Thursday 22 February 2018
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7 days ago

Why this ‘panaderya’ is different—from sourdough to ‘pan de sal’

Richard Manapat was ready to leave the country and accept job offers in London or Australia. With hardly any market for good and proper sourdough bread in Manila, he was willing to move, with partner Myka and daughter Brie, to a place where he could indulge his flair for bread-making. That was in 2016. Some time in 2017, this writer gathered chef friends at Toyo Eatery for dinner and catchup. Among them was Manapat, fresh from internship in Australia. That night he met Toyo s chef, Jordy Navarra, for

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هذه الصفحة هي مجرد قاریء تلقائي للأخبار باستخدام خدمة الـ RSS و بأن نشر هذه الأخبار هنا لاتعني تأییدها علی الإطلاق.
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