In every place you go, it is certain that there is a food specialty closely associated with that place. When you are given these delicacies as “pasalubong”, you are sure to have some wonderful memories of this place. Or if someone mentions these places, your taste buds seem to tingle every time with the memory of what delicacies and yummy treats you enjoyed there.

These goodies are meticulously prepared by the locals, and will be forever embedded in the memory every time you smell, hear, or taste anything that resembles it. One such place that has memorable goodies that will make your mouth water at the mere mention of the place or the delicacy is Bulacan.

Bulacan is known not only for its historic places, such as Barasoain Church and Biak na Bato, but is also famous because of their regional delicacies. Bulacenos are not only known for their savory taste buds but also their sweet tooth. It is one of the provinces in Region 3 that offers exquisite baked delicacies for you to enjoy and to bring home with you as pasalubong.

Here are some of the favorite baked goodies and pastries from this part of the Philippines:


Inipit – This is one of the locals and tourists’ favorite. It is an original guarded recipe by one of the families in Bulacan and was coined from the vernacular word to describe the pastry which is made from two layers of chiffon cake. In between the chiffon cakes is a sweet custard-like filling.

Malolos Ensaymada – This is one of the pastries Malolos, Bulacan is famous for. These are freshly baked breads rich in egg and are typically darker in color. They are topped with ducked egg, butter and cheese. This is one of the favorite pastries not only by locals but also by tourists visiting Bulacan.

Pan de Baliwag – Pan de sal is considered the most popular Filipino bread. Baliwag, a town in Bulacan, has a signature pan de sal recipe they are famous for. The dough is enriched with milk, butter and egg. Breadcrumbs give the pan de Baliwag its distinctive crunchy crust.


Biscocho de sebo, Corbata de sebo – Another delicious delicacy from Malolos is Biscocho de sebo. These are bowtie-shaped biscuits that have lard. These toasted biscuits do not taste too sweet.

Minasa – These are rectangular cookies made in Bustos, Bulacan. They are made using cassava flour (originally sago) with eggs and coconut milk. They said that these are products borne out of Spanish-inspired houses of the wealthy folks during the old times. It is an original food delicacy the rich exclusively prepared for their guests during the Spanish era. Now these are considered one of the favorite sweets from the region.




Some of you may know this particular type of bread by another name, such as Tasty or sliced loaf, but whatever name you use for it, this stays the same – a loaf of bread that is sliced evenly. These slices can be a thin quarter of an inch or a thick half an inch. No matter how thin or thick the slices may be, these sliced loaves make eating bread easier, which is why it is considered one of the greatest inventions ever.

How did sliced bread come to be? When did this become a common sight in bakeries and bakeshops worldwide? Who is to be credited for the creation of such a convenient way to eat bread?

In 1928, a man named Otto Rohwedder, invented a cutter that would slice loaves of bread easily. He first had this idea 16 years earlier, in 1912 to be exact, and after he presented such an idea to bakers near his home in Iowa, he found that the idea was not being met with the same enthusiasm he had for coming up with it. He was being laughed at and being told that bread that was pre-sliced would go stale quicker than whole loaves, so his idea was perceived as dumb.

He thought of a way to counteract the problem of bread going stale after being cut by suggesting that these be packaged immediately and in whole in waxed paper after the cuts are made. Bakers still did not like the idea, but he went and worked on making the machine anyway. Fast forward to 16 years later, and with bakers still leery of the idea, he was able to convince one bakeshop to use his bread slicing machine. A bread making company in Missouri, the Chillicothe Baking Company, agreed to sell the first batches of sliced bread on July 7, 1928.

With a little advertising and people eager to try out this new idea in bread, sliced bread became a resounding success. From that day forward, sliced bread has been a part of almost every bakery, bakeshop, and household, thanks to an idea that would not go away and a machine that became the standard for all bread loaf slicers that are being used today by breadmakers and bakers everywhere.

Now, you can see bread slicing machines that come with adjustable blade spaces to help make different widths in sliced bread. You can now see thick slices, thin slices, and medium slices. You can also see this machine being used on whole wheat loaves, white bread, multi-grain bread, and any type of loaf bread around. All thanks to a man who would not give up and would not let the disbelief of others dissuade him from following a dream.




