Magnolia Bakery's Sweet Success

JANUARY 11, 2011

 Steve Abrams is CEO and majority owner of Magnolia Bakery, which has four New York locations, as well as stores in Los Angeles and Dubai.

Steve Abrams has worn a lot of hats in his career -- restaurateur, bar owner, high-end residential builder. In his latest foray, the 53-year-old entrepreneur is the CEO and majority owner of Magnolia Bakery, a New York City bake shop chain that has its competitors salivating with envy. But when it comes to frosting a cupcake or squeezing a pastry bag, he is the first to admit he’s all thumbs.

Steve Abrams, CEO and majority owner of Magnolia Bakery.

Photo Courtesy of the Magnolia Bakery

"I didn't go to school for this," says Abrams, a Queens-born college dropout and self-described "big picture guy" who delegates the day-to-day operations to his seasoned management team. His full-service bakeries serve up an array of handcrafted cakes, pies, pudding, brownies, cookies and mini cheesecakes -- all prepared in small batches daily. While Abrams may not know much about baking, he sure knows how to run a bakery.

After investing $1 million of his own money in 2006 to buy Magnolia -- the 620-square-foot Bleecker Street store that TV show Sex and the City made famous -- today revenues top $23 million from six locations. There are now four New York stores, as well as bakeries in Los Angeles and Dubai. Abrams is also eyeing expansion in cities like Boston and Chicago and suburban locations in New Jersey and Long Island, N.Y.

But unlike owners of fast-growing national bakery chains, Abrams hasn't built his cupcake emporium through franchising, licensing or an infusion of capital from institutional investors. Magnolia is majority owned by Abrams and his wife, Tyra, and their daughter, Olivia, 11, and every store except for the one in Dubai is owned by the company. His expansion plans are modest -- three new stores a year -- and will be funded by an unnamed wealthy private investor and City National Bank.

"I have no pressure to do anything in a foolish way or too fast," says Abrams, who likes to race Porsches and play the drums. "That being said, you have to grow. You can stay very small regionally, and the intellectual exercise disappears."

Under the leadership of President and Chief Baking Officer Bobbie Lloyd, the company trains its staff to frost cupcakes the Magnolia Way, continues to refine founder Allysa Torey's original recipes (check out The Complete Magnolia Bakery Cookbook), and emails personal apologies to the rare customer who has a bad experience with its counter staff.

"We could easily say, one percent of our customers had a bad experience, that's life, let's move on," Abrams says. "But I don't think that's the way we want to run our business or our life."

In an interview, Abrams served up his vision of the company's future. Edited excerpts follow.

Entrepreneur: Did you have an expansion strategy in mind when you bought the original store in 2006?

Abrams: We had expansion plans, but wanted to stay true to our roots as the corner bakery. That's why all our stores in the United States are company owned. No franchising. No partnerships. No license deals. It can't be done by a franchisee. It's too complicated.

Entrepreneur: What's so complicated about baking cupcakes?

Abrams: The baking isn't complicated. Baking correctly and putting a product out that is correct is complicated, especially at the volumes we do. I could have easily turned [Magnolia] into a hub-and-spoke model, but I would have to dumb down the product and the quality, shorten the menu, and I would not be able to do the amount of specials and the different fun things we do.

Entrepreneur: What about competitors? It seems like everybody is getting into the cupcake business.

Abrams: Baking is a multi-billion-dollar business. No one is the big dog. Maybe Entenmann's or Pillsbury is, but not us. The market is so large that we are not competing for customers per say. People seek us out. I'm certainly not crafting my strategy around what anyone else is doing.

Entrepreneur: What's your exit strategy?

Abrams: I'm 53 years old. Ultimately, I have an end game of cashing out [through a sale to a strategic buyer] but there are many ways to get there. At the end of the day, we sell baked goods. It's not rocket science. If we're not laughing, we're not doing our jobs right.

