Panaderya Toyo reopens in Makati with sourdough breads and a leaner menu

At Karrivin Plaza, Panaderya Toyo is serving bread the way many Manila buyers actually need it now: through a takeaway window, with no lingering full-service bakery setup to slow the line. The menu has been pared back to the breads that built its following, including potpot pandesal, leche pan, bicho in tsoko, saba and keso, savory kesong puti inipit, egg inipit, and coffee.

That tighter format matters because Panaderya Toyo is not a new name chasing a trend. It first opened in 2017 and helped shape Manila’s modern bread conversation before quietly closing during the pandemic. Its return to 2316 Chino Roces Ave., Pasong Tamo Extension, Makati City, puts the bakery back into the city’s artisan-bread map with a leaner model and a clearer point of view.

The star remains the potpot pandesal, a fist-sized roll coated with breadcrumbs and leavened with sourdough, with the faint tang that sets it apart from the softer neighborhood pandesal most Filipinos grew up with. Panaderya Toyo’s ordering page says all of its breads are sourdough based, which turns that one signature loaf into a bigger statement about the bakery’s whole program. Founded by Jordy Navarra and May Navarra of Toyo Eatery, and shaped early on with baker Richie Manapat, Panaderya Toyo has kept its identity rooted in naturally leavened, unbleached bread rather than commercial yeast.

That is why the comeback lands as more than nostalgia. Pan de sal has always been a Filipino breakfast staple, and older versions often relied on a sponge or starter dough, so Panaderya Toyo’s sourdough approach feels less like an imported artisan habit than a local technique pushed forward. The name potpot pandesal, drawn from the horn of the neighborhood bread cart, keeps that link to street-vended bread culture intact even as the bakery shifts to a more modern, takeaway-driven setup.

The reopening was treated like a bread event, not just a restart. The public opening began at 8:30 a.m., and the May 30 launch brought in Ijo Bakery, Rebel Bakehouse, Scratch, and By Sonja. That mix of names, plus the stripped-down menu and window service, says exactly where Panaderya Toyo wants to sit now: close to the city, close to the bread, and focused on the loaf that made people care in the first place.