Have you ever realized that in almost every street corner in the Philippines, there’s a “panaderia” (bakery or mini-bakeshop) that you will find?
Yeah, because Filipinos love breads and I bet almost every Juan will agree when I say that rarely a typical “Pinoy” will not eat a bread the whole day. In fact, we always crave for that hot “pan de sal” not just in the morning but even during midnight snacks where we love to put a variety of yummy spread.
Indeed, beyond being an ever-reliable snack here in the country, bread has been considered as a reflection of each of our province’s culture and history, which have been shaped by various influences throughout the ages.
Tinapay Natin Pinoy Bread Baking Competition
In commemoration of the colorful tradition of Filipino bread-making and to honor of our food culture, Pilmico has partnered with Max’s Corner to spearhead a nationwide bread competition, aptly called the Tinapay Natin Pinoy Bread Baking Competition.
Not every one of us knows that our all-time favorite pandesal was introduced by the Spaniards in the Philippines in the 16th century which is their version of French baguette. Pan de sal means “bread of salt” in Spanish, for the pinch of salt that is added to the dough. To add, this bread originally 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.
Setting of a renewed passion 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 for 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.
A national tribute
Every food in every region is a direct expression of the country, from the ingredients and methods used to the flavors and names of each ace. More than just being a competition, the Tinapay Natin Pinoy Bread Baking Competition also pays tribute to our regions’ distinguishing local identity, culture, and produce by sharing the inspiring stories that each local bread variant carries.
We thought of an initiative anchored on encouraging Filipino bakers to pursue and share their passion for bread and baking, and that’s how Tinapay Natin became a reality,
shares Maribeth Marasigan, Pilmico Chief Resource Officer.
Open to students aged 18 to 35-years old from anywhere in the Philippines, the contest invites the country’s “Millennials” to recreate a beloved traditional bread as well as a modern bread. Anticipating that through this invitation where the youth will create their own new twist to Philippine bread making, the art can be furthered.
This isn’t just about making another delicious baked creation. Since each bread carries a distinct story of their own, each group will also be tasked with weaving a tale that expresses how their creation is a representation of a region and its culture,
The series of competition will take place in Manila, Bulacan, Batangas, and Iloilo, respectively. The partner universities, namely Treston International College, STI College-Bulacan, Lyceum of the Philippines – Batangas, and St. Therese College – Iloilo City, will then act as venue sponsors, while also encouraging their own students to join the contest.
The team with a bread concept that clearly carries a unique story, innovation, creativity, and deliciousness will be then awarded as makers of the country’s first Tinapay Natin Pinoy Bread Baking Competition, with either the regional tourism director or culinary heritage expert—or both—providing the preamble as to how the bread perfectly summarizes the inspiring story of its place of origin.
The contest coincides with Max’s Corner Bakery’s mission to promote appreciation for local food, especially when it comes to inspiring a renewed love for baked goods. With this, Max’s Corner Bakery—one of MGI’s oldest and most well-known brands—will be officially distributing the winning bread creation, sharing its captivating bread story, through its outlets nationwide so that the rest of the nation may take part in crafting the first Tinapay Natin ever.
Max’s Corner Bakery itself takes pride in a rich and colorful history that dates back to the 1960’s when its founder, Ruby Trota, baked the first batch of soft bread rolls using a wood-fired oven. It was well-received by the Filipino patrons of Max’s, then still flourishing restaurant. Soon, the bakery expanded its baked goodies to include breads, pastries, and cakes that eventually became the irresistibly delicious treats Filipinos know and love today.
As the competition also aims to encourage and empower the local youth, a predetermined amount from every piece of the winning bread sold by Max’s Corner Bakery will also go to the team’s chosen public school beneficiary.
Thanks to Filipino ingenuity and an unyielding passion for bread, it is not difficult to see our bread culture carry on through the generations with more Tinapay Natin creations joining the esteemed roster of breads that tell our distinct Philippine story,
Click below to view the full mechanics and guidelines:
Learn more about how Pilmico and Max’s Corner Bakery are creating the greatest impact on society and business through our very own #TinapayNatin by visiting https://facebook.com/TinapayNatin