Nicu Dalman, a self-taught baker from the southern Philippines, founded Panaderya Salvajē, a Filipino-inspired bakery known for its pop-ups in Jersey City. His journey from pandemic bread-making to mastering croissants at The Baker’s Grove has led to the opening of his first brick-and-mortar bakery this fall. Nicu spoke with the Guild about his passion for Filipino flavors, and what’s next for Panaderya Salvajē.    

Nicu you started with pop-ups, which were incredibly successful. How did you get started in baking?  

I originally ran a Mediterranean and Greek restaurant in Houston, but I always wanted to learn how to make bread. During the pandemic, I taught myself sourdough, and eventually, I started selling it. Later, I got into croissants—mostly because it was a challenge, and I wanted to master it. That led to me working at The Baker's Grove in New Jersey, where I really learned lamination.  

That’s awesome. How did Panaderya Salvaje come to be?  

 It also started during the pandemic. I began selling products to my sister’s co-workers, and that led to pop-ups. My first pop-up was a learning experience—I forgot basics like paper plates! But people were so supportive, and from there, things grew. Eventually, I outgrew my home kitchen setup, and that's when we decided to go for the brick-and-mortar.  

How has your Filipino background influenced your menu?  

My Filipino heritage plays a huge role in my menu. I focus on flavors from the southern Philippines, where I grew up, which are more Malay and coconut-forward. I use ingredients like ube (purple yam) and calamansi, but it’s been challenging to source authentic ingredients. As the bakery grows, I want to dive deeper into regional Filipino flavors and introduce people to things they may not have heard of before.  

The pop-up model is great, but I imagine you’re looking forward to the stability of having your own space.  

Definitely. With pop-ups, I'm limited in what I can do—especially with fresh bread. By the time I bake, cool, and transport it, it's not at its best. In our new space, I can really push myself to perfect what I’m making and offer things fresh out of the oven.  

Congratulations on the new bakery! Can you give us an update on how things are progressing with your new space?  

Thanks! It's been a rollercoaster of emotions, but we’re aiming to open in October. We’re in a historic building, so we’ve been waiting for the green light from the historical committee. Once we get approval, installing equipment should only take about a week, and then we’ll be good to go. 

Who has been a big influence or mentor for you in your baking journey?  

Matt at The Baker’s Grove (Guild member bakery) was a huge mentor. He trusted me with the croissant program even when I didn’t have a ton of experience. He gave me the confidence to take things to the next level. Another influence was Chef William Wright in Houston, who taught me the importance of simplicity—letting the ingredients shine.  

Where will the new bakery be located?  

We’re opening in downtown Jersey City. It’s a great location, and I feel like Jersey City has a growing food scene that sometimes gets overshadowed by New York. I’m excited to be a part of that.  

Any final thoughts on your experience with the Guild?  

The Guild is an amazing resource, and I’m excited to get more involved. I’m particularly looking forward to learning from other bakers and taking advantage of classes on entrepreneurship and lamination.  

Learn more about Nicu and Panaderya Salvajē on their Instagram.