The Pocket Bakery: 'Baking transformed the life of my son'

The Pocket Bakery: 'Baking transformed the life of my son'
When Rose Prince suggested baking and selling bread to earn a little spending money, her children’s response was lukewarm. Three years later the Pocket Bakery is not only bringing in the dough, but has also proved the making of her troubled teenager



The bakery was only about children earning a bit of pocket money, so we called it the Pocket Bakery. That was three years ago, and the bakery has grown from two children selling a few loaves from our kitchen door in south London to a blossoming business with a place on the shelves of the city’s oldest and most famous food hall. Yet this is not just a success story, it is also about how the bakery unexpectedly transformed the life of one child, turning it around from disappointment to triumph.
The bakery became a place of apprenticeship for my son, Jack. This element was unexpected, because the beginnings of the bakery were so minuscule. We first talked about it in the summer of 2010. It came out of one of those conversations about money, not without its heated moments. With Jack then aged 14 and his sister, Lara, 11, my husband Dominic and I were only at the beginning of the era of being a familial cash machine. Attempts to make pocket money a reward for help in the house always failed, no matter how many duty rotas I stuck to the fridge door. As it was, my heart was not really in paying the children to do things I thought they should do unasked. The more I thought about them using a skill to make a little cash, the more sense it made. ‘Why not bake bread to sell to the neighbours?’ I said. ‘We don’t know how to make bread,’ they said. In truth, neither did I – at least, not the kind of traditional sourdough breads I thought would be marketable. The only thing I had going for the plan was a large gas oven in my kitchen, built for catering, that could take five loaves at a time.

Lovingly made: items from the Pocket Bakery (LAURA HYND)
Deciding the children’s response to the idea was not exactly a ‘no’, I held on to the thought that we would do it one day. It was six months before we made a single loaf and it happened because I met the person we like to call the ‘father of the bakery’, Giuseppe Mascoli. Giuseppe not only gave us the first vital bread-making lesson, he gave us a very special ingredient, the ‘mother’, or sourdough starter, that would leaven the bread.


I explained to the children that to make delicious, great-textured, long-lasting bread you do not use fast-action yeast but instead add a small amount of previously fermented dough, called the ‘mother’ or sourdough starter, to the mix. You must refresh or feed the mother with more flour and water regularly, to keep it alive and active so it will leaven the bread and give it a good flavour. Seeing their horrified faces picturing hours of graft, I hastily added that for the vast majority of that time the baker need do nothing at all – the dough is left alone to prove, or ferment.
Giuseppe had in his possession a sourdough mother, known to have been ‘alive’ and in use since 1790, which his bakers use in the commercial bakery he co-runs, and in Franco Manca, his chain of pizzerias, where it is used to leaven the pizza dough. Giuseppe was born in Positano on the Amalfi Coast, near Naples. It was on the island of Ischia in the Bay of Naples that Giuseppe’s sourdough starter originated. It may be even older. ‘The bakery in Ischia has it on record that it has been in use since 1790, but the bakers say there is no reason why it cannot date back to Roman times,’ he said. When I told Giuseppe that we wanted to start a bakery in our home, he offered to show us how to make sourdough bread. We set a date, Friday November 16 2010.
We chose to make bread on Fridays, starting after both children returned from school and leaving it to prove overnight so it was ready to be baked and then to sell on Saturday morning. As the day approached, on Giuseppe’s instructions, I bought a few basic pieces of equipment. ‘Don’t buy professional stuff, just improvise – as you know, they might not keep at it.’ I fully expected them both to give up after a short time myself, but I did not imagine that they would not turn up at all.

