Friday, July 21, 2017

Tinapay Natin Pinoy Bread Baking Competition is back for its second run this year

To continue celebrating the vibrant tradition of Filipino bread-making, the Tinapay Natin Pinoy Bread Baking Competition is back for its second run this year. With the support of Max's Corner Bakery and Pilmico, the competition vows to be bigger, better, and more inclusive. 

Over the years, Pinoy bread has become a reflection of our identity, and our people's history and affinity for food. Different bread variants, from the humble pan de sal to the merienda-favorite ensaimada, have become household staples and have played witnesses to countless family and community gatherings. 

Apart from enjoying the numerous kinds of bread that we have today, being familiar with our local bread culture's colorful history helps preserve its rich heritage. Understanding the stories behind each bread also heightens the sense of pride we have in local food. 


Calling Culinary Students and Passionate Home Bakers 


Tristan Aboitiz, Vice President and Chief Operating Officer of Pilmico, adds. "The entries that we received from last year's Tinapay Natin competition opened our eyes to the many colorful stories that go with each bread product, and this is a testament of how rich our local bread culture is. We hope that with this competition, we are able to encourage the public to keep the bread-making tradition alive, promote creativity & innovation among Filipino bakers, and of course, support the local bread industry just as much as we and Max's Comer Bakery do."" 

The contest once again invites student bakers all over the Philippines to create a beloved traditional bread, as well as to add their own twist to Pinoy favorites with their version of a modem bread. What makes this year's competition more exciting is that Tinapay Natin will be opened to all non-professional home bakers who want to share their own bread stories. 


Apart from the participants' technical skills, the individual stories of their bread entries will be an important component in selecting this year's winner. "We are a country who has had a long history of enjoying bread Even in Max's Corner Bakery and Max's Restaurant the first meal we offered was fried chicken with dinner rolls. It is our hope then that through this competition, our young ticiDants will be able to share the unique story of their bread creations. We want to know the inspiration, the struggles, and the hard work put into making it; shares Ariel P. Fermin, Chief Operating Officer of Max's Comer Bakery and Max's Restaurant. 


Cash prizes await participants with the most compelling bread stories and entries. This year's Tinapay Natin will be running from July to October 2017, with regional bake-offs happening in Baguio, Bacolod, and Davao. The winning bread will be awarded during the Grand Finals in Metro Manila in November, and will be made available through Max's Corner Bakery nationwide as a limited offering.


General Mechanics:

1. This competition is open to all Filipino citizens or legal residents of the Republic of the Philippines, ages 18 and above. 

2. Each team will be comprised of two members, who may represent a school; or braad baking hobbyists or enthusiasts, but not representing a commercial establishment. 


3. To join the TinapayNatin Pinoy Bread Baking Competition 2017, each team must submit their entry form and the bread stories for the following: 

  • A regional bread recipe representative of a local community/province/region 
  • A traditional bread recipe with a modern twist
4. Only 12 teams from each region will be chosen to Join the live regional elimination rounds which will be held on the following
  • September 30, 2017: Davao (Mindanao)
  • October 6, 2017: Bacolod (Visayas)
  • October 14, 2017: Baguio (Luzon)
5. The top two teams for each regional elimination round will be awarded gift certificates from Max's Restaurant. 

6. The six winning teams from the elimination rounds will advance to the Tinapay National Grand National Finals which will be held in November 16, 2017.

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