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Loaf follow this tradition. The Japanese
are also experts in baking sweet breads
that combine elements of Western bread
with sweet Asian delights. An example of
this is our red bean bun.
So areTheLoaf’smaster bakers em-
ployed for attitude and trained for skills
?
Yes, verymuch so. We at The Loaf take the
approach that skills can be acquired and
that the staff can be trained. However, the
baker or prospective baker should have the
mindset and the personality for mastering
the craft. Attitude is very important. We
seek out those who share our passion for
perfection and refinement.
Howmanyoutlets are therenow?
We currently have two premiumoutlets in
Langkawi and another 13 inKuala Lumpur
and the Klang Valley.
What are the futureplans forTheLoaf?
We continually refine the brand so con-
solidation, refinement and enhancement
are qualities that will always be important.
Maintaining quality is paramount. We
have been approached to open franchise
stores both here and throughout the region
andwewill be doing this in the near future
once we have put in place quality control
and brand development procedures.
Within five years we anticipate that there
will be stores in leading Asian cities and
passion and joy. It’s said that it takes ten
years to master all there is to know about
making fine breads and pastries and to do
this, our bakers need to have the passion
and skill to make the finest products
possible. The joy comes from ensuring
the customer is happy and satisfied every
time they visit.
The premium breads and pastries at
The Loaf are made daily using traditional
Japanese baking techniques. These hand-
crafted artisan products use only the finest
quality, natural and chemical-free ingredi-
ents in their preparation. In line with the
company’s philosophy, all its products are
made from the finest imported and local
ingredients.
The breads and pastries are available
for dine-in or take-away. The Loaf also
offers a full range of à la carte breakfast,
lunch, and dinner menus for those who
appreciate a dining experience in a relaxed
ambience.
holiday destinations such as Bangkok,
Singapore, Jakarta, Phuket and Bali. We
take a longer perspective for our plan to
eventually open in Japan, Hong Kong,
Europe and the United States.
What are the challenges ahead?
Quality control is something we have to
continually monitor to ensure that our
premium items are consistently good. We
need to keep improving, to develop new
ideas and to create new experiences for
our valued customers.
Howrealistic is it for aMalaysian food
concept toexpandglobally?
There is nothing to stop us fromexpanding
globally. I think when you establish a
brand you must have a long-term vision.
You must have a goal and our goal is to
offer the best we can to our customers in
surroundings that they are happy to be in.
We need to listen to what our customers
are saying, we need to identify what they
like and what they don’t and then go
about baking these items to the best of
our ability. We also need to do this one
step at a time and when the foundations
are in place and the time is right, we will
expand. We also need to identify the
appropriate business partners because
business success is mostly about passion
and without that, it is difficult to live and
breathe the brand.
The premium
breads and
pastries atThe
Loaf aremade daily
using traditional
Japanese baking
techniques.”
How is Japanesebreaddifferent to
Western styles?
Bread is something that is relatively new
to Japanese culture as it is with all Asian
cultures. Master bakers from Japan have
learned from Western artisans and then
further refined these products for Asian
palates. Enhancing to perfection is very
typical of the Japanese culture. Japanese
chefs are meticulous in their attention to
detail. Many have travelled to France to
learn the art of bread making and then
return to Japan to improve upon what
they have learned.
How is this reflected in theproducts sold
atTheLoaf?
While most Western breads are hard,
Asian breads tend to be soft. The Japanese
have mastered soft breads and we at The