Interview with Mr. Christian Lois Acosta, Sous chef Baker of The Peninsula Boutique
If you’re looking for artisanal bread crafted with care and tradition, The Peninsula Boutique in Makati stands out as one of the finest destinations in the Philippines.
Renowned for its elegant selection of pastries and breads, the boutique located within The Peninsula Manila, takes pride in combining classic European techniques with distinct Filipino flavors.
To learn more about its philosophy of quality and innovation, we spoke with Chef Christian Lois C. Acosta, Sous Chef and Baker at The Peninsula Boutique, who shared his journey and insights on the evolving bread culture in the country
The Peninsula Boutique’s Sous chef Baker Christian Lois C. Acosta/IMAGE from Philippine Primer
Could you tell us a bit about your background and career before joining The Peninsula?
I started my baking career in local hotels and bakeries here in the Philippines. I learned a lot from my mentors and worked hard to master both classic and modern breadmaking. When I joined The Peninsula Manila, it was a big step for me — here, we focus on quality and consistency every day, which I really enjoy.
IMAGE from Philippine Primer
How have you seen bread trends or preferences in the Philippines change in recent years?
Actually Filipinos still love their classic breads like pandesal and ensaymada, but now people are more curious. They want breads made with natural ingredients, less sugar, and particularly more flavor. Many also like trying sourdough breads or European-style breads.
What other type of European breads?
Like sour breads, sourdough, multi grain … actually more people nowadays prefer (a) more healthy kind of bread.
We’ve heard that The Peninsula has been leading a kind of “bread reform.” What makes your approach new or different?
We take our time with every bread. We use natural starters, good-quality flour, and slow fermentation to bring out flavor. It’s not about baking fast — it’s about baking with care. We also add a Filipino touch to some of our recipes.
IMAGE from Philippine Primer
What do you mean by adding Filipino touch?
We infuse Philippine flavors to European breads like we use coconuts, natural ingredients like in ensaymada we use queso de bola … and (we) incorporate European style with some kakanin (rice cake).
Do you mean that you incorporate Filipino ingredients or popular foods in the Philippines?
Yes, like Philippine ingredients (and) popular foods in the Philippines.
Are there any Filipino breads that you personally enjoy or find interesting?
My favorite is pandesal. It’s simple but because I like coffee. It’s best paired with coffee. And also ensaymada. Ensaymada can do a lot of varieties like ube, durian, (and) queso de bola.
What Filipino bread do you like baking?
Actually ensaymada because it’s so fluffy.
IMAGE from Philippine Primer
Are there any new breads or creations we can look forward to?
A: Yes. We’re working on breads that use local ingredients like tablea and native grains.
We’re making Danish incorporated with chocolate and tablea which is famous to us … and also the native grains. We want to combine Filipino flavors with traditional techniques to create something special.
Do you have any tips for keeping bread fresh and delicious even the next day?
A: To keep it moist, just put it in (a) paper bag (and) it will retain the moisture of the bread. Or if you want it to keep it longer, just freeze it then after thawing and reheating it will retain its crustiness and softness.
Could you give an example?
Like (for) crusty one just put it in (a) plastic wrap so that it will not harden. Here in the Philippines the weather is humid so that’s the struggle of our breads here, so in order to retain the moisture just seal it in the paper bag.
So if I freeze bread, how many minutes should I reheat it afterwards ?
Maybe for about five minutes (at) 200°c then just mist it with water so that it can retain the crust of the bread.
IMAGE from Philippine Primer
Could you share any reheating or serving ideas people can try at home?
For crusty bread, sprinkle a bit of water and warm it in the oven for a few minutes. For soft breads, just heat them a little in the microwave or toaster oven. You can also turn old bread into French toast or croutons.
What ingredients do you pay the most attention to when making bread?
Actually the main ingredients that I think that are most important are flour and yeast.
I also make sure the butter is high quality and also the milk that we use here must be high quality grade.
What type of yeast do you use, and why?
We use both commercial yeast and natural starter here in Peninsula. The natural starter gives more flavor, but commercial yeast helps with consistency. It depends on the kind of bread we’re making.
Is there one thing in breadmaking that you would never compromise on?
I think we cannot compromise time because good bread needs time to rise and rest. You can’t rush everything in the bread making process.
How would you describe a truly “good” or “delicious” bread?
For me, it smells good, has a nice crust, and feels light but full of flavor. You know it’s good the moment you break it open.
Is there anything you’d like to share with our readers, or a message you’d like to convey through your bread?
Bread brings people together. I hope that when people taste our breads at The Peninsula, they can feel the effort and love we put into making them. That’s what makes baking meaningful for me.
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