Event: More than 450 stalls of great finds at SIDCOR's Longest-running Sunday Market now at Eton Centris
Delicacies from the North to the South can also be enjoyed here as they have arranged the center of the market as dining area.
Gng.Bukid's Christopsomo's Christmas bread, Challah bread from Jewish tradition, Kapeng Miguelin.
November 7, 2010
Wednesday, December 1, 2010
Top 10 Places to Spot Stars
SPOT.ph did some sleuthing and uncovered the best places in the metro to go star-gazing, and we don’t mean the kind where you need to use a telescope. As much as they try to stay under the radar, celebrities can’t keep away from their favorite restaurants, salons, gyms, or clubs for long. Hence, here’s a list of hotspots known for their celebrity clientele... but don’t tell them we told you.
6. Weekend Bazaar: Salcedo Market
Jaime C. Velasquez Park, between Leviste and Tordesillas streets in Salcedo Village, Makati City. Open Saturdays from 7 a.m. to 2 p.m.
The lowdown: Arguably the most famous weekend market in the metro, Salcedo Market is a souk of sorts and has become a favorite among celebrity foodies, especially those that hail from the South.
The perks: Get your hands on hard-to-find items like Panaderya Gng. Bukid's freshly-baked Challah bread.
Celebrity Sightings: Lucy Torres once wrote about her craving for Challah bread in her Philippine Star column “I think it is a little drop of blessing in this big busy city, catching bread while it’s hot… So yes, God bless bread, and ladies like Gng. Bukid who bakes them with hand and heart late into the night... I have never met her yet, but I do love her bread.”
The only time to go: Saturday morning.
Spot.ph
November 17, 2010
6. Weekend Bazaar: Salcedo Market
Jaime C. Velasquez Park, between Leviste and Tordesillas streets in Salcedo Village, Makati City. Open Saturdays from 7 a.m. to 2 p.m.
The lowdown: Arguably the most famous weekend market in the metro, Salcedo Market is a souk of sorts and has become a favorite among celebrity foodies, especially those that hail from the South.
The perks: Get your hands on hard-to-find items like Panaderya Gng. Bukid's freshly-baked Challah bread.
Celebrity Sightings: Lucy Torres once wrote about her craving for Challah bread in her Philippine Star column “I think it is a little drop of blessing in this big busy city, catching bread while it’s hot… So yes, God bless bread, and ladies like Gng. Bukid who bakes them with hand and heart late into the night... I have never met her yet, but I do love her bread.”
The only time to go: Saturday morning.
Spot.ph
November 17, 2010
Monday, April 12, 2010
Market Manila comment
joey, Philippines says:
Agree with Fabian, this is a great stall at the market..their pan de sal is good too!
MM, challah makes the BEST French toast in my humble opinion :) I’ve had really old challah sitting in the freezer for eons and I tried some slices as French toast and they were amazing! In fact, every time I pass by that big loaf of challah in Gng. Bukid’s stall I keep thinking of buying it, letting it get old, slicing it up and placing the slices in the freezer so I can have great French toast any time I want :) Then you know those blueberries from Baguio they also sell at the market? The ones that aren’t too sweet? Well you can make them into syrup and serve them with the French toast…divine (I’ve done this)! Wow, I’ve rambled…
Feb 20, 2010 9:01 pm
Agree with Fabian, this is a great stall at the market..their pan de sal is good too!
MM, challah makes the BEST French toast in my humble opinion :) I’ve had really old challah sitting in the freezer for eons and I tried some slices as French toast and they were amazing! In fact, every time I pass by that big loaf of challah in Gng. Bukid’s stall I keep thinking of buying it, letting it get old, slicing it up and placing the slices in the freezer so I can have great French toast any time I want :) Then you know those blueberries from Baguio they also sell at the market? The ones that aren’t too sweet? Well you can make them into syrup and serve them with the French toast…divine (I’ve done this)! Wow, I’ve rambled…
Feb 20, 2010 9:01 pm
Market Manila comment
Fabian M, Philippines says:
HI MM,
I visit this stall every Saturday I happen to be in the market. It’s one of the better stalls there in my opinion. For a more healthful option, you can try their honey whole wheat or their multi-grain bread.
- Fabian
Feb 17, 2010 11:53 am
HI MM,
I visit this stall every Saturday I happen to be in the market. It’s one of the better stalls there in my opinion. For a more healthful option, you can try their honey whole wheat or their multi-grain bread.
- Fabian
Feb 17, 2010 11:53 am
Market Manila comment
star, Philippines says:
My bf and I are big fans of their very rum cake – they weren’t kidding when they said “very”. :)
Feb 16, 2010 11:31 pm
My bf and I are big fans of their very rum cake – they weren’t kidding when they said “very”. :)
Feb 16, 2010 11:31 pm
twitter.com/neildecapia
Surprisingly Good: Bought a bag of coffee from Gng. Bukid in Salcedo Market. Despite the heat I'm having me a pleasant cup.
