Breaking Bread at Panaderya Toyo, a Bakery That Steps Back in Time for Their Approach to Bread-MakingApril 5, 2018
Panaderya Toyo is a day-time extension of the much accoladed Toyo Eatery (only open for dinner service), and a playground for the baker behind the sourdoughs from the famously exemplary bread basket at Toyo, Richie Manapat. A veritable bread nerd, Manapat learned to make bread the old fashioned way and wants to revive the tradition of yeast-free, bromate-free, sourdough-based bread for a bread that is livelier, tastier, and all-around better.
Manapat is one of the most sincere food nerds we’ve met, sharing with us steps of his bread-making process like he’s gushing over his soulmate. He even shows us decades-old bread tins that have been in his family for generations, and which he uses to make certain loaves at the bakery—exemplifying just how much his love for tradition of bread-making runs deep.
More than just a modern and sophisticated bakery, Panaderya Toyo is a project of Manapat and his team of passionate bakers who want to change the way we think about bread.
Check out some of our favorite menu items from the panaderya:
Drink, Bread & Spread
For a light snack, Panaderya Toyo offers “Drink, Bread & Spread” options. Our pick is something on the sweet, fluffy and light side: casero (their take on white bread) & homemade cashew butter. Pair it with a tsokolate for something to dip it into.
Tinapay & Palaman
For a heavier merienda, we recommend the octopus paired with the barra (their large loaf version of baguette). The octopus is cooked with caramelized onions, garlic and tomato mayo, and a smoked paprika for a flavor-rich topping to pair with the rustic bread.
A daytime bakery and café serving bromate-free, yeast-free, sourdough-based bread and merienda.