According to The Governor-General’s Kitchen, a book penned by food historian Felice Prudente Sta. Maria, the very first semblance of a panaderia is The Royal Bakery of the 17th century, which was situated back then in Intramuros. It used to churn out bread for the Spanish government, particularly those typical in their country. 


Today, we know the panaderia as the neighbourhood bakery, with bakers kneading dough even before the dawn strikes so they can sell their beloved bread in time for breakfast. Each Filipino has his own favorites, from pan de sal dunked in a hot mug of coffee to monay lodged with a hefty slice of processed cheese. 


Here are just six of the all-time favorites.


Pinoy Breads We Love

Pan de Sal

  • When it comes to Filipino bread, this is the staple. 
  • This brown oblong-shaped soft bread literally means “bread of salt.” Though there’s a hint of salt in the dough, it has an evident subtly sweet taste.
  • What’s distinct about this particular bun is how the dough is rolled on fine breadcrumbs before it gets baked, giving it a slightly rough exterior texture.

Spanish Bread

  • It bites like the pan de sal, but what sets it apart is its rolled shape and filling. 
  • The Spanish bread is also rolled in bread crumbs before baking. Oftentimes, it’s also brushed with milk before dipped or sprinkled with the crumbs.
  • Its sweet filling is made of breadcrumbs, sugar, and butter.


  • Denser and slightly bigger than a pan de sal, monay takes off from the Spanish pan de monja, also known as the nun’s bread. 
  • Its twin cheeks are its unique feature.
  • The putok and pagong use the same dough as monay.


  • The stark red and/or purple color of the pudding-like filling gives this a memorable character.
  • A kalihim is a soft, rather bland bread that gets its flavour from the filling made of bread, milk,  eggs, sugar, and food coloring.
  • This bread goes by many names. It is also known as bellas, ligaya or pan de regla.

Pan de Coco

  • The pan de coco is a soft round bread that comes in different sizes and shades of brown.
  • Some are pale, some have a bronzed top. Some look like dinner rolls, while some come as big as burger buns.
  • Its name suggests the filling—the coconut. Inside is a mixture of freshly grated coconut, milk, sugar and butter.


  • It’s an adaptation of the Mallorcan ensaimada, which is also coiled in structure.
  • The panaderia ensaymada is not to be mistaken with the more gourmet versions, which are topped with butter and grated gourmet cheeses, or stuffed with a variety of items including ube halaya or ham.
  • The coiled brioche-like bread, typically yellow in color and bordering on dry in texture, is liberally spread with margarine and sprinkled with sugar on top.