©2019 by Leogano.

Km 16, RSTI Compound, Pamplona 1,
Alabang-Zapote Road, Las Pinas City 1740

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Our Baked Products

Whole Wheat Loaf 

Backed up with a history of whole grain consumption for at least ten thousand years ago, this delightfully nutty, moist, and faintly sweet loaf is made from flour of entirely milled whole grain and is packed with high protein.

Multigrain Loaf

With full of flavor, fluffy texture and topped with some whole grain goodnes, the multigrain loaf has been named "Best of both worlds" bread. It is often considered in making sandwiches, especially with sliced roast beef or chicken and best paired with a wonderful combination of melted and gooey cheese.

Red Bean Loaf

Also known as azuki or adzuki, red bean has gained popularity due to its versatility to go along with sweets, serve as filling on breads or be mixed with the dough to make the loaf which can be enjoyed even without spread.

White Toast

This square-shaped slices comes with a delicious taste and fluffy texture that brings goodness of a bread. It is one of the timeless favorites and can also be a comfort food that cheers you up when serve.

Danish

A multilayered, laminated sweet pastry in the viennoiserie tradition, Danish pastry or just Danish concept was brought to Denmark by Austrian bakers and has since developed into a Danish specialty, Like other viennoiserie pastries, such as croissant, it is a variant of puff pastry made of laminated yeast-leavened dough that creates a layered texture.

Ube Loaf 

A popular Asian ingredient, Ube or Purple Yam is no wonder integrated to bread and has such a fan following among bakers. Aside from giving natural color to breads. it is also loaded with vitamins and minerals such as A, C and Potassium.

Dinner Rolls

Often baked in a round shape and served as meal accompaniment, these warm breads are made to perfection with its sweet aroma and buttery taste. Soft and fluffy dinner rolls with a golden crisp crust will surely excite our taste buds.

Raisin Loaf

Advertised as "The Bread of Iron" in 1920s, raisin bread or loaf is an excellent breakfast and tea bread best when warmed up or toasted. The most popular variation is the addition of cinnamon which complements the fruity flavor of the raisins.