PINAGONG: The Unforgettable Bread of Sariaya, Quezon

I’ve recently been traveling to Bicol, covering various festivals. During these journeys, whenever the bus stops over in Quezon, particularly in Sariaya, I always encounter a popular local bread, either sold by vendors or at restaurants. This bread, known as Pinagong, resembles the traditional monay in appearance, but once tasted, reveals a distinctively different flavor.

On my latest trip to Naga, we made a stopover in Sariaya. This was my trip going back from Naga to Manila. There, a vendor offered me Pinagong, exclaiming, “Masarap po ito. Dito po ‘to sa Sariaya. Nasa Sariaya na po kayo,” (This is delicious. It’s from Sariaya. You’re now in Sariaya.)

Initially, I hesitated to buy the bread. That day, I had a disappointing experience with a bus vendor in Bicol, where I purchased a pack of pili nuts, only to discover that they were merely lining the sides of the package with pili, while the rest was filled with sugary fillers. Disappointing.

However, when I stepped off the bus to use the restroom, I saw Pinagong lined up in a small eatery. I decided to buy a pack of four for P60, along with a cup of coffee.

Oh, what a combination! The Pinagong and coffee were heavenly, especially for a traveler who had been on the road for hours.

Pinagong, while similar in appearance to the popular monay, is distinctively different. Firstly, Pinagong is slightly crunchy on the outside and softer inside. It’s denser than typical bread and has a subtle sweetness that’s just right. It’s delicious, and I particularly enjoy it.

The best part about Pinagong is how filling it is. Just one Pinagong is enough to satisfy your hunger, making it an ideal snack for trips.

 

From Oven to Table: The Story of Pinagong

Pinagong is named so because it resembles a pagong, which means turtle in Tagalog. Indeed, it does look like a turtle, especially because, when baked, it usually has cuts on top.

Legend has it that Pinagong originated many years ago in Sariaya, when a baker accidentally overcooked some bread after falling asleep. To salvage it, he made cuts on the top. The popularity of Pinagong spread from Sariaya throughout Quezon and even reached Manila.

The slight sweetness of Pinagong comes from its milk content. Sometimes, people spread condensed milk on top of freshly baked Pinagong, enhancing its sweetness and flavor.

Personally, I’m a fan of Pinagong. I particularly love it paired with hot coffee. My fondness for it has led me to search for it in Cavite, hoping to find bakeries owned by people from Sariaya who might sell it. Pinagong is often compared to Putok, another type of dense bread, but I believe Pinagong stands out. It’s special.

I eagerly anticipate my next trip to Bicol, where I plan to buy lots of Pinagong in Quezon.

READ MORE: Maubanog Festival of Mauban, Quezon

 

How to Bake Pinagong

If you want to know how to bake Pinagong, here’s a short video to check out.

For more information, here’s a recipe and guide on how to bake Pinagong bread.