March 19, 2010
March 19, 2010
www.juice.ph
Going deeper into the market, you will discover many more great finds. One of them is Ginang Bukid, a stall famous for its baked goodies such as their Challah Bread and Maja Blanca—both of which have received raves from food enthusiasts. Other Ginang Bukid must-tries are the Pandesitos (mini pandesal) and Honey Whole Wheat Bread that would go perfectly with a cup of kapeng barako.
Sunday Morning Market
March 18, 2010
Sunday Morning Market
March 18, 2010
Wednesday, February 24, 2010
MUST HAVES -- LOVE LUCY
sUNDAY LIFE
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Market Manila
16FEB2010
Yes, that’s a nice loaf of challa bread spotted and purchased at the Salcedo Saturday Market last Saturday. It’s made with NO butter traditionally, but rather relies on egg yolks for richness. I was trying to convince myself that challah would be a healthier alternative to other butter based options, such as this wonderful brioche loaf, but in the end, I only had one slice toasted and consumed with kalamansi marmalade before smacking myself back into diet reality. At any rate, I thought this was a good deal at PHP180 or just under $4 for the loaf. I suspect it would be terrific as french toast, and I might make the rest of it into a bread pudding (less rich than thisensaimada version) for guests in a day or so…
I purchased it from the unusually named Ginang Bukid table at the Salcedo Market, and they had other baked goods on offer as well. They apparently have a permanent store at the Mazda Compound in Makati, call 474-2600 or 0916-286-0900 or ginangbukid.blogspot.com for more details.
Appetite Magazine
 | Gng Bukid | for everyone |
| Category: | Restaurants |
| Cuisine: | Desserts |
| Location: | Mazda Makati Bldg., Sabio St. cor Pasong Tamo, San Lorenzo, Makati City. 815-4552 |
The Dec./Jan. issue of Appetite is out! I am featuring six great bakery cafes for you guys to chill out this Christmas season. Here is one of them, Gng Bukid!
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Mon. – Thu. 730am – 730pm, Fri – Sat, 6am – 12mn
The thing I find most impressive about this small neighborhood bakery/café is how they manage to do things with class. Like even if they served their coffee (P 15) in a paper cup, they treat it with respect by serving it with a sugar bowl, a milk jug and the stirring stick in its own tray!
There is usually an entrée of the day on offer here. Last I visited it was spaghetti and meatballs (P 120). It was simple, but it was done well. The serving was generous, the pasta was al dente and the meatballs were large and flavorful. I also gave it plus points for the chunky tomato sauce that was freshly made and not from a can.
Of all the cakes they have here, the one I recommend you try is the apple walnut cake (P 80/slice). It is dense with a strong cinnamon and apple flavor and has a delightful crunch of brown sugar and cinnamon crust on top. As good as it already is, my friend Aina says she would warm her slice first and add a dollop of crème fraise and butterscotch sauce!
I also like how they can be very creative here, such as how they served their cheesecake. They inserted a stick in it and covered it with chocolate! The result is the cheesecake pop (P 85)! I find that it had the right balance of tangy cheesecake and sweet chocolate. It should be perfect for a cocktail party!
They also have a Red Velvet Cake here (P 95/slice). It has a bright red color that is really due to cocoa powder and not from food coloring. In between each layer is a spread of butter cream and it is then cover with a glaze, chopped nuts and cake crumbs. Scrumptious!
-------------------------------------------------------------------
Mon. – Thu. 730am – 730pm, Fri – Sat, 6am – 12mn
The thing I find most impressive about this small neighborhood bakery/café is how they manage to do things with class. Like even if they served their coffee (P 15) in a paper cup, they treat it with respect by serving it with a sugar bowl, a milk jug and the stirring stick in its own tray!
There is usually an entrée of the day on offer here. Last I visited it was spaghetti and meatballs (P 120). It was simple, but it was done well. The serving was generous, the pasta was al dente and the meatballs were large and flavorful. I also gave it plus points for the chunky tomato sauce that was freshly made and not from a can.
Of all the cakes they have here, the one I recommend you try is the apple walnut cake (P 80/slice). It is dense with a strong cinnamon and apple flavor and has a delightful crunch of brown sugar and cinnamon crust on top. As good as it already is, my friend Aina says she would warm her slice first and add a dollop of crème fraise and butterscotch sauce!
I also like how they can be very creative here, such as how they served their cheesecake. They inserted a stick in it and covered it with chocolate! The result is the cheesecake pop (P 85)! I find that it had the right balance of tangy cheesecake and sweet chocolate. It should be perfect for a cocktail party!
They also have a Red Velvet Cake here (P 95/slice). It has a bright red color that is really due to cocoa powder and not from food coloring. In between each layer is a spread of butter cream and it is then cover with a glaze, chopped nuts and cake crumbs. Scrumptious!
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