Bread in the Philippines is more than just food— it also reflects the nation’s amazing history and warmth. With hints of Spanish, Chinese, and American influences, local bakers have created several Pinoy bread that people love. And in this post, we’ll talk about the top Filipino bread Filipinos adore.
- Pan de Coco
- Spanish Bread
- Pan de Regla
- Pan de Ube
- Pan de Leche
- Tasty Bread
- Hopiang Baboy
- Buko Pie Bread
- Egg Pie
Here are the top 20 Pinoy bread your loved ones and customers will love:
When the sun rises and a new day begins in the Philippines, many households enjoy the aroma of freshly baked pandesal filling the air. You see, pandesal isn’t just any bread for Filipinos. They’re a morning staple that locals almost can’t live without. In fact, it’s so popular that many versions, like the delicious ube cheese pandesal, exist.
Plus, its soft and fluffy texture tantalizes the senses. And its taste? Just the right touch of sweetness with a hint of salt sprinkled on top. While some love to enjoy it as it is, fresh and warm, others dunk it into their morning coffee or hot chocolate, letting the bread soak up the flavor. Some also love a heartier start— they slice it open and fill it with delightful things like cheese, meat, or even scrambled eggs. For many Filipinos, a day started with pandesal is a day started right.
Imagine a bread that has traveled across seas, borrowed from Spanish traditions but given a Filipino heart and soul. That’s ensaymada for you. Soft, much like a pillow, and generously brushed with melted butter that gives it a golden sheen.
Sprinkle some sugar, and you have a sweet treat but not overwhelmingly so. But the real surprise comes with the cheese— often, a layer of grated cheese is spread on top, creating a mix of sweet and savory.
Additionally, Filipinos love serving it during events. You might find slices of salted egg or bits of ham on the ensaymada’s surface. And if you’re wondering how to perfect this fluffy Pinoy bread, check out this ensaymada recipe we made.
Another common Pinoy bread comes with a distinct line running down its middle. They call it monay. But why do they call it this way? Some say it’s because the bread gives a kiss.
Interestingly, the outside looks hard at first glance. But don’t let that fool you. Once you take a bite, you’ll experience the soft, slightly sweet inside perfect for munching. Additionally, monay is versatile enough to be turned into other types of Filipino breads.
But if you want something simple, just spread some butter, jam, or any of your favorite fillings on it and enjoy!
4. Pan de Coco
Do you love bread with a sweet secret inside? Then you better check this one out.
Soft and perfect for pulling apart, the real magic happens when you get to the pan de coco’s core. It features a moist, sweet blend of sugar and coconut. The mildly salty bread also complements the sweet filling. As a result, people love eating this during the afternoon.
5. Spanish Bread
If you hear Spanish bread, you might think of Europe, but the truth is, this bread is a Filipino favorite.
It features a soft roll with a sweet filling made of butter and sugar. The filling goes well with the buttery outside rolled on bread crumbs. The crumbs give it a light crunch with every bite, which balances the soft inside. So, even if you find the name confusing, what’s clear is that it’s a go-to snack in the Philippines.
6. Pan de Regla
This Pinoy bread has a bright red center, which grabs attention. Fun fact: the term “regla” refers to a woman’s menstrual cycle. But don’t you worry, because it doesn’t taste like it at all. On the other hand, some people call it kabukiran. This suggests that it originated in rural areas.
Inside, you’ll enjoy a unique, sweet, red filling. Locals make it using day-old bread, sugar, and red dye. As a result, pan de regla stands out in bakeries and leaves a nice impression.
A Pinoy bread named after Pope Pius X (also known as Pio Nono), the pianono features a soft cake roll. The inside comes with a filling often made of butter and sugar. In some cases, people add jam for an extra sweet kick.
Additionally, the soft cake goes well with the outside dusted with powdered sugar. These make the pianono dessert perfect for special occasions. However, people also love having it on regular days, often accompanied by a warm cup of coffee.
While the term makes many people think of biscuit or cake because of its Spanish origin, biscocho is actually crunchy.
Made using day-old bread (often pandesal), bakers brush the slices with butter and sugar. After this, they bake the bread again. This process results in sweet, crunchy treats.
Additionally, you enjoy that delightful caramelized taste when you bite it. All these make biscocho a favorite snack to dunk into a steaming cup of coffee or hot chocolate.
9. Pan de Ube
Like the pan de regla, pan de ube has a distinct feature. Its inside has a vibrant purple filling made of ube.
To make this filling, locals cook purple yam to make ube halaya. The halaya contrasts well with the slightly salty bread in the Philippines. So, every bite of pan de ube features a mix of sweet and savory.
Additionally, the purple filling doesn’t just look good. It also adds a unique taste that Filipinos cherish and remember from their childhood. So whether you grew up with it or trying it for the first time, pan de ube will surely delight your taste buds every time.
10. Pan de Leche
When you hear pan de leche, you better think of a soft, sweet bread perfect for mornings and afternoons.
Its name translates to milk bread, which gives us a hint of its main ingredient: milk. The milk gives the pan de leche a rich and soft feature we just can’t resist. In some cases, bakers roll them out on bread crumbs or sprinkle sugar on top of them. Many Filipinos also pair it with a hot cup of coffee or cocoa― a relaxing and delicious way to start the day.