Aside from the many local breads and pastries that Filipinos enjoy, most of which have Spanish influence, you will notice that there are also Chinese influences when it comes to these baked goodies. Filipinos love adopting the cultures of those that come to the islands, and as such, have integrated some of their food into the local cuisine. Apart from the food that is served in restaurants, like noodle soups and pork dumplings, the Chinese have also influenced the Filipinos when it comes to breads and pastries.

To show you what we mean, here are some examples of pastries and breads that have Chinese influence written all over them:

Siopao – while these are steamed buns with fillings in them, and are not baked as is what we usually consider as breads and pastries, you will note that we still consider this a bread-like food and this is copied from the Chinese. Pao means “wrapped” in Chinese, and this particular pastry wraps around various fillings that include pork or chicken asado, pork bola-bola, and even munggo. You can also find variations to this in the form of baked siopao (which a lot of bakeries now serve) and pork bun (which is a baked version as well, but with a pan de sal texture).

Bibingka and Biko – these are local delicacies that are also linked to the Chinese word/syllable Bi, which means rice. These two delicacies are made out of rice, with one being made out of ground up sticky rice (which is cooked in a coal fired vessel), and the other is made out of whole sticky rice and brown sugar. While both are not considered traditional baked goodies, these are still delicacies that are Filipino but with Chinese influence.

Hopia – now who is not familiar with this mung-bean filled pastry? While hopia is almost always filled with mung-bean, there are a number of types that are filled with other things. There are also some that are filled with a combination of mung bean and something else, like salted egg, or yema. There are also hopia types filled with savory sweet mixtures like sweetened pork, and by root crops, like hopia ube. This can come in a number of shapes, like discs, cubes, flat squares, and even fortune cookie shaped ones. The dough used for these need to be flaky for it to be considered truly a hopia worthy of the name.




Filipinos love bread. They have this for breakfast and for merienda. Aside from breads, Filipinos also love cakes and pastries. Even though the country is pretty westernized in many aspects, there are some things that we can definitely call our own, and some of the baked goodies that we love to eat at breakfast and for snacks can be easily listed down.

What are these baked goodies that we love as a country? Here are some that you may be very familiar with:

Pan De Sal – now, who has not eaten this soft and airy bread roll as a kid and as an adult? This bread was first made in the 1700s. It has remained one of the staples of the Filipino home over the decades, and has transitioned from a bread that has a crusty and hard shell with an almost hollow center to a roll that has a moderately crusty outside and a soft airy center.

Ensaymada – for those who love butter and sugar on bread, the ensaymada is the perfect choice. This is considered a local spin-off of the brioche, and can come in many different varieties. If you want to steer clear of the usual buttery sugar version, you can opt for the types that are ube-filled and topped with buttercream icing, macapuno filled, or the ones that come with a salted egg in the middle. This bread is of Spanish origin, having originally been made in Majorca Spain.

Hopia – now who has not heard of hopia in the Philippines? This sweet pastry comes in a variety of shapes and with different kinds of fillings. You can find this in the traditional round disc-like shape, in the shape of a cube, and even in what can be easily described as a coin-purse form. The fillings that you can find in these flaky pastry shells include sweet mung bean (hopia munggo), sweetened pork preserves (hopia baboy), purple yam (hopia ube), and other variations.

Pan de Coco – another favorite of Filipinos when it comes to bread is the pan de coco. When translated from it Spanish name to English, you will know what it exactly is, coconut bread. This is a soft roll that has a glossy exterior, much like a dinner roll, and an inside filled with sweetened coconut, the kind that is used to create coconut macaroons with.

Spanish Bread – this is another regular in Filipino households, and is a type of bread that has a similar texture as pan de sal, but instead of an airy and bland interior, this bread comes with a sweet, sugary middle. The shape of this kind of bread is an elongated roll with an outside that is soft and covered in bread crumbs.




Baking cakes, pies, and cookies is something a lot of people enjoy doing, particularly when there is company or when they have a craving for something sweet and tasty. There are times however that even when your sweet tooth is acting up but it’s too hot that baking anything is out of the question. This is why there are no-bake goodies that you can make to satisfy that yearning for something sweet.

No-bake means exactly what it says – you don’t have to turn on your oven and to bake to assemble these goodies. There are many different kinds of goodies that you can make without turning on your oven, and with the current heat wave due to the El Nino phenomenon, satisfying your sweet tooth without having to suffer additional heat from baking is a welcome idea. Here are some examples of no-bake desserts that you can try this summer:

No-bake cheesecake – this can be any type of cheesecake you want, from Nutella to oreo to blueberry to plain old graham cracker based ones. Instead of adding in eggs and flour then baking your cheesecake, you can make this chilled one with gelatin as binder instead. Just type in no-bake cheesecake into Google, and you will find loads of recipes to try.

