Tinapay is the Tagalog word for bread.
Pinagong is a type of Filipino bread from Sariaya, a town in Quezon province.
The name supposedly comes from the word pagong, meaning “turtle” — the shape is slightly reminiscent of the reptile. And the bread is crunchy on the outside, soft in the inside.
Pandesal is a type of Filipino bread that’s slightly sweet and baked as small, oval loaves.
The word comes from the Spanish noun phrase pan de sal.
Pandesal is the most popular bread in the Philippines. Vendors sell them warm in the early morning for breakfast. People usually buy a dozen or so in a thin brown paper bag.
Photo of Pandecoco by Angie Pastor. For orders in Manila, 09369815475.
Pandekoko is the “coconut bread” of the Philippines!
Pandesiosa (pandeciosa, pandesyosa, pandeshosa, pan de siosa, pan de ciosa, pan de shosa) are soft plain bread rolls that come out of the oven stuck together. They look like clusters of bread rolls.
This bread is associated with the Visayas area, particularly the cities of Iloilo and Bacolod.
Photo by An Analie.
This is what’s called “Spanish Bread” in the Philippines.
The phrase “pan de regla” literally means “menstruation bread.”
