A Comparative Analysis Between Two Businesses

Natalie KiPhilia Chua

Andrew MahAmeer Farhan

Muhammad Naim Mohamad RidzwanENGLISH II (ELG 30605)

Lecturer: Ms. Cassandra Wijesuria

Ressusite

Table of Contents

» Introduction» History Of Bakery

» History of Artisan Baking» White Brick Oven» Tommy Le Baker» Comparisons» Appendices» Summary» Reference

» Business chosen: Artisanal Bakery

» 1950’s, bread came in different forms from the type that we eat today which were influenced by Chinese and Indian’s culture’s traditional baking methods.

Introduction

» The start of this industry came from small Indian bakeries that sold western-styled baked leavened bread.

» When the demand of bread increased, the production rate also escalated, thus enabling these vendors to sell their breads to coffee shops.

» The rise of demand in baked goods also led to vendor selling their goods on “tri-wheeled delivery trucks/bikes”.

» This has become a important cultural memory for many Malaysians nowadays, who fondly recall the sound of vendors bells as they drive through the streets, hoping to sell their goods

» Artisan baking literally translates to the ‘art of baking’, The term is used to describe a style of baking can be seen as more of a craftsman: trained to the highest skill in mixing, fermenting, shaping and baking a hand-crafted loaf of bread.

» An artisan baker has to understand the science behind the chemical compounds of the ingredients as well as their reactions.

» The growth of artisan bakeries in Malaysia has been around not long after the start of the countries’ bread-making industry.

History of Artisan Baking

» Many artisan bakeries in Malaysia have started from small families that specialize in this due to past family cultures of bread making .

» In addition to these local artisan bakeries, some are opened up by people from other countries.

» Combined with this, the identity of artisan bakeries in Malaysia have started to grow resulting in more people taking interest of the art of bread-making

Interviewee: Mr. MustaffaAge: 70Place of Birth: England

Occupation:» Owner and founder at White Brick Oven» Baker at White Brick Oven

Phone Number: 011-11062368

Address: Jalan Gajah 14, Kampung KubuGajah, 47000 Sungai Buloh, Selangor.

Opening Time: 3pm – 6pm

Opening day: Sundays

White Brick Oven

» influence by his grandmother» dislike local breads.

» Relatives and Friends start to like his bread.

“I read somewhere saying: “Do not think about money. Just do the best that you can, and the money will follow.””Mustaffar, personal communication, January 9 2015

» Slowly more and more people developed the same liking.

» People from all around the state in Malaysia came to their place and asked for his bread.

» Now become a part of an organization called Real Bread Campaign.

» Also began to teach people how to bake.

Products Prices (RM)

Teacakes - 2.50

Sourdough Loaf ( Bangsar) - 15.00

Scones • Raisins Scones

Package 1(1 dozen) Package 2(2 dozen) Package 3(5 dozen)

• Raisins Scones and Sourdough Bread• Raisins Scones And Organic Orange

And Fig Jam• Set A

A pot of tea for two two toasted scones with jam and

butter

- 2.50

- 40.00- 75.00- 170.00

- 48.00

- 58.00

- 13.00

• Special Order - 12.00-25.00

Product Pricing

Interviewee: Mr. Tommy Lee

Age: 40

Place Of Birth: Malaysia

Occupation:» Baker of Tommy Le Baker» Owner and Founder of Tommy Le Baker

Phone Number: 03-4043 2546

Address: Viva Residency, Jalan Ipoh, 3rd Mile Jalan Ipoh, Kuala Lumpur, Wilayah Persekutuan, Kuala Lumpur.

Opening Time: 8.00am - 6.00pm

Opening Day: Tuesday - Sunday

Tommy Le Baker

» Started in November 2010 but registered in October 2010.

» Began baking alone in his little shop.» Began focus on fermentation value of

bread.

“I do not plan. I never plan. I only decide”, T.Lee, personal communication, January 10, 2015.

Products Pricing(RM)

• Sandwich Smoked Salmon Baguette Rib Eye Steak Baguette Rib Eye Steak Sourdough Chicken Baguette Chicken Sourdough Egg Baguette Normand Egg Tuna Baguette Bran Tuna Cheese Baguette Cheese Sourdough

- 15.80- 10.00- 19.80- 10.00- 16.80- 10.00- 16.00- 10.00- 15.00- 10.00- 18.00

Product Pricing

Products Pricing(RM)

• Delicatessen Chicken and Spinach

Quiche Smoked Salmon Quiche

- 10.00- 18.00

• Viennoiserie (Things Of Vienna)

Croissant Walnut Danish Kouign-Amann (Breton

Cake)

- 3.80- 6.80- 8.00

Products Pricing(RM)

• Pastry Walnut Tart Banana Almond Tart Lemon Tart Apple Compate Tart

- 6.80- 6.80- 7.00- 11.50

• Gateaux de voyageur (Cake the Traveler)

Whole Wheat Banana Leaf

Financier

- 10.00- 5.00

Product Pricing(RM)

• Daily Bread Baguette Pain Brie Pain Au Son Normand Sandwich Loaf Bran Sandwich Loaf

- 2.80- 8.60- 4.80- 5.60- 4.50

• Sourdough Country Sourdough Farmer Sourdough Sourdough Baguette Mix Fruits And Nuts

Sourdough

- 16.00- 8.00- 3.80- 10.00

White Brick Oven Compare Tommy Le Baker

Rural Area: Kampung Kubu

GajahLocation City: Jalan Ipoh

Tommy le Baker Competitors None

None Branches None

Order Sales Method Commercialized

Organic Flour Product Development

Fermentation Process

Overseas Equipment Malaysia

Wholesalers Supplies Sourced around the bakery

Business Strategy

Both businesses are compared based on location, products and business methodology.» Both location are different in terms of

state and part of town.» Products both are almost similar but

some aspect are strictly different.» Business methodology between these

bakery vary with each other.

Summary

References(In APA Citation format)

» History of Baking Industry in Malaysia - Industrial Baking. (n.d.). Retrieved January 11, 2015, from https://sites.google.com/site/breadmakingguide/history-of-bakingindustry-in-malaysia

» Artisan bread. (n.d.). Retrieved January 11, 2015, from http://www.artisanbakers.com/about_bread.html

» Marchant, J., & Reuben, B. (2008). Bread: A slice of history. Stroud: History.» Katz, S. (2003). Encyclopedia of food and culture. New York: Scribner.» Pellegrini, M. (2012). The art of baking bread: What you need to know to make great

bread. New York: Skyhorse Pub.» Hertzberg, J., & Ois, Z. (2007). Artisan bread in five minutes a day: The discovery that

revolutionizes home baking. New York: St. Martin's Press.» White Brick Oven - Artisan Bakery. (n.d.). Retrieved January 11, 2015, from

http://www.whitebrickoven.com/index.html» Welcome to my bakery. (n.d.). Retrieved January 11, 2015, from

http://www.tommylebaker.com/Tommy_Le_Baker/About_Tommy.html» About Tommy Le's Baker [Personal interview]. (n.d.).» White Brick Oven [Personal interview]. (n.d.).