Refrigerator cake – this is called a cake even though it is not baked because it holds the same shape as that of a standard cake, round, square, or rectangular, and is sliced just like a cake when being served. This is usually made out of baked goodies (store-bought ones or some that you baked earlier in the week), some cream mixture, and sometimes, fruits or chocolate. You will find that the most commonly used baked goodie in this kind of a recipe is lady fingers, although you can also expect to find pound cake, sponge cake, and graham crackers as an ingredient for the layers. Example of a refrigerator cake is the tiramisu.

No-bake cookie and snack bars – this is great if you have kids in your home who like gooey and sweet bar-shaped snacks. You can create a lot of different kinds with the use of rice crispies, chocolate chips, nuts, coated candies, and oats, to mention but a few ingredients. These are like granola bars, only yummier. You can make rocky road bars, peanut butter bars, chunky choco-chip bars, and many more. These have the consistency of cookie dough.

Pudding and Mousse – another refrigerated type of dessert, and this one is probably one of the easiest to make since it involves pureeing an ingredient, adding a thickener, then placing in individual containers before chilling. Examples of this include tapioca pudding, chocolate mousse, and pumpkin pudding.




When you talk about bread, the image that pops into one’s mind is that of loaves, rolls, and buns that are crusty on the outside and airy on the inside. Yes, these qualities do exist in a lot of the breads that we consume, however that kind of a description does not encompass all breads. There is one type of bread that is not crusty outside and airy inside, and that is the flatbread.

The flatbread is a staple in many countries enjoy on a daily basis, and is something that has actually been around for centuries. These are, in fact, considered the original bread, preceding the breads that use yeast and other similar ingredients in them that make standard bread fluffy and airy. There are many different kinds of flatbread that can be found all over the world, and here are some of the ones that you might be familiar with:

Roti – this South Asian flatbread is not made in a traditional oven, but rather cooked in what is called a tandoori oven. Also called Naan, this kind of bread is flattened and slapped onto the side of the tandoori oven to cook. The traditional roti has a crusty and crispy side, as well as a doughy and soft side, due to the fact that when it is slapped onto the side of the tandoori oven, it is not turned over but allowed to cook through that way, kind of like a pizza.

Focaccia – this Italian flatbread uses leavening, yet it is still considered a flatbread due to the fact that it is in a flat shape. Considered a version of pizza that does not have sauce or toppings on it, this bread is flattened by hand, poked with holes, and cooked in a brick oven on a hot stone, much like you would traditional pizza. This flatbread is the most voluminous of all flatbreads (due to the leavening in it) but is still considered flat because of the flattening and the hole-poking that keeps it generally flat.

Tortilla – some people do not realize that the tortilla, which hails from Central and South America, is actually another type of flatbread. This flatbread comes in both corn and flour variations, with the corn variety being the original and more popular version, while the flour variant is considered the easier one to make. Corn tortillas are not made with corn flour, as some people believe. It is actually made out of what is called corn masa flour, which is very different from ordinary corn flour. Called masa harina in the local language, this flour is made by drying up masa and grinding this into a fine powder, which is what masa flour is.




You’ve seen the rise and proliferation of the cupcake as a mainstay in many parties and events. This is due to the fact that these little cakes are not only handy to eat, but also removes the need to cut into large cakes to serve to guests. All people need to do when time comes for dessert is to grab one of the many paper-lined mini-cakes on the table, and voila! Dessert is served!

Not only do cupcakes make it easier to serve cake to guests, but these also make it possible for there to be more than one flavor cake to choose from. You can have more than one kind of cake base, more than one kind of frosting, and an endless combination of decorations that can make these cupcakes delectable and very pleasing to the eye. You can even have these made to have fillings in them that range from Bavarian cream, to molten chocolate, to mini M&Ms, to fruits.

Where did the cupcake originate from and who came up with such an ingenious idea as to make cakes in these small, easy-to-handle sizes? It has been said that the cupcake first came to be in the 1800s, and these became popular alternatives to whole cakes not only because of how convenient these were to serve and consume, but also because these were easier to bake and make. Cupcakes, due to their diminutive size, take less time to bake than your conventional cake.