Rose and her son Jack at work (LAURA HYND)
At 3pm Giuseppe was at the door. In his hand was a plastic container, holding a few hundred grams of the mother. I had ordered an 8kg bag of strong white flour from Cann Water Mill in north Dorset. Stoate’s flour is milled in this historic place and we believe it to be the finest you can buy for the purpose. By the time we were ready to make the dough, the children had returned from school. Both made their excuses, saying they had urgent things they needed to do with friends. They exchanged a look that said, ‘My God, she was actually serious!’ and disappeared. Giuseppe taught me the basics of mixing a sourdough that evening. By 10pm I had 10 pieces of dough, each wrapped in a couche cloth (floured cloth), ready to prove overnight.
The next morning the children both stayed in their beds while I went down to bake. I burnt at least half of the bread that morning. The one piece of equipment I did not buy, and which is essential for baking breads made with wet-textured dough, is a baking stone. The bread is baked directly on it instead of a baking sheet and the stone keeps the base crust crisp without letting it burn.
A first lesson learnt the hard way, yet I sold seven loaves to friends I had invited to our kitchen bakery, and later waved my earnings, a £20 note, at the children. There was a spark of interest, and the following week both printed out 100 flyers, giving our address and illustrated with a little pocketful-of-bread logo, which we are still using today. They walked around the neighbourhood, pushing them through letterboxes.
Both helped to make the bread on the second Friday, mixing several kilos of dough in a large plastic box you would normally buy as a mothproof store-box for woollens, and then kneaded it on the kitchen table. Giuseppe brought us four untreated quarry tiles to use as baking stones, and when the bread came out of the oven the next morning it looked, well, rather professional.
That feeling when you open up shop for the first time and the very first customer comes through the door – a stranger – is very special. The surprise for us was not just the satisfaction in selling a loaf of the bread, but the short conversation that took place with a neighbour we had never before met. It is a sad fact that we had lived in our home for 15 years and yet knew hardly anyone in our street except those living immediately next door.

'When we were ready to make the dough the children exchanged a look that said, 'My God, she was actually serious!’ and disappeared' (LAURA HYND)
That second Saturday morning, aside from having been a successful day’s trading (the children took £45), was the moment we unearthed a community of wonderful people. I realise now that it took a little courage on the part of our customers to ring the bell of someone’s home. When you enter a shop you keep your anonymity, but buying bread from someone’s kitchen means even a small chat is inescapable. Names were exchanged as Dominic collected email addresses for a weekly mailing – he had the good idea that our customers could pre-order as it would give us some idea of how much to make each week.
Running their own small business did more than make our children richer in cash terms. They took pride in earning their own, and it gave them more freedom and the ability to choose to do things they dreamt about. Lara saved enough to pay half of the cost towards a school sports trip to South Africa that we would never have been able to pay for in full.
By the summer of 2012, a year and a half after opening, the Pocket Bakery had another job to do, and I write about this because Jack is now 18 and is happy for me to do so. We also believe he is an inspiration to other children like him who for some reason feel they do not fit the orthodox path of childhood.
He is exceptionally bright and talented but, as many children find, he could not cope with the pressures and disciplines of the first secondary school he attended and began to get into trouble. When the school asked him to leave aged 13 it was a great shock, and his confidence was shattered. While the next two schools he attended were more understanding, he was by this time uninspired.
A period of home education was not a success and by September 2011 it was obvious that to continue would make a troubled boy worse. We decided that schooling had to end, or at least go on hold, and Jack found himself in the altogether more daunting adult world.
He had very little money and no qualifications, but he did have his little bakery business. It did not do everything to restore his self-esteem, and being open once a week was not enough to keep Jack busy. In his own words he describes that time.
‘I had little to do apart from roam the streets of south London, and my parents were at their wits’ end. I was continuously drifting and my behaviour was becoming more and more reckless. It was a period in my life when I felt really down. I was not at school – but I was at least baking.’

