Why Sourdough Belongs in Manila’s Food Culture

Bread has always held a special place in Manila’s food story — from the Spanish-era pan de sal to the ensaymada, to today’s neighborhood bakery favorites. Now, sourdough bread is finding its way into local tables, and for good reason: it fits naturally into the rhythm and flavor of Manila’s food culture.

A Taste of Patience

Unlike bread made with commercial yeast, sourdough bread is crafted with a natural starter. Here at Rise, we created from scratch our sourdough starter Marcus (named after Roman emperor Marcus Aurelius). It took me 3 months of feeding, refeeding, and utter frustration before Marcus became robust enough to bake bread with. To make sure Marcus stays healthy enough to yield the sourdough bread we now enjoy, we feed him fresh flour and water weekly.

After he is fed (3 times from 630am to 630am the next day), we wait three more hours until finally, there is enough carbon dioxide build up within the starter that signals its readiness to help bread rise. Once we add the starter to the dough (at around 9am), the notoriously long sourdough fermentation process begins. It ends at around 530am on bake day when we begin baking our loaves, for a total of 2 days to make a loaf of bread.

Shortcuts exist, but we prefer this ancient way of making bread. Fermentation develops that signature tangy flavor and chewy texture while keeping sourdough bread easier to digest. We eat this bread that we share with others because we believe it is good for our health, and that of the planet. In a city that rushes daily against traffic and time, precluding a more conscious way of living, sourdough offers something rare — a slower, more intentional way of eating, and living well.

Community and Sharing

Manila’s food culture thrives on generosity - our bayanihan spirit. Just as families share pancit during celebrations or help move out furniture for neighbors, sourdough starters are often passed from one baker to another. (Want some? Message us here.) It is bread that builds community — an idea that resonates deeply with Filipinos.

Adaptable to Local Flavors

Sourdough is also endlessly versatile. Here in the Philippines, it pairs beautifully with artisanal Filipino flavors like kesong puti, ube halaya, or savory dishes like adobo and longanisa. This adaptability mirrors the Filipino way of embracing influences while keeping food uniquely local.

More Than a Trend

Today’s discriminating diners are seeking healthier, more mindful food choices. Rich in natural prebiotics that a healthy gut needs, sourdough fits perfectly into this burgeoning slow food movement. Whether through a friend who bakes a la Taylor Swift, a bread delivery service in Manila or at local cafés, sourdough is no longer just a trend — it is here to stay.

The Rise of Sourdough in Manila

Sourdough belongs in Manila’s food culture because it embodies patience, sharing, and adaptability — the very qualities that define how Filipinos cook, eat, and connect. Each loaf tells a story of tradition and reinvention, making it more than bread: it is a taste of Manila itself.

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Try healthy sourdough bread today! Check out our full menu on riseartisanal.com. We deliver bread on Fridays.