Across the country, thousands of bakers wake up in the middle of the night to work all day in front of a hot oven creating premium loaves, bread, cakes, and pastries. The majority of them hail from the town of Cuenca in Batangas.
The province of Batangas is more than just about historic churches, national heroes, and natural wonders. It is also home to a rich cultural heritage. The town of Taal is recognized as the country’s “Barong Tagalog” capital, Padre Garcia town is the province’s cattle trading capital, San Jose town was declared the “Egg Basket” of the Philippines, and Cuenca town is widely recognized as the “Home of the Bakers.”
Traditional breads survive
For decades, Batangas bakers developed and perfected now-famous edibles such as Mamon Tostado in Bauan town, Jacobina in Tanauan City, Bonete in different towns, Pan de Agua in Cuenca and Alitagtag towns, and pandesal which is primarily baked by Cuencaños in the neighborhood bakeries of Metro Manila and nearby provinces.
San Jose’s farm-fresh eggs produce biscocho, biscotti, butter mamon, and chiffon baked to perfection. Paired with Lipa’s authentic “kapeng barako,” cream puff and chocolate éclair easily became one of the best snack favorites any time of the day.
Today, a family-run local bakery in Cuenca serves high-quality bakery products previously offered only by high-end coffee shops, hotels, and restaurants. Strategically located along the national highway, Luis Bakery introduces new stuff readily loved by Batangueños and tourists who travel to the town to have a taste of new flavors.
Exciting new breads
Located at the heart of the province, the bakeshop is now making waves for its premium bread loaves: Quezo Loaf, Black Forest Loaf, and Ube Jam Loaf, which are now accessible to everyone who travels around Batangas. Colorful ensaymada varieties such as ube, chocolate, mocha, and red velvet flavors are also a must-try. Cream cheese bread is an open-secret favorite among bread lovers.
With all these added to Batangas’ long line of classic bakery products and Luis Bakery’s continued innovation, the bakery also offers a fusion of Asian and European-inspired goods while taking pride in the Filipino penchant for baked goods. No wonder its products are up there, comparable to the quality of the bread available on the global stage.
Streaks of pure ube jam swirl through the thick, moist Ube Loaf which my grandchildren freeze and eat for dessert like ice cream. I personally prefer to toast the Chocolate Loaf, whose strips of chocolate melt when heated. For afternoon merienda, my friends voted for Four Cheese Loaf, which has cheddar, cream cheese, edam, and mozzarella worked into the dough.
Ensaymada lovers are no longer stuck with the tried-and-true grated queso de bola-infused favorite; it now comes in many colors and flavors. Chocolate Ensaymada is brown throughout; chocolate is kneaded into the dough. The Cherry Ensaymada is a very festive red, while the Ube Ensaymada carries the root crop’s color and flavor boldly.
Birthday carrot cake
Turning 80 last month was very memorable; I had a round cake with butter icing, candles, and a good luck message. For the first time, the family finished the carrot cake in one day. It was unlike any we’ve ever had, thanks to Luisito Chavez, who never stops improving his bakery’s offerings.
Along with the carrot cake, they also sent me their version of the fruit cake. It was light and crumbly, not dense and sticky-sweet like the usual holiday version. A thick sprinkle of nuts and candied fruits encouraged nibbling. The crumbly cake was a challenge to slice; it had too many fruits and nuts. But who is complaining?
Good news: Bread-loving residents of Metro Manila now need not travel to Batangas to avail of these new baked goodies. Luis Bakery and its parent outfit Tinapayan Festival are open daily along Dapitan Street, corner Don Quixote, two blocks from the Dangwa flower market. The mouth-watering scents of freshly baked bread and cakes waft through the busy area, bringing back warm memories.
