Pinipig Bread by Panaderya Toyo

TASTING NOTES FROM THE CURATOR

A gorgeous loaf, with a singular slice for score creating a nice lip when baked. It’s golden brown in color, and covered with striking crispy pinipig on the outside. It’s made with unbleached, unbromated flour, pure sourdough, and all-natural ingredients, making it a healthier choice.

It has a great crunch on the crust, and biting into the middle, it’s soft and chewy. It has that classic tangy taste you love about sourdough, but with a purely Pinoy twist. It’s a truly great bread.

PREPARATION AND PAIRINGS

A slice of this Pinipig Bread by Panaderya Toyo pairs beautifully with a smear of very good butter. Top with a good cheese, some arugula, and maybe a drizzle of olive oil. Serve either as starters or snacks. This is also a great bread for dips, and for sandwiches.

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.