9 Unique Breads and Pastries You Should Try in the Philippines

As much as we love our pan de sal and our monay, the Philippines has so many other delicious baked goods to offer. Let’s take a look at the unique treats you can sample around the country. 

1. Pinagong from Quezon

When you pass by the town of Sariaya in Quezon Province, don’t forget to try their pinagong bread! Sweet, smooth, and creamy, the turtle-shaped bread has an ingredient that sets it apart from ordinary panaderia fare: milk powder. It is even said that the people of Sariaya dip their milky pinagong in black coffee instead of using creamer!

2. Napoleones from Negros Occidental

Negros Occidental is the country’s sugar bowl, so it’s no surprise they have their share of sweet treats! While Bacolod City is known for its piaya, locals also swear up and down on napoleones—the Filipino take on a layered French pastry called mille-feuille. Flaky, rectangular pastries filled with custard cream and frosted with a sugar glaze—it’s no surprise that the people of Bacolod debate on where the best napoleones can be found!

3. Pineapple Crumble from Cagayan de Oro

As Cagayan de Oro is known for its pineapples, a dessert called pineapple crumble has become one of the hottest pasalubong ideas there. Originating from Mercedes Bakery, these pies are freshly baked daily, using pineapples from the Del Monte Plantation in Bukidnon and locally produced homemade butter. It even has the stamp of approval from 2015 Miss Universe Pia Wurtzbach herself!

4. Ensaymada from Malolos

Of course, we cannot leave the quintessential ensaymada out of this list. In Malolos, Bulacan they have a special recipe for old-fashioned ensaymada that sets them apart from the rest: their ensaymada is topped with sliced salted duck egg, which changes the taste and texture of the ensaymadas we know.

5. Pastel from Camiguin

Pastel came along with the Spanish colonizers in the 17th century, but it has changed drastically since. The term pastel was originally Spanish for “cake,” but to us, the pastel from Camiguin is more like a soft bun filled with yema. Now, the Camiguin pastel has evolved to accommodate a number of flavors, including durian, ube, chocolate, strawberry, and mango, among others.

6. Panyalam from Davao de Oro

Panyalam is a fried rice cake dish from Compostela Valley in Mindanao. It is considered a delicacy from the Mansaka tribe, who are indigenous to the area. The dish is made of powdered rice, sugar, and coconut milk, then deep fried until it becomes golden in color.

7. Biscocho from Iloilo

The word biscocho means different things in different countries, but Iloilo’s biscocho is closest to the Italian biscotti. Biscocho is a kind of bread that is coated with butter and sugar and baked twice, giving it a toasted, crunchy texture not unlike that of a biscuit’s. The fun part about biscocho is that they sometimes come in different flavors!

8. Lechon bread from Antipolo

Disclaimer: this bread does not contain actual lechon. Antipolo’s lechon bread is only shaped like lechon. The bread is sweet and served best when hot. You can order the smallest size, or you can order specially made larger versions of it, which are stuffed with cheese! (Maybe it’s not such a bad substitute from actual lechon after all.)

9. Lolong bread from Pangasinan

On the theme of animal-shaped breads, have you ever considered eating a crocodile-shaped bread?  In memory of Lolong, the world’s largest crocodile in captivity who passed away in 2013, the people of Mapandan in Pangasinan bake cheese-filled bread in his image. It might seem a little morbid at first, but the Lolong bread must be quite tasty.