flavor profile. Its dense crumb and dark crust evoke memories of cozy French villages. Spread some salted butter or top it with smoked salmon—the rye bread whispers tales of tradition and resilience. 14. Pain aux Céréales Pain aux Céréales is a celebration of seeds and grains. Loaded with wholesome goodness, it combines the earthy flavors of sunflower seeds, flaxseeds, and perhaps a touch of sesame. Each slice tells a story of health-conscious choices and nourishment. 15. Baguette Did you think we could do 15 Most Special French Breads without the baguette? It may be the world’s most perfect bread! Ah, the baguette—the quintessential French bread that needs no introduction. Its elongated form, crisp crust, and soft interior have graced countless Parisian breakfast tables. Flour, water, salt, and yeast—these humble ingredients come together to create an icon. The baguette’s versatility knows no bounds: dunk it in balsamic vinegar, slather it with butter, or transform it into garlic bread. Remember: Each of these 15 Most Special French Breads breads has a story, a region, and a unique flavor waiting to be savored. So, whether you’re in a Parisian bakery or your own kitchen