Irene Tria | FoodFindsAsia
Who wouldn’t love pandesal and coffee in the morning, how about ensaymada and ice cold soda for merienda or cinnamon roll for desert after dinner?
Even if malls in the country are dotted with modern bakeries that sell a smorgasbord of foreign breads, local panaderia favorites like warm pandesal and fluffy ensaymada still hold a special place in Filipinos’ hearts. The truth remains that our neighborhood panaderias, with all the culinary traditions and cultural influences they mold into their breads, are irreplaceable – and that in itself is something worth celebrating.
This love for local food is precisely what inspired Pilmico to team up with Max’s Corner Bakery and call on the youth to join the Tinapay Natin Pinoy Bread Baking Competition. The competition, which aims to inspire the youth to take part in honoring and revitalizing our colorful bread culture, comes to its colorful culmination at the Grand Finals held at Treston International College, Bonifacio Global City last October 13, 2016.
The three teams from top culinary schools in Luzon, including Benguet, Rizal, Zambales, and Baguio, have won their respective elimination rounds have come together to showcase their bread baking skills, and share the stories behind their flavorful traditional and modern breads. All, the teams have presented their all-new third bread creation that made Roy Tabocolde and Greegy Cabarrubias from St. Therese MTC Colleges, La Fiesta bagged the grand winner title for their Cagayan Pastel and Ensaymada Royale, while Sisters of Mary School-Adlas Inc and Benguet State University were the first and second runners up.
Aside from Pilmico and Max’s Corner Bakery representatives, Mahalin Pagkaing Atin Ambassador and celebrity chef Boy Logro, renowned celebrity chef Jam Melchor, and Ed Bugia, were present to determine which bread will make the cuts. Coming from the three elimination rounds in Bulacan, Batangas, and Iloilo, respectively, Chef Ed had this to say about what he looks forward to in the other competition legs, “The Pinoy Bread Baking Competition brings such a renewed sense of awareness about our heritage breads – not just for the youth but even for professionals like me,” he shared. “We’re all excited to see how these three ingenious team will further our bread heritage with more of their new twists!”
Youth as ambassadors of food culture
Taking cues from the Mahalin Pagkaing Atin movement it spearheaded last year, Pilmico envisioned a channel to engage bright and budding bakers into becoming ambassadors of our rich bread culture.
“We at Pilmico were guided by our vision to be partners of local producers in growth when we introduced the Mahalin Pagkaing Atin movement last year. We wanted to give them better opportunities by bringing the livelihood to them,” said Nori bermudez, the vice-president for sales of Pilmico. “This time, we are very excited to be working with Max’s Corner Bakery for the Tinapay Natin Pinoy Bread Baking Competition to celebrate the storyteller that is bread. Our hope is for these young bakers joining the competition to serve as our ambassadors of bread culture in every bite.”
Let the merging of flavors and stories begin
According to Pilmico Brand and Quality Manager Pamela Lynne Liwag, the winning team was evaluated based on correct professional preparation, presentation of bread story and general impression, technique and practicality, and taste. Their winning will be working with Max’s Corner Bakery and bread will be distributed at MCB outlets nationwide. Also they will receive cash prize and the chance to choose a beneficiary school from their home region.
“Our vision for this competition is to inspire young people, bakers, and producers to appreciate local recipes, as well as bring more love for food,: she added. “Aside from being wowed by their baking skills, we would like to hear the bread stories of our students. The most compelling story that reflects our heritage will receive a cash prize plus the opportunity to work with Max’s Corner bakery, where their winning breads will be sold for everyone in the country to try.”
