Glistening ube croissants stuffed with coffee-flavored pastry cream. Olive oil cake dolloped with a Swiss meringue and bright yellow calamansi curd.
Panaderya Salvaje began as a bakery with successful popups across northern New Jersey before moving to Jersey City full time. The project morphed into one of the state’s most popular storefront bakeries, selling out its small batches of Philippines-inspired treats daily.
Panaderya Salvaje officially opened its doors on Erie Street in Jersey City in August 2025. It’s the brainchild of Nicu Dalman, a self-taught baker from the southern Philippines, who operates this location alongside wife Mikee Uychiat.
“It took us a year to open, and we’re finally here,” Dalman says. “It has been one of the hardest but also the most rewarding things we’ve ever done. Seeing people love and appreciate our food makes every struggle worth it.” Dalman says he’s grateful for “friends, family, and community,” all of whom believed in this dream. “We still can’t believe this little dream is finally real.”
Dalman’s choice to plant roots in Jersey City was intentional, with the community’s growing food scene and emphasis on culturally diverse flavors, especially as other Filipino eateries have popped up in the area.
“[The] Jersey City community has been nothing short of extraordinary,” Dalman says. “We are still in awe with the amount of support and love everyone has been showing us. Truly feels like home.”
One of the best-known Filipino flavors in the United States is ube, a bright purple yam often used in desserts. Some describe the flavor as a cross between coconut and vanilla, while others compare it to a burnt caramel.
Panaderya Salvaje kicks Americanized Filipino desserts up a notch, offering items like Muscovado Sugar Lattes and Beef Kaldereta Pain Suisse on the menu.
“For savory, we recommend the dinakdakan pot pie,” Dalman says. “It’s house-made puff pastry filled with chopped grilled pigs head. Everything in it: snout, cheeks.” He describes it as “gelatinous, hearty, succulent with a hint of spicy.” The dish is topped with a soy-marinated egg and chili crisp.
The bakery is open Thursday–Sunday until noon—or until they sell out. Pastry selections are rotated bi-monthly, so don’t wait to get your hands on Salvaje’s treats. — Julia Dzurillay
Panaderya Salvaje
9 Erie St., Jersey City
instagram.com/panaderyasalvaje
