Filipino bread is actually awesome. Read Panaderia: Philippine Bread, Biscuit and Bakery Traditions by Jenny Orillos and Amy Uy to learn the full breadth and depth of it.
- It’s just that people (the diaspora and the ones living in the Philippines) don’t actually know beyond the common place and the cliché. Perhaps because it takes a lot of time and it’s expensive to to check it out in the USA and Canada (and in the Philippines).
- There’s way more to Filipino baking than just ensaymada, hopia, pan de sal etc etc. Check out Panaderia: Philippine Bread, Biscuit and Bakery Traditions by Jenny Orillos and Amy Uy (https://www.facebook.com/panaderiaph/) to learn all about it.
- It’s not all overly sweet or bland. It’s that :-) and everything marvelously in between.
For more:
- Jenny Orillos:: 2021:: The Path Of Pan de Sal
- Jenny Orillos:: The Story of Ensaymada
- Amy Uy:: 2019:: After 100 years of pan de sal, Panaderia Dimas-Alang stands strong