Potpot Pandesal by Panaderya Toyo
A twist on a classic
Panaderya Toyo’s take on the classic Filipino bread is organic, healthy, and absolutely delicious. It’s a sourdough twist, made with all-natural ingredients. The Potpot Pandesal is your new favorite morning bread.
TASTING NOTES FROM THE CURATOR
The Potpot Pandesal by Panaderya Toyo is made with organic flour that is unbleached and unbromated, butter, and an all-natural starter. They’re mixed and made overnight, using pure sourdough, and beautifully dusted with bread crumbs.
This pan de sal is everything you love about the classic bread: fluffy and soft, but nice and chewy. The sourdough lends it a subtly different taste, less sweet and a little more tart and tangy, but wholly delicious.
PREPARATION AND PAIRINGS
Pan de sal is a perfect bread for sandwiches. Stuff it with SPAM, egg and cheese, and you have a breakfast sandwich. Slather on some peanut butter, or tuna salad, chicken salad, or maybe pork and beans. A classic Filipino way to enjoy it is to dip it into a cup of coffee. There’s little to no limit to what you can use your pan de sal for!
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.”
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.