Apart from the speed in baking, these are also easier to assemble since you don’t need to slice into the cake to incorporate the icing and to cover the entire cake with it. You simply need to hollow out the middle for a filling, and to pipe or spread the frosting on top to finish these cakes. It was also easier to create since the usual formula for the creation of cupcakes in the past came with simple numbers – 1 cup butter, 2 cups sugar, 3 cups flour, etc. This system also gave cupcakes an alternative name in the past – number cakes.

How did the cupcake get its name? There is some contention in where the term originated from. Some say that it is named as such because of the fact that these were first baked in cups. Others contend that the name was coined due to the use of cups to measure the ingredients used in the creation of these cakes. Whatever the case may be, know that the cupcake is a welcome invention and is one of the many cake types that have become so popular, that it is likely to be around for a few more centuries to come.




If you love cookies, then you are part of the millions worldwide who love this easy to eat snack. Before you start digging into that bag of chocolate chip cookies, or start opening a pack of your favorite gingersnaps, let us first educate you on where these handy sweet treats first emerged, and how it evolved into what people munch on regularly when they want a sweet and crispy treat.

Did you know that cookies were actually small soft cakes and not the crispy rounds that you see being sold everywhere today? These small pastry pieces actually came about as an accident, and were invented by the Dutch as a way to test oven temperatures in the past. Called koekjes, or small cakes, these small rounds of batter were test pieces that helped bakers in the past determine when it was time for them to bake their big cakes.

Another story regarding the history of these little pastry pieces puts their first appearance in Persia, where sugar was first made available as a baking ingredient. This was around 1400 years ago, and the first cookies were said to be sweet versions of bread, with sugar added to flour and water mixtures to create the small sweet pieces we are so familiar with today.

Early recipes of this tasty snack were made out of a combination butter, sugar, flour, nuts and spices. The first cookies were made crisp with double baking, kind-of like what they do when they make biscotti these days. The addition of dried fruit into these treats made them ideal for those who were on the road for long periods of time, such as travelers, traders, and fishermen. This is because the addition of fruits and other similar dried fruits made these rather nutritious and filling.

When new ingredients became available to cookie enthusiasts, these then found themselves being added to recipes. Ingredients like coconut, chocolate, and many more soon found themselves added to the dough of cookie makers. Cookies soon found themselves being baked worldwide, with each country having their favorite recipes for these. These also began to be baked in many different shapes and forms.

Some cookies are baked in the shape of discs, with globs of dough being dropped onto baking sheets to form these. Others were made with the help of cookie cutters, and still a few more were shaped with rolling and flattening. Suffice to say, cookies have come a long way from the accidental product it once was and is now available in many different flavors, shapes, and combinations.




As with every month of the past year, Baketech Solutions has another batch of basic and advanced seminars prepared for you this July. For this month, we have more chefs pitching in to teach you the tricks of the trade, and these include Chef Alex, Chef Sherwin, and Chef Nathan, apart from Chef Jed, teaching you how to do the many things expert bakers do for their craft.

To help you set your schedules, here is the list of modules and dates for you to consider for your learning experiences in baking:


  • July 10 – 3D Human Figure Bride and Groom – if you are planning to create wedding cakes, then a bride and groom topper should be on your list of must-learns. Chef Sherwin will teach you how to create edible toppers for your wedding cakes with this module. Fee: P2,500
  • July 11 – Fondant Chocolate Icing Marshmallow – Chef Alex – Fee: P3,000
  • July 17 – Tulips and Butterflies – Chef Nathan – Fee: P3,500
  • July 18 – Wedding Cake 3-Layers – Chef Sherwin – Fee: P3,500
  • July 24 – Portrait Cake – Chef Nathan – Fee: P4,500
  • July 25 – All About Pies – this module will teach you how to make some of the most sought after pies in bakeries, and these include buko pie, American and French apple pie, egg pie, and mango pie. – Chef Alex – Fee: P3,500
  • July 31 – Barbie in Filipiniana – Chef Sherwin – Fee: P3,500


All advanced training modules come with free lunch and all ingredients as well as equipment will be provided by Baketech.

For our free basic baking seminars, one sure way for you to get a reserved slot is to purchase any of our bakery packages, and the schedules for these will be posted on our FB page. You can also register as soon as the schedule is announced open, but it is on a first come first served basis, so to get a free slot in our basic baking 101 seminar, keep your eyes on our FB updates.




