Yes, it’s nice to indulge in the fancy pastry creations of Delifrance and The French Baker but for Filipinos, there’s nothing like starting your morning with the good ‘ol pandesal baked fresh right in your neighborhood, peddled by the bread boy in his ‘potpot’ (beep beep) bicycle. In my case, I get my pandesal fix straight from a neighborhood bakery.
The original pandesal, influenced by the Spanish was lean bread flavored with salt baked in the floors of a wood-fired oven. This is according to Ginny Roces de Guzman in her Rogue Magazine article. Today, with modern baking innovations taking place, the pandesal is mass produced to serve more people creating bustling business for bakeries.
Thank God for small, neighborhood bakeries who still get it right. A small bakery discreetly opened in our community without any hoopla. It didn’t even have a signage on its shop! All that called our attention was the bright yellow paint of its facade that seemingly popped out in of the pavements all of a sudden. With its quiet birth, people in the neighborhood flocked to the bakery from 5 AM to 7 AM to bring home freshly baked goodies for breakfast.
Yesterday, I went to the bakery for the first time this year, I held the brown paper filled with sweet smelling pandesal and traditional ensaimada. It was a sign that I’m back to our daily routine, more than ready to start the new year.