Our culture’s heritage and traditions come to life with how we prepare our food and that’s exactly how Max’s Corner Bakery recently showcased Filipino ingenuity.
In partnership with Pilmico, Max’s presented the Tinapay Natin Pinoy Bread Baking Competition, an annual event, which is now on its second year. It aims to bring together talented students bakers and hobbyists to display their prowess in the kitchen. The proof is indeed in the pudding, as six finalists came head to head in UST just last week.
Not only will the proud winners’ have the bragging rights to claim their rightful title, their creations will be available at Max’s Corner Bakery as a limited offering. What’s more exciting is, the proceeds will be donated to a charity organization of their choice. It was not a simple feat for these six finalists, as they had to go through three eliminations, which where held in Davao last September 30, Bacolod on October 6, and Baguio last October 14.
As I watched the program, I also took the time to enjoy some Max’s known staples. I had their tasty Fried Chicken, dubbed as Sarap to The Bones, Pancit Canton and fresh Lumpiang Ubod.
Before the winning duo was announced, Carolyn T. Salud, Director of Max’s Group Inc. shared that they want the heritage of the places where the passionate contestants came from, to be taken to Urban Cities. Through this, their cities’ stories, delicacies, raw materials, etc. can be introduced to more people.
Now, on to the winners! Iloilo came in as second runner up, with Rey Mark Cinco and Marc Wenz Vallente’s creations: Ube Cheese Bun, Baliuag Bread, and Macapuno Coffee Bun Bread.
The duo who came in as first runner up was Pancho Galvez and Marvin Mangubat with their creations inspired by their native Davao’s delicacies: Durian Cheese Roll, Dubemaga Cheese Bread, and Macasa Cheese Roll.
The winning tandem, John Mark dela Cruz and Ella Joy Simeon was finally proclaimed. And here their ingenious creations: Monay de Coconut which looks like putok bread but is as soft as ensaymada, as inspired by Ella Joy’s family eating together—perfect for breakfast; Berry Choco Bread, which gives the perfect balance between chocolate and Baguio’s strawberries, in an attractive flower shape; and PanGa Bread, which is a combination of pandan mango, which was surprisingly very appetizing, quite addictive.
The other three groups who participated were also winners in their own right. Davao’s Richard Toloza and Aldrin Fajardo, with their Pan Bisaya, Mango Pull Apart, and Durian Ensaymada; Rey Anthony Lachica and Mike Gerard Delin, another team from Baguio City, with their Pan de Baguio with Yema, Macaube, and Cream Cheese Roll; and Cavite’s Aristotle Collado and Emmanuel Banco Jr., with their Graciosa Bread, Cheesy Ube Graciosa de Leche, and Classic Bread.
Curious to sample John Mark and Ella Joy’s treats? Stay tuned to Max’s Corner Bakery’s social media accounts for further announcements on when they will be available nationwide. I myself is eyeing to see the Baguio duo make the corner store even more interesting soon.