Eaten plain; dunked in hot coffee or chocolate; used as sandwich bun for hotdogs, corned beef, cheese, and scrambled eggs; or slathered with jelly, jam, marmalade and mayonnaise, the Pinoy Pandesal is the all-around combo for any snack or meal.
I’m told that the current price for a 2x2(inch)-sized pandesal is 2 pesos and 50 cents, about 6 pennies. That floored me a bit, because the last time I was in Manila, the regular pandesal was just a peso a piece.
But in the Sunshine State, that’s a small price to pay for an honest-to-goodness freshly-baked pandesal. The ones we used to buy from a Pinoy store in Jacksonville costs about $4 for 10 pieces.
I didn’t like how the commercial pandesal tasted—bland, yeasty and ‘old stock’. I preferred the corner bakery taste so I decided to bake my own.
