Panaderia de Ciudad is a proud member of Real Bread Campaign UK.
Our bread does not involve the use of any processing aids, artificial additives (which includes most flour 'improvers', dough conditioners and preservatives), chemical leavening or, well, artificial anything. Our bread DONOT use E481 (sodium stearoyl-2-lactylate), E472e (mono- and diacetyl tartaric acid esters of mono- and diglycerides of fatty acids), E920 (l-cysteine), E282 (calcium propionate), E220 (potassium sorbate), E300 (ascorbic acid), E260 (acetic acid) soya flour, vegetable fat and dextrose that are commonly found in a commercial Bread.
From our simple 'no additives' starting point, we at Panaderia de Ciudad is finding and sharing ways to make bread better for us, better for our communities and better for the planet. To give you an example of how much work goes into our bread the coconut filling in the pan de coco and the purple yam in the Ube Pandesal or Ensaymada needs 8 hours of constant stirring, and the bread takes 8-12 hours to proof .
We offer healthy options such us gluten free, sugar free and naturally fortified Moringa Oliefera Bread. Moringa Oleifera tree is referred to as a miracle tree due to its rich source of certain macro and micro nutrients of great importance in human nutrition.
Our cakes are very light made with fresh fruit and NOT flavourings.
Instead of the traditional cake ingredient butter or paste (such as shortening), olive oil is used; but this is difficult to beat enough air into. Therefore, chiffon cakes, like angel cakes and other foam cakes, achieve a fluffy texture by having egg whites beaten until stiff and folded them into the cake batter before baking. The soft icing of our cake is made from gluten free butter, free range eggs and fresh fruits.
Our Salad Cake are guilt-free alternative to traditional cakes. These sinless cakes substitute cream "frosting" for that made out of tofu or cream cheese a "sponge" base for one of our gluten free bread while the rainbow hues that decorate the "icing" come from natural vegetable colouring from red beetroot.
Slice or dice fresh or cooked vegetables such as radish and carrots replace the layer sponge. It looks like a normal cake -- but it's made of only with veggies. You can have it for breakfast, lunch -- and it's very suitable for dinner with wine.
Each salad Cake tastes different, depending which vegetables we use -- but I would say it tastes like something you've never had before as it gives vegetable a modern hip and twist.
We are a family run Artisan Bread and Cakes home baker situated in dynamic city of Glasgow. We are proud of our traditional and modern Hispanic and Asian bread and cake baking using only healthy ingredients and local produce whenever possible.This is our story:
Firstly the name Panaderia de Ciudad is Spanish which means Bakery in the City. The name holds a sentimental value as it brings back memories of a carefree time in the Philippines where a delicious bread and cakes is bought at the Panaderia.
Panaderia de Ciudad was started by Myla Gapay and Rene Gapay Jr, the Owners and Bakers. The beginnings was a desire for healthy eating for a better life style, due to Myla being diagnosed with brain tumour in 2009 as well having 2 heart surgeries done in 2012.
The recipes we use took 5 years to be perfected, using various ingredients sourced locally while some needing to be imported from the Philippines. Panaderia de Ciudad became a business in 2017, it is the result of both Myla and Rene resigning and leaving their jobs to focus fully on this new and exciting venture. Despite being only a young business being having being established in 2017 we are proud to have loyal customers as well as regular shipping to various destinations all over UK and parts or Europe via DHL
Our goal is to make a Healthy Bread and Cakes using only organic natural ingredients, avoiding refine sugar or any toxic ingredients that are not suppose to be in your Bread and Cakes .We are passionate about it and want to share that passion with others.