Rose in her kitchen (LAURA HYND)
An encounter with another bakery changed every­thing for Jack. ‘The turning point for me came in May 2012 when I went with my mum to give a breadmaking demonstration at Daylesford, the organic farm shop in Gloucestershire owned by Carole Bamford. After the demonstration Carole asked me if I would like a full-time job in her wholesale bakery. That was a truly monumental breakthrough. I packed my cases and went to live and work at Daylesford under the watchful eye of Eric Duhamel, the chief baker.
‘I had my own room in a lovely farmhouse, made some great friends and earned some really good money. Also my grandmother lived nearby and used to come and visit. I learnt so much at Daylesford that I was determined to pursue a career as a baking entrepreneur. I got a renewed sense of values, particularly for money. Baking was a constant in my life, whereas school had not been.’
The period of training with Eric Duhamel honed Jack’s skills to a new level that he was able to bring back to the Pocket Bakery when he returned in September 2012.
Now that the Pocket Bakery is due to expand, Jack’s struggles and the way in which he has overcome some of them (‘I am not there yet,’ he will say), made us resolve to offer apprenticeships to other young people. The artisan bread industry is still small, and there is room for everyone.

'The Doodle Bar has been a much greater test for the Pocket Bakery' (LAURA HYND)
In May 2012 we decided to move the Pocket Bakery down to the Doodle Bar, tucked away on the edge of Ransome’s Dock, by Battersea Bridge, and open on Friday instead of Saturday. As well as bread we would make cakes and pies. The Doodle Bar has been a much greater test for the Pocket Bakery. Potentially there are many more customers, although they can choose to buy lunch from a number of local businesses. But a following for the Pocket Bakery pies and cakes has grown. Some of our regulars have come with us from the home bakery, and we have found new regulars. Being open on (ostensibly) the last working day of the week means that there is a festival atmosphere on many Fridays with people of all ages.
In the summer of 2012, we supplied bread and cake to a street party in Battersea held to celebrate the Queen’s Diamond Jubilee. The day was blissful; we drank English Nye Timber champagne, and the chefs Margot Henderson and Valentine Warner made asparagus soup and barbecued Coronation chicken. One attendee at the street party, shortly to move to Battersea, was Ewan Venters, the newly appointed chief executive officer of Fortnum & Mason. When he tried the white sourdough, he suggested we might one day supply them.
In March this year Fortnum & Mason invited the Pocket Bakery to ‘pop up’ for two weeks, running a small café on the first floor and selling our breads. We arranged for Giuseppe’s bakery to make four breads to our recipes and deliver them directly to the shop. The bread was displayed in the basement food hall, and Jack spent time there with a board covered in samples. He loves talking to people about the bread – explaining how it is made, and all about the flour and the sourdough.
Three years on and so much has changed. The bakery, set up simply to earn a little cash and smooth the choppy waters that parents and children travel together, has done much more: bringing together a neighbourhood; giving a troubled young person a purpose that had been absent before we made a single loaf; and creating something that has won praise from the highest level. That all this comes from bread, the stuff of life, is perhaps not surprising. We just forget, from time to time, how important the simple things can be.

Recipe Mother Succes as A Bakery

Resipi ibu beri pendapatan lumayan

NORSHAHZURA MAT ZUKI, FOTO: ROSLI TALIB

7 April 2014

Resipi ibu beri pendapatan lumayan

KETIKA  wanita lain mahu bergaya dengan barangan berjenama, kereta mewah dan rumah besar, Siti Saleha Idris, 34, bertungkuslumus di dapur menyiapkan tempahan pelbagai jenis kek.

Siti Saleha yang mahu dikenali sebagai Anne berkata, beliau tidak mungkin melupakan saat memulakan perniagaannya, My Mum’s Bakery pada 2006 dengan bersandarkan kepada Sijil Pelajaran Malaysia (SPM) sahaja.

Anne berkata, beliau mahu membuktikan tanpa pelajaran, seseorang itu boleh berjaya jika memiliki kejujuran, keberanian dan ketegasan dalam melakukan sesuatu.

