in the Philippines, bakers eventually switched to more affordable yet inferior flour, resulting in the softer, doughy texture of the pandesal. Pandesal flourished in the American colonial era in the early 1900s, when cheaper American wheat became readily available. It has since become a staple breakfast bread in the Philippines. Baking of pandesal in pugón has declined due to a nationwide ban on cutting mangrove trees for fuel, and bakers shifted to using gas-fired ovens. Gallery See also Pan de siosa Pan de monja (monáy) Pan de coco Marraqueta References Yeast breads Philippine breads Southeast Asian breads