1950's Pan Americana

This bakery along Wilson St. has one of the better pan de sal recipes in the market.  The bread is firm, not airy and yet has a soft texture, neutral in sweetness, with just the right amount of salt.  Their idea was to stick with the formulation common in the 1950s, when pan de sal was good for a heavy tummy during merienda time, and not the mini versions commonly sold today.  The size and the texture makes their bread ideal for savory sandwiches, and also good for jams and sweets too.  I hear that aside from the bakery, they also have restaurants in the Marikina area, although I haven't been there yet.  Pan de sal is sold at just around P5-6 apiece, which is why the place is well patronized.