From Colombia with Love: The Secret of The Real Pan de bono
At Experto Panadero, we’ve spent over 60 years perfecting the craft of Colombian baking. Behind our signature recipes are Francisco Enoc Ocampo, a lifetime baker, and his son Germán Ocampo, a food engineer from the University of Antioquia. Together, they’ve turned traditional recipes into world-class formulations — and Pandebono Premium is one of our finest.
So, what makes a truly great pandebono?
1. It starts with the starch — and not just any starch
The secret ingredient in any pandebono is cassava starch (or yuca starch, as we call it back home). But not all starch is made equal.
For a premium result, you’ll want:
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A starch that’s fermented and acidified in a controlled way
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Minimal impurities
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A strong, reliable expansion power during baking
This gives that beautiful crispy outside and soft, cheesy inside we all love.
2. The cheese matters. Big time.
You can’t fake flavour. The right cheese combo gives your pandebono that signature chewy, salty, slightly tangy goodness.
Our tip:
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Cheese lover? choose the tastiest one for your formula.
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Balance the salt and moisture content
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Avoid overly dry or processed cheeses — they ruin the magic
Get the cheese right, and half the job’s done.
3. Watch your oven — and your weather
Baking pandebono is like surfing: you’ve got to read the wave.
The oven temp and bake time need to be spot on, but so does the ambient climate.
In warmer or more humid regions (like Brisbane or Darwin), the dough may proof faster or bake unevenly. In cooler spots like Hobart, you’ll need to tweak your timing.
Always test small batches first, and adjust based on your local weather and oven behaviour. That’s the pro move.
4. Our formulations = Colombian expertise in every bite
We don’t just guess the recipe. At Experto Panadero, every gram and every step is backed by decades of experience, scientific research and the tradition of Colombian baking.
So if you’re baking pandebono in Sydney, Melbourne or out in the bush — know that with the right starch, the best cheese, and a keen eye on your bake, you’ll be serving up a little slice of Colombia that everyone will love.
Give it a go. And if you need the full formula or guidance, you know where to find us.
Baked with knowledge. Shared with heart.
— Pachito & Germán from expertopanadero.com.co