Manila
Pan de Manila SM Center Las Pinas Branch
My first encounter with Pan de Manila was
at SM Southmall in Las PiƱas City years ago. I was amused by the bakeshop’s interior
that is patterned from an old Spanish structure. The walls are adorned with
bricks and their shelves are being supported by decorative iron brackets. They also
have this accent tiles used on their flooring similar to that of the Mallorca
tiles.
Decorative iron bracket that supports the shelf
All their breads are baked in an old-style brick
oven or pugon. The pugon reminds me of our neighbor’s bakeshop back in the
province more than a decade ago. It was managed by an old couple, who, on one
occasion, gave us the permission to peek inside their working area. Their pugon
is shaped like a small hot air balloon and painted in white. But just before I
left my hometown in late 1999, the bakeshop had closed down and never went back
to its operation again.
Brick oven or Pugon
What I like about Pan de Manila is that
their breads don’t have preservatives and they always offer freshly baked
breads on the shelves. They offer variety of breads too including an old time
favorite ensaymada. That bread slathered with margarine on top and then
sprinkled with white sugar.
Ensaymada
I first sampled their pan de sal or Salt Bread and fell
in love with it right away. It is soft and not too sweet. It does not harden
immediately when left uncovered. Whenever I pass by Pan de Manila, I see to it
that I must bring home pan de sal. To me, it is best served when still warm
together with hot coffee, with or without the filling.
Pan de Sal or Salt Bread