Surigao Travels

Pan de Pugon | The Famed Bread in Marihatag

In Marihatag, there’s a well-loved local bread called Pan de Pugon. It’s crafted in a small stall behind the town’s bus terminal along the national highway. Look for an old wooden structure with recycled metal sheets and a gentle wisp of grey smoke – that’s where this unique bakery is. They use a traditional oven fueled by coconut husks.

The bread that comes out of this rustic oven has a delightful contrast – a toasty brown exterior and a soft, chewy, white interior. It has a warm yeasty aroma and a subtly sweet taste without being too sugary. If you have a sweet tooth, they also make a variation – a bread shaped like hole-less doughnuts filled with Bukayo, sweetened young coconut meat strips.

Originally, the bread didn’t have an official name, but locals and tourists started calling it “Pan de Pugon.” Interestingly, even the second generation doesn’t use this name; they simply see it as “just bread with no name.”

When you’re in Marihatag, make sure to try this pastry. They usually bake it in the afternoon, from 1 pm to 4 pm. Keep in mind it’s a limited treat, so if you come late, be prepared for the possibility of it being sold out.

Breadmaking Legacy: Meet 'Ya Anul's Timeless Tradition

Ya Anul

Ya Anul

Meet 'Ya Anul, affectionately named, born as Arnulfa Lozada in 1933. She stands as the pioneer in crafting this bread, passing down the tradition to her son.

Lacreo Proprietor of Pan de Pugon


Currently managed by her son's wife and their children, the legacy of this breadmaking spans across generations.


Other Information


  • Plain – 4 pesos each
  • With Buko – 6 pesos each


  • Kausawagan 2, Poblacion, Marihatag, Surigao del Sur. At the back of Bus terminal.

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