Pan Gata by Panaderya Toyo

TASTING NOTES FROM THE CURATOR

Made with organic, unbleached and unbromated flour, coconut oil (not butter), and fresh coconut milk (gata), Panaderya Toyo’s Pan Gata is vegan, and a healthier bread option.

Made with pure sourdough and gorgeously coated in bread crumbs, it has that beautiful tang of classic sourdough, with a subtle coconut flavor. It’s soft and fluffy, but so nice and chewy—all the things you love about pan de sal.

PREPARATION AND PAIRINGS

A slice of kesong puti, and some pesto, and you have a very simple, very delicious merienda. Use it for your breakfasts, snacks, light lunches, what have you. The Pan Gata is a healthy, versatile bread.

Pair with a cup of any of our wide range of delicious coffees.

THE MODERN PANADERYA

Panaderya Toyo, an extension of the popular Toyo Eatery in Makati City, Philippines, does what it does best: flips a traditional concept on its head to stellar results. Owners Jordy and May Navarra saw how well the bread they served at their restaurant was received, and knew the next natural course was to open a bakery.

Their repertoire includes a wide variety of interesting flavors, taking well-loved and familiar flavors to entirely different levels. Delicious and intriguing, you also have the option of dining in at their Panaderya, and enjoying their fare with a long range of incredible “palaman.”

Storage Instructions

Baked fresh on the morning of your expected delivery day.

Best consumed upon arrival, but you can store it on the kitchen counter at room temperature for up to two days. If you’ve sliced into it, you can leave it cut side down on the chopping board. You may also place the sliced loaf in a ceramic bread box or a clean paper bag. Never store bread in the refrigerator, or else it will dry out. By the third day, you can place the bread in a large ziplock bag, but please note that the crust will soften and your bread will require toasting to refresh it. For storage up to three months in the freezer, wrap your bread in parchment paper and place it back in the ziplock bag.

To refresh frozen bread, take it out of the freezer to thaw in the paper wrapping for a few hours or overnight. Make sure it gets to room temperature. Preheat your oven to 175°C. When ready, spritz your thawed loaf lightly with water on all sides to create steam, place on a baking tray, and heat for 15-20 minutes. Allow bread to cool on a rack for at least half an hour before serving.