Tinapay Natin Pinoy Bread Baking Competition

Irene Tria | FoodFindsAsia

Do you have a special bread with a fascinating story to share? Let it be heard and get a chance to star in your own bread story.

Philippines is a nation tied to a vibrant food culture, and beloved staples have become a huge part of the Filipino lifestyle. Bread, is one of the must-have favorites in every local dining table that has countless versions lining panaderia, shelves across all corners of the Philippines.

Apart from history, socio-cultural practices, cooking methods, and traditions, it also carries stories that must be preserved and passed on to elevate one’s sense of pride in local culture and enable one to support local industries.

In celebration of the colorful tradition of Filipino bread-making and to honor food culture, Pilmico has partnered with Max’s Corner to spearhead a nationwide bread competition, called the Tinapay Natin Pinoy Bread Baking Competition but beyond being an ever-reliable snack, bread is also a reflection of each of our province’s culture and history, which have been shaped by various influences throughout the ages.

Pilmico’s Mahalin Pagkaing Atin is a movement that aims to promote love of local food to create sustainable livelihood opportunities for farmers.

The #TinapayNatin is an initiative fueled by the local breads that carry the distinct taste, flavors, and history of their home region, therefore acting as a reflection of the unique culture and agricultural landscape of our country.

Inspired by the desire to promote local cuisine and encourage Filipino bakers to pursue and share their passion for bread and baking, this competition aims to further this passion, especially among Filipino youth.

One of the most important Filipino breads is the ubiquitous pandesal, which was introduced to the Philippines in the 16th century. It was the Spaniards’ counterpart to the French baguette. Pan de sal means “bread of salt” in Spanish, for the pinch of salt that is added to the dough. Originally, this bread had a hard crust because it was made with wheat flour. Due to the lack of wheat production, Filipino bakers eventually had to use a different type of flour which resulted to the softer pandesal that we find in our favorite panaderias across the country today.

Sparking a renewed love for local breads like the pandesal is the inspiration behind the latest pillar of the Pilmico’s brainchild, Mahalin Pagkaing Atin movement, an advocacy aimed at amplifying the role of every Filipino as a producer and guardian of our food heritage. This year’s Tinapay Natin Pinoy Bread Baking Competition aims to highlight how bread plays an important role in our local food culture and heritage, supporting our rich food history and empowering community bakeries to become storytellers for the land and the people.

“Bread is a reflection of our identity and our people’s history and affinity to food and agriculture,” says Carlyn Trota-Salud, Max’s Bakeshop Inc. President. “With a wide variety of breads enjoyed by Filipinos around the nation, each region definitely has a native bread—a Tinapay Natin—that tells a unique story about its origin and its journey.”

Max's Corner


Learn more about how Pilmico and Max’s Corner Bakery are creating the greatest impact on society and business through #TinapayNatin and visit : https://facebook.com/TinapayNatin 

 

 

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