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.
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.