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Grandson of Red Ribbon founder resurrects his lola’s beloved ‘mamon’

By
mercado

Luis Mercado is in no hurry to make it big in the food business. At 25, he knows how to pace himself, unlike more aggressive entrepreneurs.

Posted: October 16th, 2014 in Editor's Pick,Featured Gallery,Food,Headlines,Lifestyle Stories | Read More »

Bread winners


By
orillos cover

The afternoon air is heavy with the distinctively sweet scent of bread. In a basket on a table is a dizzying array of breads, enough to feed a Filipino family for a week. The baked goods come in all shapes and sizes. There is a giant conjoined pair of monay, huge as a person’s buttocks. There are breads in the shape of a lechon and the form of a crab. Scattered around are pieces of egg pan de sal, little golden drops of cooked dough. Visible in the pile are the bonnet-shaped goodies called, of course, pan de bonete. There are examples of the dense pan de sal de suelo, among others. Placed together, they threaten to overwhelm the senses: How can there be so many kinds of bread in one place at one time?

Posted: October 5th, 2014 in Sunday Inquirer Magazine | Read More »

Their bread and butter

By

Man cannot live on bread alone, or so the Bible admonishes, but some 25,000 mostly mom-and-pop bakeries around the country definitely can.

Posted: October 5th, 2014 in Sunday Inquirer Magazine | Read More »

Let them eat bread

By
BCC’s banana cake (Mau Victa)

The Cordilleras may have rice terraces but the region is hardly the country’s rice basket, managing only a yearly harvest of heirloom rice.

Posted: October 5th, 2014 in Sunday Inquirer Magazine | Read More »

What’s your fave bread?

By
Reggie Aspiras

Most people eat bread with the usual spreads—butter, cheese, jam.

Posted: October 5th, 2014 in Sunday Inquirer Magazine | Read More »

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