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The Early Years
Just a block from Molo Church lived the Jason y Hechanova spinster sisters—Marciana, Natividad, and Soledad. When the church’s construction began, large quantities of egg whites were used in making mortar and stucco, leaving an abundance of egg yolks as a byproduct. Having learned the art of baking from the Spaniards, the sisters creatively transformed the surplus yolks into cookies and pastries.
The sisters later passed their baking knowledge to their niece, Luisa Sanson, who formally established Panadería de Molo. After Luisa’s death in 1973, her descendants incorporated Panadería de Molo. Today, the bakery is managed by her grandchildren, who continue the family tradition.
Brief Background on the Trademark Owner
Hyacinth Sanson Larraga Catral, Luisa Sanson’s granddaughter, is the registered trademark owner of the brand.
The brand’s production is overseen by the family-owned Iloilo HLC Foods Corporation. Meanwhile, four official Panadería de Molo stores are operated by Tiendecitas de Iloilo Food Products, a sole proprietorship under Ms. Catral.
The Birth of the Mall Branches
In an interview, Ms. Catral shared that her mother had overseen the operations of the Molo branch for many years. From time to time, she assisted at the shop and became familiar with its daily operations. When her mother became ill, Ms. Catral stepped in to help continue the family legacy.
She explained that the business was not formally passed down to her; rather, she felt a sense of responsibility to preserve the heritage, as her mother had been managing the store.
As her mother’s health continued to decline, Ms. Catral assumed a larger role in managing and modernizing the business to ensure its continuity. She initially managed the Molo branch until she was eventually required to leave the premises due to ejectment. She retained the trademark and continued working with the master baker. Eventually, she secured a new location to continue production. This led to the birth of kiosk operations in malls, while also ensuring market visibility and adapting to market trends amid the growing competition from other heritage brands.
Debunking Concerns About the Original Recipe
Addressing questions about the bakery’s recipes, Ms. Catral stated that there is no formal cookbook, explaining that preparation methods largely depend on the skills and experience of the baker. Through her active involvement in the business, she learned and mastered the processes through hands-on experience.
She also noted that certain raw materials, such as the native eggs used in earlier years, differ from those widely available in the market. In addition, some equipment and processes were updated to comply with Food and Drug Administration (FDA) standard. She said she replicated what they had in Molo, except for the traditional oven. The production now uses a rotary oven for sustainability, as the continued use of the traditional method, which requires firewood, is subject to approval and proper permits from the Department of Environment and Natural Resources (DENR).
Despite these adjustments, she maintained that the recipes remain rooted in tradition.
An Appeal for Public Understanding and Respect
Ms. Catral emphasized the importance of consideration—for customers, differing preferences, and the broader community. She encouraged the public to make informed choices without resorting to personal criticism or harmful commentary. She also expressed gratitude to long-time supporters who have sustained the bakery through the years, acknowledging that their continued patronage keeps heritage businesses alive.
She appealed to both the media and the public to remain objective, verify information carefully, hear all sides, and approach discussions about family legacy with fairness. She added that both heritage businesses share the same roots, and while it is ultimately up to consumers to choose which branch they prefer, she hopes they will also give her mall branches a chance.
A Continuing Legacy in the Community
The century-old Panaderia de Molo in Iloilo City has long been a destination for pastry enthusiasts. Over the years, it has become part of Ilonggo culture, recognized for its bread and well-known pasalubong items. More than a simple bakeshop, its name is closely linked to the history of the Molo District and remains present in many significant moments of the community.
Both operations continue to provide livelihood for employees and their families, each carrying its own history and experience. Matters involving family heritage and trademark concerns are best addressed through appropriate legal processes and historical rights consideration, while public support may be expressed through informed consumer choice rather than negative sentiment or public backlash.