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The precursor of the pandesal was pan de suelo ("floor bread"), a local Spanish-Filipino version of the French baguette baked directly on the floor of a wood-fired oven called a pugón. It was made with wheat flour and was harder and crustier than the pandesal. Since wheat is not natively produced in the Philippines, bakers eventually switched to an alternative flour, resulting in the softer, doughy texture of the pandesal.

Pan de siosa, also called pan de leche, is a Filipino pull-apart bread originating from the Visayas Islands of the Philippines. They characteristically have a very soft texture and are baked stuck together. They can be eaten plain with savory meat or soup dishes, or as a dessert brushed with a generous amount of butter and sprinkled with sugar and grated cheese (similar to the Filipino ensaymada).

A bite-sized twist on the Filipino classic, Pan de Sal, a classic Filipino bread roll that is typically eaten for breakfast. It is soft and airy and slightly buttery. Did you know the term "pan de sal" actually translates to "bread of salt" in Spanish? Despite its name, this beloved Filipino bread isn't salty but instead gets its name from the traditional way it used to be made—with a pinch of salt added to the dough.