What makes this pan de sal interesting is the "prefix" pre-war that got me very curious then when a batchoyan started offering them years ago, along side with another iconic bread - pan de sal ni Pa-a . As the name suggest thus pan de sal may have been the typical recipe decades ago before the war. But it may have just caught up commercially in the 70s. Good thing that there are still bakeries here in Iloilo that makes the original pan de sal and among them is the Los Filipinos Bakery along Iznart Street across the Iloilo Central market. Each costs PhP 1 and it is among the most compact pan de sals I've tried and perfect with soups like Lapaz batchoy. Bakeries in towns still make this kind of bread like this one in Santa Barbara, Iloilo which is bigger but still light yet compact. It is basically on the sweet side plus it has that signature "dusting" that makes it stand out. It is also perfect coffee or chocolate drinks....