By Clinton Palanca
Bread has become the latest obsession in Manila, which can only be a good thing. Pan de sal was recently featured in Saveur, described as “pillowy-soft,” though it needn’t be; the best has the merest semblance of a crust and a mature, slightly fermented, decidedly non-industrial interior.
By Norma O. Chikiamco
I can hardly pass by a French Baker store without feeling lured inside. The aroma of freshly baked bread, the cracked pan de sal, and the golden brown raisin bonnets glistening behind the glass counters; the pillows of soft rolls encasing morsels of sweet asado or savory corned beef; and the flaky, buttery croissants are all much too tempting to resist.
Kitchen RescueBy Reggie Aspiras
Balai Pan de Sal owners Angelo Yaneza, Dwight Cham and Jonathan Go were college buddies who loved to eat.
The ConsumerBy Linda B. Bolido
If you are worried about gaining weight this holiday season and have prepared a must-not-have list, you can safely take bread out of your roster.
It’s a common misconception that losing weight is all about getting rid of carbs, skipping meals, and giving up so many favorite foods deemed fattening and unhealthy.