Salazar Bakery is one of the landmark bakeries in Ongpin, Philippine's Chinatown, mostly remembered by children of the fifties and sixties. I have been quite curious about this place for a long time now, having awakened a curiosity of how my mother's childhood must have been. I imagine her passing here on her way to and from school, riding a calesa (horse-drawn carriage of the local kind) and smelling the freshly baked goods.

Having to rely mainly on stories and hearsay for so long, I decided that it is finally time to visit the infamous place and somehow get in touch with my roots. As pictures do say so much more than words, I took as much photos as I could and clicked away to the embarassment of my companions. Enjoy!

Prepare for eye candy as we roam around the store's contents of different flavored cakes in loaves and individual slices, plus other sweet breads and pastries.




Boxes of ooey, gooey white and brown sugar Tikoy.


Rows of mostly imported packaged goods like jellies, seeds and cookies.


Pre-packaged Ma-Chang (Sticky rice triangles enveloping tasty meat, beans and mushrooms) and dimsum for one's convenient lunch or dinner.


Their FAMOUS, flaky-shelled hopia with original mongo, black mongo, pork, ube and lotus cream fillings. They come in small and regular sizes.


I left Salazar's with tons of heavy arm-weights of food and a much lighter, slimmer wallet. Strangely enough, I still had that spring in my step and a wistful, goofy smile on my face.