Bread has always been part of daily life in the Philippines. From early morning pandesal runs to bakeries that become gathering places, panaderias shape how communities wake up, eat, and connect. This video looks at the past and present of Filipino bread through the lens of tradition, memory, and people who continue to bake with intention.
From the more modern cafes that sell sourdough, traditional panaderias that make the best pandesal, and other classic spots around the country that specialize in regional flavors, this is your all in one guide to some of the best breads across the Philippines.
Editorial note: Although wheat was available in the colony and hosts could therefore be produced locally, their preparation was strictly reserved for priests specifically designated to make them, not regular bakeries. There have been many rules about making hosts, including using solely wheat flour and only the finest, purest, white flour.
