HISTORY OF PANDESAL
Pandesal was introduced to the Philippines in the sixteenth century during the colonization Spanish colonization, and it is even said that it would have earlier Portuguese origins. In the sixteenth century, it was also called “the bread of the poor” because it was an alternative to rice during the Philippines revolution.
Pandesal is also known as “bread of salt”, is also one of the 3rd common food in breakfast by the Filipinos. The delicious bread enjoyed every day. With its crispy outside and chewy inside, it’s a snack that can be eaten any time you like. It’s good on its own, or with your favorite spread or filling.
As Filipinos say:
Walang matigas na Pandesal sa mainit na kape
Which means “no Pandesal without hot coffee” this is explains why Bread is very importance to Filipino meal especially breakfast. While the Philippines doesn’t officially have a national bread, if it did. A soft and airy flour roll. Pan de sal was originally salty, like its baguette inspiration, but Filipinos preferred it sweet. Wheat had been grown here during the Spanish era but with the coming of the Americans, they flooded the market with a cheaper variety of wheat which killed the local industry. Recently studies have indicated that wheat-growing in the Philippines is feasible, but nothing has come of it.
Independent pugon-style bakeries making Pandesal have been disappearing over the last 30 years, and the bakerychain stainless-steel ovens that have replaced them produce a Pan de sal of different flavor and texture—they tend to be pillow-soft and overly sweet. This national bread has become an institution of the Philippine culture. These past years, Filipinos haven’t changed at all. Pan de sal is still the favorite “Bread of Masa”.