Only a mere two months after the successful opening of the Baketech Solutions Davao branch, we are further expanding our reach, this time aiming our sights at another Luzon outlet. Our newest branch will be opening soon in San Pablo, Laguna. Now you won’t have to travel far to get your quality bakery equipment and bakery ovens if you are from the Calabarzon region.

If you want to find out more about this newest branch, and to know where we will be landing in San Pablo, Laguna, as well as when we will open our doors to our loyal customers in the region, do stay tuned here, or like and follow our Facebook Page to get updates. We will let you know soon where you can find us and when we can start giving you your quality bakery equipment and fabricated stainless steel equipment in the area soon.




Summer is over and it’s back to school again for all the kids. For those who never stopped learning, June is just another month where more great ideas can be gained, and here at Baketech, we have another month of workshops that you can enjoy learning from.

As with every month here, we still have the basic baking workshops that everyone can avail of simply by registering on our FB page and here on the site. Also, for those who do not know yet, anyone who avails of any of our bakery packages gets a guaranteed slot in one of our most sought after free workshops. Since this workshop is in great demand, and getting into one can be somewhat difficult due to the long waiting lists, being able to have a reserved slot is indeed a good thing.

Apart from these free workshops, we also have advanced baking workshops, which you can join for a minimal fee. Remember, the fee already includes free lunch, take-home samples, and all the ingredients needed for the lessons are already provided for you by Baketech. For this month, our advanced workshops include pie making, buttercream icing tips and tricks, cupcake delight, and cookie cake pie, to name but a few.

Here is the schedule for the workshops we have for June:

Basic Bread Baking 101

  • June 2, 3, 9, 10, 16, 17

Advanced Workshops:

  • Classic Sugar Flower – June 6 – P 2,500
  • Cupcake Delight with Piping– June 7 – P 2,500
  • Roses and Paint in Mexican Paste – June 13 – P 3,500
  • Pies – June 14 – P 3,500
  • Barbie Cakes Fondant and Icing – June 20 – P 3,500
  • Shaping Cake Butter Cream – June 21 – P 2,500
  • Cookie Cake Pie – June 28 – P 2,500

So, what are you waiting for? Register now and learn how to create these amazing breads, cakes, pastries, icing, and more!




Aside from breads, cakes, and pastries, one of the baked goodies that people love is PIZZA! Yes, pizza is probably one of the more popular items that can be cooked in your oven, and is one of the favorite foods of young and old alike worldwide. In fact, pizza is one of the biggest food industries in the world, raking in around $30 billion yearly for pizzerias and other restaurants that serve it worldwide.

Want to learn more about pizza? Here are a few more facts that you may find interesting:

It has been said that the predecessor of pizza is focaccia, which is a flat bread that is topped with herbs and spices, and were first served in Naples, Italy around 1,000 years ago.

Present day pizza was not really developed until the 1600s when the people of Naples first started using tomatoes on their flat breads. This late addition of the tomato to the recipe is due to the misinformation that Europeans had regarding tomatoes and the rumor that these were poisonous.

The first ever pizzeria, which was also founded in Naples, was called the Port’Alba. This was in 1830, and the pizzas made here were actually cooked in an oven that was powered by none-other than the really hot lava taken from Mount Vesuvius!

Pizza as we know it today was made in 1889, when during a visit to Naples, Queen Margherita, the consort of the king of Italy at that time, was given a specially prepared dish that consisted of flat dough, mozzarella cheese, tomatoes, and basil – which is essentially what a Pizza Margherita is made of up to this day.

October is a month that is known in the US as the National Pizza Month. Maybe the Philippines should designate a month of the year as such for this very popular food.

In the US, it is said that people eat around 100 acres of pizza daily. This is not a surprise since, aside from pizza being tasty and rather easy to eat, there are also around 61,000 pizzerias in the US alone!

If you were to ask people what their favorite pizza topping is, the answer would probably be pepperoni. Around 36 percent of pizzas that are ordered come with pepperoni or are plain pepperoni pizzas.

Majority of pizza eaters choose to have meat on their pizzas, however there is a small percentage that do like to order pizza with vegetables on top, and more often than not, these orders are made by women.

Children ages 3 to 11 choose to eat pizza over any other food for lunch and dinner.

Thin crust pizza is still the most popular type of crust when it comes to pizza, with 61 percent ordering this. Deep dish and thick crust pizza fall into second place, with extra thin pizza coming in at third place.

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