Anne berkata, kemahiran dimilikinya tidak disia-siakan walaupun menerima pelbagai kritikan apabila menyuarakan hasrat membuka kedai bakeri sendiri dan perniagaan dalam talian.

“Saya mahu membuktikan kepada mereka yang mengkritik, jika kita ada kemahuan, kita akan melakukan sesuatu dengan bersungguh-sungguh dan fokus.

Saya menjadikan kritikan sebagai motivasi untuk terus pandang ke depan,” katanya yang berasal dari Taiping, Perak. Anne berkata, resipi dan tunjuk ajar diberikan ibunya, Maimunah Nordin merealisasikan impian beliau selama ini untuk membina perniagaannya.

“My Mum’s Bakery bermodalkan RM130,000 yang merupakan wang hasil simpanan sendiri,” katanya mengenai kedai bakerinya yang terletak di Subang Perdana, Selangor.

Guna resipi asli ibu

Menurutnya, kebanyakan kek Mum’s Bakery ialah resipi asli ibunya dan antara produk terkenal ialah kek mentega, kek coklat Amerika, kek span, kek walnut cip.

Beliau juga menerima tempahan kek perkahwinan, hari jadi, pertunangan dan sebagainya.

Menurutnya, selama setahun pertama menjalankan perniagaan tanpa pengetahuan asas mengenai kewangan dan perniagaan, beliau perlu cekalkan hati dalam menguruskannya.

Tambahnya, stigma sebahagian masyarakat yang sukar menerima produk Bumiputera juga menjadi cabaran.

“Alhamdulillah, saya mampu atasi keadaan itu sebaiknya. Saya turun padang mencari pelanggan dan syarikat swasta untuk mempromosikan produk saya.

“Pada mulanya agak sukar untuk dilakukan tetapi saya yakin apabila kita sendiri mencari pelanggan, kita dapat berikan maklumat lebih baik mengenai produk yang dipasarkan,” kata anak kedua daripada lima adik-beradik itu.

Katanya, keuntungan yang diperoleh dalam setahun pertama berniaga menyuntik semangat kepadanya untuk terus berusaha dan bekerja keras.

Pasar malam, tani jadi pilihan

Walaupun mempunyai kedai bakeri, Anne akan turun padang untuk menjual dan memasarkan produknya di pasar malam dan pasar tani sekitar Kuala Lumpur dan Selangor.

Katanya, pasar tani dan pasar malam adalah tempat permulaan beliau belajar secara tidak rasmi mengenai perniagaan.

“Saya tidak akan lupa pengalaman ketika mula menjual di pasar tani dan pasar malam.

“Alhamdulillah, perniagaan di pasar malam dan pasar tani menyebabkan rezeki saya makin bertambah.

Permintaan kek dan biskut semakin tinggi. Sehingga kini saya masih berniaga di sana,” katanya yang memenangi Anugerah Wanita Cemerlang Safi Rania Gold 2012.

Anne juga berniaga di tapak pameran di pasar raya dan bangunan kerajaan.

Tubuh skuad My Mum’s Bakery 

Anne yang bijak mengatur strategi perniagaannya kemudian menubuhkan Skuad My Mum’s Bakery di sekitar Selangor dan Kuala Lumpur.

Menurutnya, dengan skuad di setiap daerah di Selangor dan Kuala Lumpur, beliau dapat memasarkan semua keknya.

“Saya tidak buka cawangan baharu. Saya pilih untuk pasarkan kek saya dengan memperkenalkan skuad yang bertanggungjawab sebagai ejen untuk mempromosi dan menghantar setiap tempahan pelanggan," katanya.

Anne berkata, walaupun hanya beroperasi di sekitar Selangor dan Kuala Lumpur, kek dan biskutnya dikenali di seluruh negara dan beberapa negara luar.

“Kebanyakan pelajar di ibu kota akan mempromosikan produk saya secara tidak langsung di kawasan utara, selatan dan Pantai Timur. Kek kami juga dipromosikan oleh pelajar antarabangsa di Singapura, Brunei, Indonesia dan sebagainya.

