Pan de Manila pugon pandesal

>> Thursday, April 14, 2011



First of all, my comment notification is not so reliable lately. I found a couple of comments from a few months ago that I would have loved to reply to just to exchange ideas but, well, now it's too late. I'll try to find out what's wrong.


So, who doesn't love pandesal? Yeah, I care not about transitions.

You see, regardless of the many international restaurants sprouting all over Manila, and the people's growing familiarity with various cuisines, pandesal still remains in the heart of Filipinos.

And it's not even in the Philippines. Filipinos in the US have brought the pandesal with them via family-run bakeries.


Just recently, pandesal has become available in the middle of the Makati CBD with Pan de Manila's Valero branch.

I've wished for it for so long and, yes, wishes do come true. I. Love. Pugon!

Pandesal is indeed messy to eat with all the crumbs, but it's filling and, I hope, healthy. Definitely healthier than fast food and convenience store offerings.

The Pan de Manila branch along Valero Street in Salcedo Village is really diminutive but they carry everything I love about Pan de Manila: pandesal baked in a pugon, herb cream cheese, spanish sardines and hot chocolate. They are the bomb.

Just make sure to ask which is really still hot, either the small or big pandesal. Even at 7 a.m., it's no guarantee that their pandesal is indeed hot. What a curious thing.


So, anyway, lately I've been getting myself my dose of clay oven-baked pandesal. It about 10% compensates for the almost half a year of my pandesal-less Saturday mornings.

My Saturday mornings used to mean hot pandesal, hot chocolate and herb cream cheese from Pan de Manila, sunny side up eggs and corned beef. I know, that sounds so much better than three plain big pandesals every now and then but beggars can't be choosers. It's better than zilch.


I love my pandesal hot, white and soft. If you don't get to finish your pandesal before it cools down and hardens, don't fret just yet. Pop it into the toaster oven and it will be even better than new. Trust me.

Pan de Manila imposed a couple of price hikes in a month, I think from P5.75 to P6 then to P6.25. I wonder why the quick follow-up. I hope they stop the increases for the rest of the year, unless, you know, there's a worldwide sugar and flour crisis. *knocks on wood*

Have you had your pandesal sa pugon fix lately?

Pan de Manila along Valero Street, Makati City is near Paseo Center beside the post office.







5 comments:

[pinkc00kies] April 20, 2011 at 11:47 AM  

we buy pan de sal from pan de manila too! their peanut butter is so yummy also!

Anonymous May 3, 2011 at 4:41 PM  

hi, good job on your blog! i love pan de manila pan de sal. it's just too bad that the smaller branches (like those in makati) have normal ovens, not pugon ovens. you should also try the whole wheat pan de sal of pan de amerikana. it's pretty good and big too :)

Glutton on a Budget May 18, 2011 at 7:57 PM  

I'll try their peanut butter one of these days. Thanks for the reco :D

I haven't tried Pan de Amerikana's whole wheat pandesal but I've tried their regular ones and I didn't like it. Too tough and crust too thick for my taste.

I wish all bakeries offering pandesal would offer HOT pandesal at all times!

Anonymous January 29, 2013 at 1:45 PM  

Im a fan and regular customer of Pan de Manila, but lately the Quality of Pandesal sa Sta Rosa (Walter Mart) Branch has degraded much, THE BIG is now like so small, wala na laman at di ko na makain ang pandesal nyu.. tapun ko na lang sa basurahan. Sayang lang pera ko...di na ko ulit bibili sa inyu.

Zel of GOAB February 21, 2013 at 10:25 PM  

Sadly, I would have to say the same about their Valero branch. The pandesals are no longer even a bit warm in the morning.

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