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Pan de sal (Philippines) 02.jpg
Pan de Sal (Philippines).jpg
Alternative namesPan de sal
Place of originPhilippines
Main ingredientsFlour, yeast, sugar, salt, oil

Pandesal (Spanish: pan de sal), (lit. "salt bread"), is a common bread roll in the Philippines.[1] It is made of flour, yeast, sugar, oil, and salt.[2][3]


Pandesal is a popular yeast-raised bread in the Philippines. Individual loaves are shaped by rolling the dough into long logs (bastón, Spanish for "stick") which are rolled in fine bread crumbs. These are then portioned, allowed to rise, and baked.

It is most commonly served hot and may be eaten as is, or dipped in coffee, tsokolate (hot chocolate), or milk. It can also be complemented with butter, margarine, cheese, jam, peanut butter, chocolate spread, or other fillings like eggs, sardines and meat.

Its taste and texture closely resemble those of the Puerto Rican pan de agua, French baguette, and Mexican bolillos. Contrary to its name, pandesal tastes slightly sweet rather than salty. Most bakeries produce pandesal in the morning for breakfast consumption, though some bake pandesal the whole day.[4][5]


A soft, yellowish type of pandesal that uses eggs, milk, and butter or margarine is known as Spanish bread. This variant commonly has sweet fillings.[6]

Some pandesal in supermarkets and some bakeries are less crusty and lighter in color. These also tend to have more sugar than the traditional pandesal, which only has 1.75% sugar.[7]

On Siargao Island, famous as a surfing spot, an oval-shaped version is locally known as "pan de surf" as it resembles a surfboard. It is baked on makeshift ovens fueled with coconut husks, and usually sold alongside pan de coco.[8][9]

Dried and ground-up malunggay or moringa leaves are sometimes mixed into the flour for added nutritional content; this is called "malunggay pandesal" or "malunggay bread".[7]

A popular new variant of pandesal is ube cheese pandesal, which has a purple yam (ube) and cheese filling. It is characteristically purple like all ube-based dishes.[10] Other contemporary variants include chocolate, matcha, strawberry and blueberry flavors.[7]


The precursor of the pandesal was pan de suelo ("floor bread"), a local Spanish-Filipino version of the French baguette baked directly on the floor of a wood-fired oven called a pugón. It was made with wheat flour and was harder and crustier than the pandesal. Since wheat is not natively produced in the Philippines, bakers eventually switched to more affordable yet inferior flour, resulting in the softer, doughy texture of the pandesal.[1][11]

Pandesal flourished in the American colonial era in the early 1900s, when cheaper American wheat became readily available. It has since become a staple breakfast bread in the Philippines.[1][12]

Baking of pandesal in pugón has declined due to a nationwide ban on cutting mangrove trees for fuel, and bakers shifted to using gas-fired ovens.[7]


See also[edit]


  1. ^ a b c Shah, Khushbu. "How Pandesal Became a Filipino Breakfast Staple". Eater. Retrieved 23 April 2017.
  2. ^ "Pandesal." Archived February 22, 2014, at the Wayback Machine Archived January 4, 2015, at the Wayback Machine. Accessed July 2011.
  3. ^ "Pandesal (Filipino Bread Rolls)-The Little Epicurean". 2015-08-20. Retrieved 2016-07-20.
  4. ^
  5. ^ "Pandesal - kawaling pinoy". 2013-12-11. Retrieved 2016-07-20.
  6. ^ Orillos, Jenny. "Pinoy Bread: 10 Best Panaderia Classics". Retrieved 1 May 2020.
  7. ^ a b c d Grana, Rhia (18 October 2020). "The rise and rise of flavored pandesal, or how a humble bread became a canvas for Pinoy creativity". ANCX. Retrieved 18 October 2020.
  8. ^ Catoto, Roel (26 September 2013). "Pan de Surf". MindaNews. Retrieved 28 November 2018.
  9. ^ "Siargao beyond surfing: A 'Biyahe ni Drew' itinerary". GMA News Online. 24 April 2015. Retrieved 28 November 2018.
  10. ^ "Ube Cheese Pandesal". Kawaling Pinoy. Retrieved 11 July 2020.
  11. ^ Estrella, Serna. "The Secret History Behind Pan de Regla and Other Panaderia Eats". Pepper. Retrieved 23 April 2017.
  12. ^ admin. "Pan de Sal: Philippine National Bread | The Daily Roar". Retrieved 2016-07-20.