Sunday Inquirer Magazine Archives | Page 2 of 36

Bread winners

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?

October 5, 2014

Curiouser and curiouser

Where in the world is Dalia Guerrero-Pastor?

October 5, 2014

Their bread and butter

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.

October 5, 2014

Let them eat bread

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

October 5, 2014

Can healthy be tasty? Of course, you Silly Goose

If it tastes good, it must be bad for you,” is one mantra often ignored on the back burner when Filipinos stuff themselves.

October 5, 2014

What’s your fave bread?

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

October 5, 2014

5 panaderia breads you must taste and see in your lifetime

Pasuquin biscocho. Laced with the sweet and spicy scent of anise, this one-of-a-kind, prewar bread is available only at Pasuquin Bakery in San Nicolas, Ilocos Norte. The biscocho has placed Pasuquin on the map where bread is concerned. You get two types—the classic crunchy biscocho and the soft and pillowy one. The crunchy version is made from the toasted inner and outer crust of freshly-baked breads. The soft biscocho can be unfurled from end to end, lavished with your spread of choice and rolled back again to be enjoyed as a sandwich.

October 5, 2014