MANILA, Philippines — Columnist and Kamuning Bakery owner Wilson Lee Flores recently drew online attention after stating that pandesal may have originated from China. The remark quickly prompted corrections from netizens and food history enthusiasts, who cited documented sources pointing to Spain as the bread’s origin.
Food historians widely trace pandesal to the Spanish colonial period. The name itself comes from the Spanish phrase “pan de sal,” meaning “bread of salt.”
According to a Lifestyle feature published by Philippine Entertainment Portal (PEP.ph) titled “The History of Pandesal in the Philippines” (published October 6, 2025 by Bernie V. Franco), historians say the Spaniards introduced pandesal in the 16th century. The article notes that early versions were crustier and saltier, reflecting Spanish baking traditions at the time.
The feature also cites food historian Ariel Layug, who explained that wheat-based breads were introduced during the Spanish colonial era, particularly for making sacramental bread (hostia). Since wheat was not native to the Philippines, flour had to be imported, influencing how Filipino bakers later adapted the recipe.
Additional references from food site Pepper.ph also state that pandesal originated from Spanish baking practices, possibly derived from pan de suelo (floor bread), baked directly on the oven floor of brick ovens.
Historians emphasize that while Chinese traders significantly influenced Filipino cuisine—especially in noodle dishes like pancit—the origin of pandesal is historically linked to Spain.
Over time, Filipino bakers modified the recipe, making it softer and slightly sweeter than the original Spanish version. Today, pandesal remains one of the most iconic Filipino breakfast staples, reflecting both colonial history and local culinary innovation.
