Dough it yourself.

There was a time I was into food literature: non-fiction about the food we eat, why we enjoy some food, and the history of the food we consume. Learning about the hidden intricacies of mundane things is always delightful; and food, even the fancy kinds, are some of the most mundane things we partake everyday.

There was this book that I enjoyed reading, Gastronaut: Adventures in Food for the Romantic, the Foolhardy, and the Brave, where Stefan Gates narrates his various food adventures. In one essay, he decided to try incorporating various stuff from his body into his food: fingernail clippings, semen, urine. The only body stuff he didn’t use are hair (they can’t be digested and can cause problems with one’s intestines) and feces (it’s toxic). It was an interesting exercise in overcoming disgust due to body-related food taboos.

Read more: I was reminded of that essay while reading a viral story today about a woman who used her vaginal yeast to create bread.

Bread from Shangri-la.

Bread from Bakersfresh

Bern and I were following Leo to the lighter store yesterday afternoon when the three of us passed in front of a bakery. At once and without discussion, the inviting smell of fresh bread made us stop, head back, and step into the store. Next thing we knew, Bern was holding a tray and tongs and we were deciding which bread we should be buying.

I haven’t passed by that area of the Shangri-la Mall in some time and did not notice Bakersfresh before. I’m not that much of a fan of fancy bread, really. Most of the time, I’m happy with pan de sal and whole wheat loaf from Pan de Manila. Often, bread for me is merely that thing that wraps a sandwich.

Bread from Bakersfresh

Obviously, I don’t know how to bake.

But sometimes, really good bread will catch my attention. Or in this instance, our attention.

I picked some garlic and butter sticks (which I though would go well with pasta and could be eaten fine on their own). I also picked what was labeled yema bread, because it reminded me of a similarly-named bread I once had in Laguna. Leo got himself a ham and pineapple wrap, while Bern choose a bread topped with pork floss. We joking at how we’re going to store the bread at home; actually, we already ate nearly have of what we bought within 30 minutes of us arriving at the apartment.

The yema bread actually looked homely compared with the others. It was a bit pale and round, built like a dome on a flat base. It could remind someone of a really huge, really nasty boil. It was also surprisingly good.

The dome used normal bread floor with some yummy custard as filling; that, I suppose, was the “yema” bit. The base, however, was sweet and used cake flour; it tasted like pacencia.

The other kinds of bread were good, in a rather uniform and generic kind of way. Of good quality, but no surprises. Next time I pass by Bakersfresh, I’ll pick another random bread and see if it will wow me.

Bread from Bakersfresh