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

Summary

Tayabas Bakery, a family business passed down through generations, started in 1944 with Pablito Casiño’s father baking pandesal and bonete. Pablito, who began helping at a young age, took over the bakery after pursuing a career in Mechanical Engineering. Despite initial challenges, he expanded the business, staying true to his father's recipes. The bakery now serves a variety of baked goods, and has grown from a small operation to a thriving business with multiple branches. Pablito is dedicated to continuing the legacy, ensuring that his children inherit the bakery, and his dream is to keep the tradition alive for generations.

Takeaways

• 😀 Pablito Casiño owns and manages Tayabas Bakery, which has been passed down through three generations of his family.
• 😀 The bakery was founded in 1944 by Pablito's father, who initially baked pandesal and bonete, two popular Filipino bread items.
• 😀 The bakery was originally a family-run business, but as demand grew, they hired additional staff to keep up.
• 😀 Pablito initially pursued a career in Mechanical Engineering but returned to manage the bakery when it became difficult to do so from a distance.
• 😀 The bakery bakes a variety of bread products, including pandesal, bonete, and monay, using both woodfire and conventional ovens.
• 😀 Bonete, shaped like a church bell, is sweeter than pandesal and doesn't require additional fillings as it’s already flavorful.
• 😀 Pandesal, baked in a 'pugon' (woodfire oven), is considered superior by many customers for its unique taste.
• 😀 Tayabas Bakery operates on two shifts, baking different bread items at night and in the morning to meet customer demand.
• 😀 Over time, Tayabas Bakery has grown from a small operation with less than ten employees to a business with about 30 people, and multiple branches.
• 😀 Pablito emphasizes the importance of loving what you do, taking care of customers, and maintaining good relationships with staff.
• 😀 Pablito is proud to continue his parents' legacy, which has supported his family financially, allowing him to send his children to school. He has passed on the business to his four children, who are now the third-generation owners.

Q & A

What is the significance of yeast in the bakery?

Yeast plays a crucial role in the bakery by causing the dough to rise, allowing the bread to expand and become fluffy.

How did Pablito Casiño's involvement with the bakery begin?

Pablito's involvement with the bakery began at a young age when he started helping his father bake the bread at the age of 10. He continued to assist even through high school.

What were the initial challenges faced by the bakery as it grew?

As demand for their bread increased, it became difficult for the family to manage the bakery on their own, leading them to hire additional staff.

Why did Pablito Casiño decide to return to the bakery after studying Mechanical Engineering?

Pablito returned to the bakery because managing it from a distance was challenging, and he didn't want to see it close. He recognized the growing demand for their bread and wanted to help sustain the business.

How is the bonete different from pandesal in terms of taste and preparation?

Bonete is sweeter than pandesal and is shaped like a church bell. It doesn't require any filling or spread as it is already packed with flavor, while pandesal is typically enjoyed with various spreads.

What makes the pandesal baked in a 'pugon' unique?

Pandesal baked in a 'pugon' or woodfire oven is preferred by many customers because it has a distinct and superior taste compared to those baked in conventional ovens.

What types of bread and pastries does Tayabas Bakery produce in the morning and at night?

In the morning, Tayabas Bakery bakes loaves, monay, kalihim (pan de regla), pan de coco, Spanish bread, and various cookies like romano, broas, pan de pasas, and otap. At night, they bake bonete, pandesal, and monay.

How has Tayabas Bakery evolved over the years?

Tayabas Bakery has grown significantly from a small family-run business with less than 10 people to a larger operation with around 30 staff members. They now have multiple branches, including in Brgy. Wakas and Brgy. Dapdap.

What values does Pablito emphasize in managing the bakery?

Pablito emphasizes the importance of loving the work, taking care of customers, getting along with colleagues, and treating them well. He also highlights the significance of understanding customers' needs.

What is Pablito's vision for the future of Tayabas Bakery?

Pablito's vision for Tayabas Bakery is to continue serving the local community by providing daily bread and to ensure the bakery remains a staple in Tayabas for future generations. He hopes his children will carry on this tradition.