3D Blender: Tradicional Panaderia or Bakery

Tool: 3D Blender. The theme was inspired the breads sold in Alfonso, Cavite circa 1990s.

FLOORPLAN

9/3/20264 min read

3D Tradicional Panaderia or Bakery

Concept

Back in the 90’s in Alfonso, Cavite, I was fond of eating bread. Around 4:30 AM, a magtitinapay or a bread delivery man rings his bell to inform people that he is arriving. Oftentimes a magtitinapay rides a bike and puts the box of hot breads at the back. Breads often sold in the morning in Alfonso, Cavite are pandesal or pan de almusal, bonete, a bread shaped like a bonette with semi toasted top and oily texture, pan de Americano, a bread shaped like a loaf and pan de raccoon, a more expensive starchy bread that shaped like a masculine abdomen with 8 divisions. And my favorite is pan de racion because of its starchy texture. Breads in the morning doesn’t have flavors that’s why we often put spread like Chiz Whiz, jams, peanut butter, mayonnaise or liver spread. We also paired it with scrambled eggs, sardines, sausages or soup.

Often times, if its weekend and the whole family is inside the house, we will have bread for snacks. They are baked around 2 PM because 3 PM is the merienda time for us Filipinos. Breads sold in Alfonso, Cavite are:

Pan de Coco - a bread stuffed with coconut inside
Kababayan - a yellow muffin shaped like the Katipuneoros or Guerilla hats. Kababayan means town folks.
Mamon - a sweet spongy bread shaped like a lanera or a containers used for leche plan and ube jams during fiestas.
Monay - a pillow like semi starchy bread with division at the middle.
Ensaymada - a rounded curled yellow bread with mantequilla and sugar on top
Spanish Bread - a bread roll with chewy texture stuffed with a buttery jam inside
Tasty - square American loaf
Pudding - made of re-baked old breads with chewy texture often times topped with raisins.

There are also crackers and biscuits like:

Camachile - a starchy and buttery cracker with finger-like shapes
Palipad Hangin - brown, sugary and thin rectangle crackers
Puto Seko - a white and chalky crackers that often sticks to throat due to its dry texture

The favorite of my father (RIP) was pan de coco and mine is Spanish bread. Since I’m the one who for some weird reason was always assigned to buy bread, I have the privilege to choose what I want. Even if it is hot at 3 PM we will eat bread and drink hot coffee.

When I went to Manila and stayed at Singalong, I was surprised that Manileños eat pandesal even at night. There was this big old house with a bakery on the first floor that was open for 24 hrs. By 9 PM, it will be flocked with customers eating bread, noodles and coffee.

Among the commercialized bakeries are Le Coeur de France that serves French breads, Pan de Manila and French Baker. In the early 2010’s Le Coeur de France closed. Pan de Manila came to popularity because of its cultural identity of romanticizing the classic Filipino baking process and its use of vintage Hispanic branding inspired by Vigan, Ilocos. French baker also serves pasta. As far as I can remember it has been there since the 2010s.

3D Modeling

That is how much I love bread and no wonder it inspired me to create a floor plan of panaderia or bakery. Since I have been watching Mexican vloggers in Michoacan, they feature traditional bakeries which caught my attention. I’m not sure if they call it pugon (oven made of clay or bricks) but the design is very similar here in the Philippines. To capture the vintage ambiance, I made a brick texturing which was bashed by some viewers on youtube. Two viewers defended that it’s fine.

The models that I created are:

Bread Rack with pandesal, pan de racion, bonete, Mamon, Spanish bread and kababayan
Table with dough, rolling pin, cheese and bowls
Rack of unbaked doughs
Sacks with burlap texture
Pugon or oven with firewood and iron paddle

Challenges

The challenges that I encountered are in terms of texturing and continuity to finish the floor plan.

The brick texture is still a challenge for me because I wasn’t able to emboss it. When it was applied in the pugon, there were no bricks on the sides but looked like stretches.

The file became heavy because there is lots of texturing especially for the bread. Pandesal and bonete have split colors while Mamon and Spanish Breads have rough texture.

The main challenge for me also is finding the momentum for me to finish the floorplan because I got client projects coming in between so my attention was focused on the client projects even during weekends. There were also changes in my workstation like removing the adjustable table and using this laptop arms. Now I am adjusting to my new environment,

But today I am very happy that I finished the model. Finally I was able to get the Hispanic vintage look and align my models to the Hispanic town that I envisioned. As to my value, I was able to persevere again and finish what I need to finish.