“Kami menerima pelbagai komen mengenai produk kami. Dari sehari ke sehari, permintaan semakin bertambah.

Alhamdulillah, semua yang berlaku adalah tidak dijangka. Saya berterima kasih kepada mereka yang selama ini membantu perniagaan ini,” katanya.

Tak menang tangan penuhi permintaan 

Permintaan untuk keknya semakin bertambah dan kadang-kala Anne tidak mampu memenuhinya.

“Saya perlu peka kepada keadaan semasa terutama trend pelanggan yang berubah-ubah.

Senario ini menyebabkan saya perlu melihat trend kek atau biskut yang digemari pengguna.

“Kini saya menjual dan menerima tempahan 50 jenis kek dan 20 jenis biskut. Harga yang dijual akan mengikut saiz dan ia dijual bermula serendah RM5 sahaja,” katanya.

Selain itu, beliau juga menerima tempahan untuk membuat kek pengantin seperti kek fondant, kek mentega, kek coklat atau sebarang kek yang diinginkan pelanggan termasuk kek cawan untuk cenderahati namun perlu ditempah sekurang-kurangnya seminggu lebih awal.

Ujian datang tanpa diduga

Anne berkata, jatuh bangun dalam perniagaan adalah perkara biasa dan ahli perniagaan harus bersedia menghadapinya.

Menurutnya, pada 2009, perniagaannya dianggap selesa.

Namun, tanpa diduga, beliau terpaksa berhadapan dengan episod kejatuhan yang memberikan tamparan hebat kepadanya.

“Saya hampir patah semangat untuk meneruskan perniagaan kerana pada ketika itu saya tidak mempunyai apa-apa. Saya menanggung hutang puluhan ribu dan kereta saya ditarik kerana tidak mampu bayar ansuran bulanan.

“Saya terpaksa berjalan bersama ibu sejauh enam kilometer sambil menangis untuk ke kedai bakeri kami. Saya melihat air mata ibu dan bermula dari detik itu, saya berjanji dengan diri sendiri, saya akan bangun untuk menghadapi ujian itu,” katanya.

Anne berkata, pada masa itu beliau hanya mempunyai RM5 sahaja dan wang tersebut perlu digunakan untuk perbelanjaan beberapa hari.

“Saya ambil keputusan meminjam wang daripada perniagaan wang berlesen sebanyak RM10,000.

“Saya tahu risikonya tinggi kerana ia akan melibatkan keselamatan saya dan keluarga. Alhamdulillah, saya berjaya membayarnya mengikut tarikh yang ditetapkan," katanya.

Menurutnya, mulai saat itu beliau menumpukan perhatian kepada perniagaan di pasar tani dan pasar malam.

Beliau kemudian turut membuat pinjaman daripada Tekun sebanyak RM50,000 dan memulakan perniagaan semula.

Perniagaan semakin baik 

Setelah melalui episod yang mencabar itu, Anne kini mampu menarik nafas lega apabila perniagaannya semakin berkembang maju.

“Alhamdulillah dengan rezeki yang ada, saya mampu membantu golongan yang memerlukan dan mereka yang meminati bidang perniagaan,” katanya.

Anne berkata, beliau mampu meraih keuntungan melebihi RM200,000 setahun dan kini mempunyai seramai sembilan orang kakitangan termasuklah adiknya, Siti Zaharah Idris.

“Saya juga menyambung pengajian peringkat diploma di United Kingdom pada 2011,” katanya.

Anne berkata, dia juga menambahkan jenis produk mufin keluaran syarikat itu. selain membuka kelas asas membuat kek kepada orang ramai.

“Dalam kelas ini, saya akan pastikan semua pelajar saya mampu membuat kek dan menjadi ahli perniagaan. Setakat ini, seramai 60 orang telah mengikutinya,” katanya.

