“Don’t forget to stop by Eurobake” is a refrain heard whenever someone is headed to Bulacan.
It is also heard from Bulakenyos, who can never get enough of its ensaymada Malolos and inipit de leche. It’s the quintessential Bulakenyo food spot. It’s where the province’s sweets, breads, and biscuits are offered in all their glory.
A Bulacan Baking Legacy That Began With Panaderia La Concepcion
These confections have been sold and sought in Malolos since the early 20th century, and Salome P. de Ramos, Eurobake’s ancestor, helped popularize them with her bakery, Panaderia La Concepcion. According to the book “Panaderia” by Amy Uy and Jenny Orillos, she took over the bakery, which had been producing ensaymada before the war, from her parents. It was located in the poblasyon, along the street leading to the church of the Immaculate Conception, after which the bakery was named.
“I still hear my lola’s voice whenever I bite into an inipit,” said Richard Ramos, Salome’s grandchild and current co-owner of Eurobake. Always aproned, she would only allow her two children to help with making dough, batter, and custard. After Salome died in 1978, Richard’s parents, Rene and Bessie, continued producing the heirloom products when they opened Eurobake in 1983.
The building, with its tiled roofs and gabled dormer windows, has an old-world charm; its walls are festooned during the Christmas season. (The bakeshop’s name was inspired by the quaint cafés in Europe that Rene and Bessie saw during their honeymoon.) There’s also a restaurant within serving Filipino fare.
Keeping Bulacan’s Heirloom Recipes Alive
Their three children took over Eurobake when they died in 2021. “Growing up, we weren’t told that we needed to continue running it,” Richard, who is now 53, says. “We are honored that we were given the wisdom to continue what they started.” Today, one can still get an ensaymada larger than a face; inipit with a thick, handmade filling; impeccably soft bowling bread; salty-sweet masa podrida; and have these with a mug of hot tsokolate in the restaurant. Rejoice, indeed, that these are still part of our slow afternoons and cold December mornings, of our routine days and celebrations, and of our tables and memories.
Eurobake Restaurant – Bakeshop, 369 MacArthur Highway, Sta. Cruz, Tabang, Guiguinto, Bulacan. Tel. (044) 794-0123, 0917-533-8250.
Frequently Asked Questions
Eurobake is best known for its ensaymada Malolos and inipit de leche, along with other traditional Bulacan breads, sweets, and biscuits.
Eurobake opened in 1983, but its baking traditions trace back to Panaderia La Concepcion, which was producing ensaymada in Malolos as early as the early 20th century.
Ensaymada Malolos is a soft, brioche-like pastry traditionally topped with butter, salted egg, and generous shavings of cheese. Eurobake’s version is known for its large size and pillowy texture.
Inipit is a traditional Bulacan pastry made with two light layers of sponge cake filled with a rich, creamy custard.
Eurobake Restaurant–Bakeshop is located at 369 MacArthur Highway, Sta. Cruz, Tabang, Guiguinto, Bulacan.
Aside from its famous ensaymada and inipit, Eurobake also offers bowling bread, masa podrida, kesong puti, and other local favorites.
