Bite-Size: The search for the best Spanish bread in Quezon City

It was only in my late twenties that I got to try, for the first time, Spanish bread. It didn't catch my attention when I was a child, unlike the pan de regla, the custard pie and the pianono. Quite understandable, since this soft roll is not as enticing as the other pastries with its plain appearance, much like an elongated pan de sal.

Today I try to make up for my childhood by bringing you a list of some of the best Spanish bread in Quezon City.

Guanabana Bread House's sweet Spanish bread uses an unusual ingredient: guyabano extract.

First stop is the Guanabana Bread House on Sct. Rallos in Brgy. Sacred Heart. Tucked away on one of the less busier streets of Quezon City, this neighborhood bakery serves one-of-a-kind Spanish bread with their filling made extra special because of an unusual ingredient: guyabano.

"We use guyabano [extract] instead of water," said the lady who manned the store.

The guyabano blends well with the mantikilya used as filling. But a word of advice to those trying out this sweet treat: eat it while it's hot, because the filling has a tendency to dry out as the guyabano extract is absorbed by the dough.

The store opens at 5 a.m. and the Spanish bread is ready for sale starting at 7 a.m. The best time to buy is in the morning, when the bread is hot from the rack.

To enjoy the same warm dough at midday you may ask the panadero to re-heat the bread, but this might inconvenience other buyers who are always on-the-go.

The store usually closes at 6 p.m., but sometimes earlier: "Sometimes we close earlier if there's no more bread to sell."

Maritess Bakery bakes new batches every hour, serving only freshly baked Spanish bread to its customers.

For those who live in or near Brgy. West Crame, head to Maritess Bakery along Boni Serrano for freshly-baked Spanish bread.

Gemma Flores, who co-manages the store with husband Ramir, said they bake their breads in batches. "Oras-oras gunagawa kami ng bagong Spanish bread," she said.

Their version of this afternoon delight is sought by customers from the community because of its subtle sweet taste and "always-fresh" appeal.

The crust is soft, not crumbly, with a generously filled center.

It's easy to miss this neighborhood bakery because of its inconspicuous facade, with the sponsor's logo more noticeable than the bakery's name. But if you do miss it, just ask the neighborhood where you could get the best Spanish bread in the area and they are sure to point you in the right direction.

Lito's Spanish bread is small but tightly packed. You'll want more than one.

For those who live in the vicinity of Batasan Hills in Quezon City, look for Lito's Hot Pandesal along Kagandahan St.—the alley behind Sandiganbayan—to enjoy a piece of their take on Spanish bread.

At P5 a piece, their version of this soft bread may be smaller than those of the other two bakeries, but the dough is tightly packed and the filling is thick.

Usually three pieces would make up for a filling snack. Get just one piece and you'd just likely end up craving for more. I had to wait for the next day to satisfy my cravings.

And queue early: owner Agnes Cruz said they usually run out of product as early as three in the afternoon, especially when they receive bulk orders.

"Masarap kasi," said regular customer Macleo Tayab. "Lasang-lasa yung filling pero hindi naman siya sobrang tamis." — BM, GMA News