Mahu buka kilang

Setelah berada dalam bidang bakeri selama lapan tahun, Anne mempunyai impian untuk membuka kilang sendiri.

“Saya menyasarkan tahun hadapan saya akan mempunyai kilang sendiri dan berharap perniagaan ini semakin berkembang.

“Saya juga merancang untuk memasarkan kek saya ke beberapa pasar raya menjelang akhir tahun ini dan menambahkan bilangan Skuad My Mum’s Bakery ke seluruh negara,” katanya.

Anne juga mengajak ibu tunggal dan pelajar institusi pengajian tinggi awam atau swasta menjadi skuad My Mum’s Bakery untuk menjana pendapatan mereka.

"Saya memerlukan skuad yang ramai kerana permintaan kek semakin bertambah," katanya.

Selain perniagaan keknya yang sudah kukuh, Anne yang suka mencabar dirinya kini melibatkan diri dalam perniagaan kecantikan, RS Cosmetic Healthcare (Rita dan Saleha) bersama selebriti terkenal Rita Rudaini.

“Walaupun masih baharu di pasaran, produk ini mendapat sambutan yang menggalakkan dan mempunyai ejen di seluruh Malaysia, Brunei dan Singapura,” katanya.

Anne berkata, untuk berjaya dalam perniagaan, seseorang mesti mempunyai minat dan konsisten dengan apa sahaja perniagaan yang dilaksanakan.

Resourse: http://www.sinarharian.com.my/personaliti/resipi-ibu-beri-pendapatan-lumayan-1.267927

Article about housewives that make business bakery

ARKIB : 20/09/2013
Bakeri di rumah
Oleh NOOR FAZRINA KAMAL

Kreativiti kek yang dihasilkan Noor Beattey amat mengagumkan.
ORANGNYA memang berbakat. Bayangkan dia tidak pernah menghadiri sebarang kelas pembuatan kek, semuanya dipelajari sendiri daripada pemerhatian dan Internet namun hasilnya mantap, sehebat graduan akademi bakeri terkemuka. Itulah kebolehan yang ada pada Noor Beattey Buang, 33.

Dahulunya Noor Beattey merupakan seorang wanita bekerjaya yang kerjanya menuntut dirinya sering balik lewat dan menghadiri persidangan di luar negara.

Namun naluri keibuan serta minatnya melebihi segalanya lalu mendorong Noor Beattey berhenti kerja 'makan gaji' dan mengusahakan Beattey's Bakery yang beroperasi dari rumahnya yang terletak di Sungai Penchala, Kuala Lumpur sahaja.

Ditanya mengapa bidang pastri dan bakeri yang menjadi pilihan, Noor Beattey berkata, sejak usianya sembilan tahun dia sudah mula menghasilkan biskutnya sendiri dan dijual kepada kawan-kawan.

"Berbekal ilmu dan pengalaman, saya menghasilkan kek dan menjual secara kecil-kecilan kepada sanak- saudara dan kenalan. Mula-mula saya hanya jual nasi lemak di pejabat. saya begitu terharu apabila air tangan saya mendapat sambutan menggalakkan.

"Sejak itu, saya tekad mengembangkan bisnes. Walaupun ada kalanya berasa penat selepas seharian bekerja, saya kuatkan semangat bersengkang mata menyiapkan tempahan sehingga lewat malam. Saya puas apabila pelanggan berpuas hati dengan kek yang saya hasilkan," ceritanya.





KEk daripada watak-watak kartun menjadi kegemaran kanak-kanak.
Berniaga dari rumah

Sudah beroperasi dari rumah sejak tahun 2010 lagi dan kini Noor Beattey semakin hampir dengan impiannya untuk membuka premisnya sendiri. Sambutan hangat membuatkan Noor Beattey tekad untuk mewujudkan kedai keknya sendiri.

"Memang sukar untuk membuat keputusan ketika itu, suami agak keberatan kerana bisnes mempunyai risiko yang tinggi.

