World-Class Breads Producer Comes to the Philippines

Leogano Food Corporation (LFC) just officially launched in the country, but is already at the last stages of talks with the biggest hotels in the Philippines for its world-class offerings in taste and nutritional value.  It is building in the Philippines communities of healthy and picky eaters through breads. From ovens, flour and bakers, the company crafts no less than quality breads: crispy to the touch, fluffy-soft upon bite and hearty and guilt-free meal.

“We define what a delicious bread is by our customized process. Our stone-grinded flour is made in France, our ovens are hand-built and designed from Germany, our bakers are trained by a Taiwan-based master baker. That’s how we ensure quality control on our dough and baked goods,” Leogano CEO Nelson Ong says.

Taiwan-based Japanese Chef Tomohiro Nogami, who has also served breads fresh off the ovens of culinary haven of France in his 34 years of baking, personally demonstrated the art of basic bread making to Filipinos during its launch at Leogano’s commissary in Las Pinas.

“I carefully observe their hands and feel, toss their dough to tell if it was properly kneaded and rolled. One can also tell if the dough is ready for baking by simply feeling the temperature of the dough. Our breads are special because we don’t use additives or preservatives,” Nogami says with the help of an interpreter.

Staying true to the company’s conscious production, cardiologist and Leogano President Susana Ong certifies its flour as organic or chemical free for all its breads, including loaf, dinner rolls, Kaiser rolls, croissant, baguette, ciabatta and ensaymada.

“As a doctor, I’ve seen many patients getting ill from cancer, stroke and diabetes because of lifestyle habits like eating pesticide-laden foods. With my visit to France and the popularity of bread in Taiwan, I realized Filipinos can also eat handy, palatable and healthy breads. We are now consuming more Western foods, but that shouldn’t mean we must stop being healthy,” Dr. Susana says.

Leogano makes this easier for their customers in households, hotels and restaurants with their frozen dough and par-baked bread which is 90-percent cooked.

“We created these products because we want to make quality breads available to all Filipinos. This is the reason why we also focus on delivering goods instead of putting up shops where only people nearby will be reached,” Nelson says.

The company is also distributing freezers and ovens that its electrical engineer CEO helped build. Unlike commercial ovens, Chef Nogami says Leogano ovens- the artisans’ modern stone ovens keep its temperature even when opened.

 “To ensure freshness and distinct taste, we incorporate the dough recipe from Chef Nogami, teach techniques to Filipino bakers, allow customers to share in our baking experience with our frozen dough and par-baked bread. These are the combinations that put the soul into our food,” Nelson says.

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