Panaderia de Molo

I knew no one who doesn't love food. Even those on strict diet might not resist eating especially when the food is really tempting!


Iloilo can be name listed as one of the food tempting province in the Philippines. What if you are in a hurry? You don't get mess up! Now, see this for your self!

Panaderia de Molo has been part of Iloilo History. As historians say, Molo church was built using the white of the egg, so what do you do with the egg yolk? Use it in bread?

Let's dig deeper.

Panaderia de Molo is more than just a bakeshop. Dr. Kristine Sanson-Treñas, the fourth generation owner of Panaderia de Molo, tells the colorful story of this antediluvian bakeshop. In the later part of the 19th century, five spinsters put up Panaderia de Molo whose sole heir was Dr. Treñas’ grandmother. Dr. Kristine reveals the conception of the bakeshop. History would tell us that in the 1800’s, the masons would use egg whites to cement the bricks of the walls of the churches they were building. So as not to waste the rest of the egg, women would make cookies out of them.

Panaderia de Molo has three branches in Iloilo City. The original bakeshop used to be in the Sanson’s ancestral house in Molo, Years ago, the family decided to move it to a street side area where it is more convenient for clients. The other two branches can be found in Jaro and Rizal St. fronting the University of Iloilo. Galletas is considered one of Panaderia de Molo’s best sellers. It has the kind of taste that makes you want more and more of it. (source:http://www.thenewstoday.info/restaurants/panaderiademolo/panaderiademolo.html)