Skip to main content

Tinapayan at Iloilo Supermart celebrates World Bread Day 2019



In celebration of World Bread Day 2019 on October 16, Tinapayan at Iloilo Supermart brings a week-long bread fair at The Atrium.


The celebration of bread at the mall's lobby features games booths, selfie corner and lots of delicous bread from Tinapayan bakeshop.



Evelyn Que, Managing Director of Tinapayan, led the ribbon-cutting ceremony  last Oct. 11.


Also present were the members of the Philippine Society of Baking headed by its president Royce Gerik Chua.


"This will be the first time that Tinapayan will be celebrating World Bread Day with activities and events at The Atrium" says Que.










She shares that for the past few years Tinapayan, together with Philippine Foremost Milling Corporation, celebrate World Bread Day with a bread-giving program in various schools around Iloilo.



And for 2019, more than 6,000 students from eight elementary schools in Iloilo became recipients of this bread-giving program.





" This annual activity (of bread-giving) will still continue complementing the bread fair at The Atrium" Que says. "And starting this year, our loyal customers will become part of this annual activity every October"


She says customers can purchase selected breads that come with special discounts that can enable them to give back and help as certain amount goes to the "Tinapayan bread-giving activity" fund.


Making this celebration of bread possible are Filipino Chinese Bakery Association Incorporated, Philippine Society of Baking, Nescafe, Unicomm Ingredients, Philippine Foremost Milling Corporation, Magest, Ferna and Asco Marketing Corporation. 


World Bread Day is annually observed every October 16 to commemorate the founding anniversary of the Food and Agriculture Organization of the United Nations in 1945.


With its mission to defeat hunger, FAO adapted the phrase "fiat panis" as its motto meaning "Let there be bread".


And Tinapayan shares this vision and support this thrust - one bread at a time!


Treat your family and friends to a deliciously fun and spooky buffet 

at The Promenade at Days Hotel Iloilo


Popular posts from this blog

An Ilonggo favorite - Valenciana

Found in almost all occasions like fiesta, birthdays, reunions and others, Ilonggos really love valenciana because most if not all have grown accustomed of having it in special gatherings at home.  A complete " go, grow and glow " dish because it has the carbohydrates, protein and vitamins and minerals in just one spoonful, Valenciana is really an " occasional dish ".  Here's the recipe for Valenciana

Ultimate Ilonggo Favorite: KBL Kadyos, Baboy, Langka

K.B.L. or Kadyos, Baboy, Langka is the ultimate favorite dish of most Ilonggos. It is also one of the most missed native dishes as kadyos and the souring ingredient, batwan , are hard to find when outside of the Ilonggo region.  Basically, it is boiled/stewed pork dish owing its "deliciousness" to the combination of the soft and tender pork, the tamed sourness of  batwan  and the  malinamnam na sabaw .  One of the "secrets" of the malinamnamn na sabaw , is the fact that the pork, whether just the plain meat or pata (hocks) are first grilled or broiled. This gives the broth a rather smoky taste that makes it more appetizing.. Learn how to make the Ilonggo dish KBL (Kadyos, Baboy, at Langka) with the recipe below. Ingredients 1 kilo Pata (pork hocks) or pork cubes, GRILLED and sliced into bite size pieces  1 unripe Jack fruit, cubed 2 cups pigeon pea (kadyos) 6-8 pieces batwan fruit  (or tamarind powder) 1 piece por...

A native delicacy called Inday-inday

Now you may ask, what is Inday-Inday ? It's another repetitive-feminine named native delicacy that is made from rice like its more popular sister - baye-baye . While the latter is has its own original flavor and make, inday-inday is actually a combination of two well loved native delicacies - muasi ( palitaw ) and bukayo . But the muasi portion is not the the usual palitaw  recipe for the it's more firm and gummy (I don't know the English term for kid-ol ). Actually its more like a hardened kutsinta and this makes it more to my liking since I'm not really fond of muasi in the first place.  And its not quite easy to find inday-inday in the market today, though I've seen and tried it in Sabor Ilonggo stalls but their's is more like suman latik for the based is ibos -like. Ibos is malagkit rice boiled in gata which is called suman in Tagalog. Despite the uncertainty for its nomenclature (I've read that inday-inday is just plain pal...

Muasi

A confession to start this blogpost - I consider MUASI as one of my hated native delicacies given its bland taste even with the sugar dip. But that was back during my childhood days. Maybe be because I may have used less sugar or might have completely forgotten to "dip" it at all. Yet nowadays, I have learned to appreciate it especially when its freshly cooked with the muscovado teeming the aroma of roasted sesame seeds. So let's make some MUASI

An Ilonggo favorite - Suman Latik

Suman Latik is one of my favorite native delicacies - plain suman/ibos topped with sweetened coconut strips or bukayo . Most of the time those sold in the markets have this two (suman and bukayo) already in one wrap and all you have to to is devour it. But most of the time, the bukayo portion is bitin that I wish there's more. So why not make our own suman latik so you can have all the suman we want with all the bukayo toppings we desire! Here's a simple recipe for Suman Latik