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Pan de siosa


Pan de siosa could be the local version of a baguette though very far from size, looks and taste. Though both are characterized by the hard and crispy outside, soft and chewy inside. Often made as a log shaped bread with a key hole shaped cross-section. The commercialization of this type of bread often created those hard and crispy inside out like toasted bread or soft and chewy inside out like the usual bread. Its a good hot coffee partner and most often eaten after being dipped.

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