This Filipino bread has Chinese origins. It features a soft, white bun. Siopao also usually comes with other Chinese meals, like Chinese noodles and siomai.
However, siopao in the Philippines often comes with Filipino fillings. The most popular fillings include asado (sweet pork) and bola-bola (meatball). But the choices don’t stop there. Some siopaos have chicken fillings, while others come with egg and chocolate.
So whether you want a quick bite or a filling snack, siopao got you covered. Plus, they’re so easy to find. From local bakeries to street stalls, siopaos are one of the most common bread in the Philippines.
Do you want to enjoy a treat that feels as light as a cloud? Mamon got your back.
This Filipino bread is super soft, fluffy, and has a rich buttery flavor. Even though they’re small, each piece comes with a punch of taste. After baking, cooks give them extra flavor by brushing them with melted butter.
For that final touch, some people sprinkle them with sugar or cheese. Whether it’s time for coffee, tea, or any time, mamon is always a great idea.
13. Tasty Bread
Just like pandesal, this Pinoy bread is a staple in many Filipino households. Usually eaten for breakfast or as a snack, tasty bread is the Filipino version of American white loaf.
Filipinos love pairing it with spreads or fillers like cheese, jam, or peanut butter. Like its American counterpart, the bread comes in rectangular loaves, sliced for comfort. Additionally, its neutral taste makes it flexible. As a result, tasty bread can be eaten with sweet and savory dishes.
14. Hopiang Baboy
Hopia is a famous Filipino-Chinese pastry. Hopiang baboy is one of its most popular variants. As its name suggests, it comes with a sweet filling made of pork fat, onions, and sugar.
Like any hopia variant, this has a flaky exterior. Plus, the filling is uniquely savory and sweet. Despite its name, which directly translates to pork hopia, this pastry is all about the sweet, onion flavor rather than the pork. People love having it during afternoon snacks. Lastly, hopiang baboy is a staple during Chinese New Year celebrations.
15. Buko Pie
This Filipino bread is inspired by the famous buko pie from Laguna, Philippines, an area known for its tall coconut trees. This buko pie is like a small buko pie, made for one person. This tropical treat comes with sweet young coconut and a creamy filling inside. It also reminds people of relaxing coconut farms and the special touch of Filipino baking.
Originating from Bulacan, Philippines, inipit translates to press. As the term implies, inipit has two thin layers of sponge cake pressing the custard in between.
Inipit features a light, soft, and delicately sweet filling. It also usually comes in clear plastic or cellophane. Lastly, it works well as a pasalubong (homecoming gift) for travelers visiting Bulacan.
Originating from Quezon Province, Philippines, pinagong features a round, slightly hard crust, and soft, fragrant inside.
The Filipino bread’s name was inspired by “pagong”, the Filipino term for a sea turtle since the bread resembles a turtle’s shell. Its special, fragrant aroma comes from coconut wine. Enjoyed best when fresh, pinagong, like the other bread on this list, goes well with coffee or hot chocolate.
Lady fingers or boras are light, airy, and a bit sweet. Even though they originated from Europe, Filipinos have their own version. They’re crunchy on the outside and soft inside, which Filipinos love.
Additionally, cooks often use these biscuits in desserts like mango float because they absorb flavors well. However, you can also enjoy them as is or pair them with coffee or tea.
This Pinoy bread translates to explode. And yes, this bread explodes with lots of flavor. Putok also stands out for its fun appearance.
With a top that looks like a bursting star, this look isn’t an accident. Bakers purposely create it by making a deep cut on the dough before putting it in the oven for baking. Beyond its fun look, putok offers an amazing taste experience. While its outer layer comes rugged and crusty, its dense, mildly sweet core will make your taste buds love you more.
20. Egg Pie
The Filipino egg pie is at the crossroads between a pie and bread. The creamy heart it conceals— a luscious custard made from a blend of eggs, sugar, and milk— is its main selling point.
The rich filling comes with a soft, bread-like cover and buttery crust that are just as enchanting. Its another hallmark feature? The slightly caramelized, golden-brown layer on top of the pie.
Frequently Asked Questions
The most famous breads in the Philippines include pandesal, ensaymada, monay, pan de coco, spanish bread, pan de regla, pianono, biscocho, pan de ube, pan de leche, siopao, mamon, tasty bread, hopiang baboy, buko pie bread, inipit, pinagong, broas, putok, and egg pie. Each Filipino bread has a unique taste and story deeply rooted in Filipino culture and history.
The typical Filipino bread is pandesal. Every morning, Filipinos look forward to having freshly baked pandesal from local bakeries. Pandesal are soft, fluffy rolls usually enjoyed warm. Some people also love dunking them in coffee or hot chocolate.
Pandesal is the bread that originated from the Philippines. First made in the Philippines in the 16th century, pandesal has become a Filipino breakfast staple.
From the morning ritual of having a soft pandesal to the delightful surprise hidden in an egg pie, these twenty Pinoy breads showcase the Philippines’ gastronomic diversity.
Their textures, flavors, and histories paint a delicious portrait of the nation’s love for bread. So, whether you grew up with them or are tasting them for the first time, you’ll love these Pinoy bread.