Panaderia de Molo is more than just a bakeshop. Its name is embedded in the history of Iloilo, making it a witness to some of the most important events in the Molo district. Dr. Kristine Sanson-Treñas, the fourth generation owner of Panaderia de Molo, tells the colorful story of this antediluvian bakeshop.
In the later part of the 19th century, five spinsters put up Panaderia de Molo whose sole heir was Dr. Treñas’ grandmother. “My great grandmothers might have started formulating things during their idle times in the afternoon,” Dr. Kristine reveals the conception of the bakeshop.
History would tell us that in the 1800’s, the masons would use egg whites to cement the bricks of the walls of the churches they were building. So as not to waste the rest of the egg, women would make cookies out of them. When women gave birth to that idea, Panaderia de Molo was also born. Although we cannot deny the fact that most of what we see in the panaderia has a lot of Spanish flavor to them (with the recipes having been handed down by Spaniards to the women during the Spanish colonization) we can still consider these creations as somehow Ilonggo originals since it was the Ilonggas who molded, baked and made them popular. For something whose popularity retains for more than a century, it must really be very special, for even songs sometimes fade away with time.
Panaderia de Molo has three branches in Iloilo City. The original bakeshop used to be in the Sanson’s ancestral house in Molo, Years ago, the family decided to move it to a street side area where it is more convenient for clients. The other two branches can be found in Jaro and Rizal St. fronting the University of Iloilo. Galletas is considered one of Panaderia de Molo’s best sellers. It has the kind of taste that makes you want more and more of it. Read more
Article and photos courtesy of
The News Today
Of course who doesn't know barquillos, called apas elsewhere (but is different from the thin apas of the Tagalog region), the long tubes of rolled wafer-thin biscuits of our childhood that have evolved into the present chocolate-marbled and -filled Stikkos? This barquillo was coconut-flavored, and it was delicious without cloyingly sweet. It ranks among my other barquillo favorites - the ube and pandan flavored ones from Biscocho Hauz, also in Iloilo City. 
The one I like best among the lot, besides the hojaldres and are akin to otap but are not as flaky and softer, are easily the biscocho prinsipe. I like Ilonggo biscocho (and not the Ilocano biscocho), but I love biscocho prinsipe. The qualification prinsipe (prince) is a deserving adjective - it is indeed a royal biscuit. It isn't even a biscocho, it is more like a slice of dried butter pound cake - crumbly, buttery sweet, finger-licking good. It needs nothing else. Read more ...
Yes, "Panaderia De Molo" has mainatained its quality through the years. Although its products has shifted to cater the C & D besides the A & B segment to better its market share Dr. Kristin Louis Gaona Trenas & her "ageless & beautiful" younger sister Dr. Georgina Anne "Chila" Gaona make it a point to leave PDM their legacy of excellence on how commercial baking should be!
where can i get some in quezon city.. i love so much and the last time i was in iloilo was the 70's... do u have an outlet or do u send by LBC or other couriers??
is it possible to ship here in the USA
Hi :Chilla.this is your oousin from Canada...How is your mom and dad? Plase email me at pa28yee@gmail.com.
Hi, naa jud si Nel Jason dri sa Singapore. hehehe.
Our family left Molo, in June 1968 for the polar Vortex State of Wisconsin, USA. My dad and mom are blessed to be able to visit the old country and city at least once a year since then and still do. Every time they come back they would bring back a balikbayan box full of assorted Panaderia De Molo goodies. We divvy it up and retreat to our respective homes to savor the taste of home baked cookies. We shared some with friends but ate most of it ourselves. Our half breed children have grown to like it too. It has maintained it delicious quality over the years and we are always looking forward to when my parents come back to eat some more.
So the Panaderia De Molo brand is strong here in Kenosha, Wisconsin USA. 50 miles north of Chicago, IL and 40 miles south of Milwaukee WI and on the shores of Lake Michigan.
I don’t know how should I give you thanks! I am totally stunned by your article. You saved my time. Thanks a million for sharing this article.
Admin, if not okay please remove!
Our facebook group “selfless” is spending this month spreading awareness on prostate cancer & research with a custom t-shirt design. Purchase proceeds will go to cancer.org, as listed on the shirt and shirt design.
www.teespring.com/prostate-cancer-research
Thanks