I don't have a favorite because I just love them all! There's ensaymada with all it's rich buttery goodness topped with more butter (margarine) queso de bolla shavings and sugar.
Best eaten with some coffee or hot chocolate the kind made with tablea, the real kind of chocolate beaten with milk.
Then there's pan de sal which is the go to bread for any meal, whether it be breakfast to go with my coffee and tocino, lunch for my sandwich, merienda with my butter and cheese or dinner as a roll.
Pan de coco is just as it sounds.
It's bread with some coconut in it and sometimes, on it.
It's a delicious soft sweat bread with coconut and sugar in the middle.
It's really quite good on it's own.
Like the ube bread, it makes a great dessert or coffee partner for breakfast.
Filipino bread is sweet kinda like Hawaiian bread.
Monay is probably the family favorite.
It's sweet like the Hawaiian bread but more dense and not flakey.
It's even great after a few days as it gets stale (don't cringe, it's good).
It gets more dense and hard as it gets older (few days) but still tastes wonderful.
Some bakers put anise in their monay and I'm not as fond of that version as I am with the plain old monay.
The Filipino bakery that I go to always has a line.
They're open at 6am and they don't close until late in the evening.
The cashiers tell me they are always busy and you can tell how busy they get by the shelves of bread.
I go at various times of the day and it seems as though the bread on the shelves are always warm.
To have warm bread on the shelves, you've got to be constantly turning inventory.
The people file in and out all day long.
Just like me, they know what they're looking for and leave with a few other bags of things they really weren't planning on buying, but it looked too good and yummy to pass up.