Kamuning Bakery Review: It Just Has Too Much History To Ignore

The cool thing about living in the Philippines is that there is always a “panaderia in the kanto.” In other words, there is no shortage of bread suppliers, especially pandesal. This is so true especially if you don’t live in a gated village.

We don’t live in a village. Hence, we have the luxury of walking just a few meters down to get pandesal from a place called “Dimaculangan.” If they run out of pandesal, we go to Kawilihan, which is also pretty near.

We’re also not too far from a bakery that has so much history … the Kamuning Bakery. 😍

Memory Down The Lane

Let’s take a few seconds to walk down memory lane. Growing up, I would always hear about Kamuning Bakery from my mom and her relatives. They would frequent the bakery, not just for the bread but for the company as well.

They were related to the original owner, Letty Javier.

Letty Javier or Lola Letty (as she was fondly called) and my mom’s mom (Lola Lourdes were first cousins).

They were apparently very close and spent a lot of time together. My mom remembers going to the bakery every weekend. Their moms would play majhong and they would play with the other kids.

So growing up, I would hear their names all the time from my mom, each time she was in the mood for a little story-telling. 😀

Unfortunately, we never had the chance to visit the bakery since we were living in the province.

The New Owner

After running the business for so long, the kids decided to sell. The new owner came in.

Writer and real estate entrepreneur, Wilson Lee Flores took on the challenge of owning and running the old-fashioned bakery.  Since then Kamuning Bakery has never been so visible online and offline.

Writer and real estate entrepreneur, Wilson Lee Flores took on the challenge of owning and running the old-fashioned bakery.  Since then Kamuning Bakery has never been so visible online and offline.

It was pretty obvious that Kamuning Bakery was the latest passion for the new owner. Mr. Wilson Lee Flores was promoting it endlessly. He wasn’t just doing it for the many food products it stood for but for its rich history as well.

Despite the many bakeshops that were entering the scene, Kamuning Bakery was one of the very few that was still making bread in a traditional pugon oven. They were holding on to tradition.

Then Came The Fire

Unfortunately, the place was hit by a fire. However, that did not stop Kamuning Bakery. After all, they did survive the Second World War, right?

Better late than never, I finally dropped by.

The Pan de Suelo was highly recommended so I got some. I have to say that I did the right thing.

The Pan de Suelo was highly recommended so I got some. I have to say that I did the right thing.

Just like anything that I find masarap, I eat it right away and forget to take a photo. Nonetheless, the Pan de Suelo from Kamuning Bakery is a must-try.

Some say that their Pan de suelo is like a baguette. In my opinion, I don’t think so since it’s on the sweet side. Nonetheless, it’s still good.

Guess what? I shredded a piece of Pan Suelo to help thicken the garlic soup I usually make at home. It turned out really well. 👍❤️

Something About Kamuning Bakery

It’s a treat to look at the various bread and goodies inside Kamuning Bakery. Although the cafe part is gone, it still offers a large space for walk-in clients.

As you look around you can’t miss the area where the traditional pugon ovens are located. Although they’re not operational anymore, it’s hard to ignore the traditional equipment that they had been using for the longest time.

Kamuning Bakery just has too much history. It’s hard to ignore it. It goes beyond the prominent people who used to frequent it. It goes beyond the yummy bread it produces. 

Kamuning Bakery just has too much history. It’s hard to ignore it. It goes beyond the prominent people who used to frequent it. It goes beyond the yummy bread it produces.

Whether you’re a baker or a simple bread lover, Kamuning Bakery holds a rich history for all of us.