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According to history, the first bread was made some 30,000 years ago or at around 8000 BC – ancient Egyptians were already baking flat bread or unleavened bread on a hot surface. These bread were made with a mixed variety of grains crushed either by hand or with a primitive type of pestle and mortar.

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It’s a most favored type of food during those days because people had to travel a lot, a piece of bread can easily be taken just about anywhere and be eaten anytime you get hungry (no need to recook).  It’s the ultimate instant fast food! Plus it’s loaded with fiber and carbohydrates – but people back then don’t know that yet – they just live longer and happy lives with bread!

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Fast forward to today, I think bread has progressed to become the world’s UNIVERSAL FOOD! Every country or nation all over this  planet has their very own kinds of bread. The basic principle on how it’s done has remained the same throughout the years but the taste and preparation methods varies. For example, the Philippines is known for its Pan De Sal (salted bread), but did you know that during the Spanish era, the most popular bread in the country is the pugon-baked Pan De Suelo?

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READ MORE about Pan De Suelo HERE!

Also, the Philippines is actually rich with many different varieties of bread unique in each region – for example, when in Quezon I always look for a turtle (pinagong).

Here are more breads that you might be familiar with:

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Anyway, a universal staple such as bread and those that strives to explore and develop more new exciting ways to enjoy our favorite breads therefore deserves our utmost respect and recognition.

With this in mind, Max’s Corner Bakery together with PILMICO launches TINAPAY NATIN, a nationwide Pinoy bread baking competition that will be held in three locations: Bulacan (September 9), Batangas (September 16) and Iloilo (September 23) with the Grand Finals happening in Manila on October 13.

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This competition aims to highlight how bread plays an important role in our local food culture and heritage, supporting our rich food history and empowering community bakeries to become storytellers for the land and the people.

P_20160719_120333_HDR“Bread is a reflection of our identity and our people’s history and affinity to food and agriculture,” says Carlyn Trota-Salud, Max’s Bakeshop Inc. President. “With a wide variety of breads enjoyed by Filipinos around the nation, each region definitely has a native bread – a Tinapay Natin – that tells a unique story about its origin and its journey.”

Every food in every region is a direct reflection of the land, from the ingredients and methods used to the flavors and names of each one. More than just being a competition, the Tinapay Natin Pinoy Bread Baking Competition also pays tribute to our regions’ distinguishing local identity, culture, and produce by sharing the inspiring stories that each local bread variant carries.

P_20160719_115828_HDR“We thought of an initiative anchored on encouraging Filipino bakers to pursue and share their passion for bread and baking, and that’s how Tinapay Natin became a reality,” shares Maribeth Marasigan, PILMICO Chief Resource Officer.

WHO CAN JOIN?

The contest is open to students aged 18 to 35 years old from anywhere in the Philippines. Teams of two students each, enrolled full-time in any academic institution.

WHAT ARE THE CONTEST REQUIREMENTS?

Each team need to prepare (2) bread entries for the elimination round:

  • One (1) REGIONAL BREAD, associated with a region or a place within a region in the Philippines
  • One (1) MODERN BREAD, inspired by a local bread (regional or national) but has a surprising twist in the form of ingredients, baking methods, flavors, and technique

Entries, its ingredients and recipes will have to be submitted online via the Tinapay Natin contest webpage – www.maxschicken.com/tinapaynatin

Here are the preliminary schedules:

  • August 12 – Deadline of Submission of Entries
  • August 19 – Announcement of Qualifying Teams
  • August 26 – Deadline of Improved Recipes

Judging will be based on the following criteria:

  • Correct Professional Preparation – 15%
  • Presentation of Bread Story and General Impression – 15%
  • Technique and Practicality – 30%
  • Taste – 40%

Regional Elimination Proper will be held at the following locations:

  • BULACAN: STI College, MacArthur Highway, Bgy Dakila, Malolos (September 9)
  • BATANGAS: Lyceum of the Philippines, Capitol Site, Batangas City (September 16)
  • ILOILO: St. Therese College, M.H. Del Pilar St., Molo, Iloilo City (September 23)

All Elimination Round Winners will compete for the GRAND FINALS on October 13 which will be held at the Treston International College, University Parkway District, 32nd Street cor. C-5 Road, Bonifacio Global City.

The team with the highest score wins the Tinapay Natin Bread Baking Competition, while the winning team’s highest scoring bread will be named as the “Pinoy Bread of the Year” and will be carried by Max’s Corner Bakery.

WHAT ARE THE PRIZES?

All participating teams will be provided with their respective Certificates of Participation. The Winning Teams from the Elimination Round will receive 10,000 Pesos worth GCs from Max’s Restaurant plus a chance to get an exclusive training from PILMICO Research and Training Bakery.

The Grand Winner will receive a cash prize of 50,000 Pesos plus a trophy and medal. In addition to this, at least one of their bread entries will be sold and distributed at Max’s Corner Bakery outlets for a probationary period of 45 days. Part of the sales generated by the bread will fund a Feeding Program for a public school chosen by the Winning Team.

The official launch of the Tinapay Natin Bread Baking Competition happened last Tuesday (July 19) at Max’s Restaurant in Scout Tuazon. The event was hosted by Marco Lobregat with a special crash course on history of bread in the Philippines from Chef Jam Melchor.

Host Marco Lobregat
Host Marco Lobregat
Chef Jam Melchor
Chef Jam Melchor

When asked why choose students to join the competition and not the thousands of experienced but informally trained bakers working at backyard bakeshops and panaderias… the organizers said that aside from professionalizing the craft, they wanted to encourage more young people to consider baking as an alternative career, to keep the industry more vibrant in the future.


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raindeocampo

Writer, Wanderer, Child of God

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