I don't mean to put the manila bread down, but I personally believe that bread from the province has more character and is made with love.
Take the first example. This is bread from the Guerrero family's bakery in Matalom, Southern Leyte, which is the counterpart of Manila's pan de sal. It's full to the core, without any airpockets and is very filling.
The next example is the Pan de Totoy from Siargao, Mindanao, which translates to Boobie Bread in English (go figure). It is a bit tough on the outside, but very soft inside and again, has but a few air pockets and is very filling. It is baked pugon style, using coconut wood (not mangrove wood, mind you).
The last and the closest to my heart is the Ilocos Biscocho. This bread originated and is made only in the town of Pasuquin, around 30 minutes from Laoag, and the store is but a stone's throw away from my ancestral home. It is soft allthroughout, tastes of star anis, and is great with coffee, any kind of jam, and more so (in my opinion) with spanish sardines.
Hmmm, don't you think they have more character coz they taste like the makers' hands?? Hahaha. Sorry, old joke, coz they used to slap pan de sal dough on bare backs to carry from one part of the bakery to another... 
