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377 Views· 26 March 2024

How Filipino Breads Are Made Fresh Every Morning in this Traditional Bakery in Quezon


Daniel Chyi
3,931 Subscribers

Freshly baked Pinoy bread is a nostalgic part of every Filipino’s childhood—the morning aroma, the softness in each bite, and the priceless moments shared with family. We are still in Quezon Province, and we are in the heart of Tayabas Bakery’s operations to learn more about their history and production process.

This local favorite has been making bread for the town since 1944 and has remained to be one of the most successful bakeries in Tayabas. Their head baker, Mario, has been around for 20 years, making their iconic “Bonete” bread and other favorites like pandesal, pan de regla, pan de coco, and many more. Watch until the end and don’t forget to subscribe! Thanks for watching!

Special thanks to:
Casiño Family

Jump to:
(0:00) Intro
(0:40) Mornings in Tayabas Bakery
(1:52) The Beginnings, Modernization
(4:40) Allan
(6:17) Bonete
(8:44) Pandesal
(10:39) The Future, Outro
We are looking for collaborators, content producers, brands, and anyone who has a story to tell. Email us at hello@thefatkidinside.com

The Fat Kid Inside Studios

Erwan Heussaff - Founder
Kashka Gaddi - Content Producer
Eamonn Quizon - Cinematographer
Edel Cayetano - Story Producer
Harold Singzon - Story Producer
Mary Lournette Baligod - Story Producer
Kleo Balares - Editorial Producer
Hans Rivera - Multimedia Producer
Julius Rivera - Camera Operator
Steven Sune - Editor
Lorraine Santos - Editor
Dana Blaze - Editor
Ivan Christian Cocjin - Editor
MK Tayona - Editor
Martin Narisma - Food Editor
Kathryna de Bustos - Content Manager
Chester Velasco - Production Assistant
Kevin Amponin - Production Assistant
Dustin Dagamac - Colorist
Sofia Paderes - Graphic Designer
Kim Manuel - Graphic Designer
Roanne Salvacion - Accountant
Donalyn Aranda - Accounting Assistant

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