This episode, we dive into the world of traditional Philippine bakeries - called "panaderia" - with authors Amy Uy and Jenny Orillos. Through the breads, biscuits, cakes and other treats found in panaderias across the Philippines, Amy and Jenny share with us a little bit of the history - and a whole lot of the culture - surrounding foods like pan de sal, ensaymada, biscocho and plain unfrosted chiffon.

We'll also hear about baking with sourdough in New York, making hundreds of ensaymadas during the lockdown, and how a classic panaderia treat makes its way to homes across the US.

You might want to find - or make - something fresh out of the oven soon!