"Begitu juga dengan majikan yang berat hati melepaskan saya, maklumlah saya mempunyai banyak pengalaman. Ramai yang nasihatkan saya agar berfikir semasak-masaknya.

"Selepas pertimbangkan segalanya, saya tidak menoleh ke belakang lagi. Selepas berhenti kerja, saya gigih mengembangkan bisnes dan promosi yang paling berkesan hanyalah menerusi Facebook," ujar ibu kepada dua cahaya mata ini.

Bohonglah jika seseorang yang menjalankan perniagaan tidak pernah melalui kesukaran dan cabaran. Noor Beattey juga pernah mengalami pelbagai cabaran sebelum ini.

Bagaimanapun, setiap kesusahan dan cabaran yang dialami mestilah dijadikan pengajaran supaya kesilapan yang sama tidak berulang.

Noor Beattey juga bertuah kerana mendapat promosi dari mulut ke mulut pelanggan yang berpuas hati dengan hasil jualannya.

Kesimpulannya, seseorang pastinya boleh berjaya dalam apa jua bidang perniagaan yang diceburi jika mempunyai wawasan dan objektif yang nyata, disiplin serta sikap sabar yang tinggi haruslah disemat dalam diri.

Noor Beattey kini sudah boleh berpuas hati dengan pendapatan perniagaan kek kukus dari rumah mencecah puluhan ribu ringgit sebulan.

Noor Beattey boleh dihubungi di talian 019-2776623, Facebook Noor Beattey Buang untuk tempahan kek dan biskut.



Artikel Penuh: http://ww1.utusan.com.my/utusan/Produk/20130920/pr_02/Bakeri-di-rumah#ixzz3WjOD3aEJ
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if u like cake u guys can follow this blog...

http://www.azlitamasammanis.com/

Hokey Pokey Ice-cream

Ice-Cream....ice-cream...my favorite...#homemade #yummyyyyyyyyy 

Triple Chocolate Cheesecake with Oreo Crust

Yummy, really phenomenal!
#Triple chocolate delight #chocolate cookie crust #chocolate cheesecake filling #chocolate topping garnished with chocolate curls

.

If you are want to know about bakery, Malay food, and news... you guys can follow this blog,,, u all can get knowledge...u can learn step by step how to cook,,,, actually this blog   helped me how to cook ..one of  way how to cook .....http://www.azlitamasammanis.com/p/about-me_6.html

This is a part of the blog

Perfect Rainbow Cupcakes with Rainbow Frosting

This looks delicious! I followed this recipe and it turns out great! Thank you for  people that sharing this  rainbow cupcake recipe.... I really enjoyed it!

#firsttry#notbad#superb







Resource from  https://www.youtube.com/watch?v=XLZEX10UKzM

How to Make Castella Cake

Resource from  https://www.youtube.com/watch?v=jN7b9Nutaok

CHEESE CAKE

Easy  because they have a step how to do...hurry up....lets try to do it,

Resource fromh ttps://www.facebook.com/groups/resepi.ringkas/  by Enielieizz Az Shaari

Mudahnya Buat Kek Coklat Moist

Source by https://www.youtube.com/watch?v=tIl3WpvKvQg

LEMON MERINGUE CAKE

This Lemon Meringue Cake  #extremely #light#refreshing and #bursting with lemony flavor.  Where some butter-based cakes can be dense and velvety, the use of a neutral oil leaves these layers of cake feeling extra tender and airy.  The tangy buttermilk, cardamom, and lemon zest in the poppy seed cake add an extra punch of flavor and texture that pair perfectly with the fresh, zesty lemon curd.  The cake has been smothered with a light, not-so-sweet meringue icing.  For some extra flair and toasty flavor, the meringue has been lightly torched.

LEMON MERINGUE CAKE

a recipe by Tessa Huff

For the Lemon Poppy Seed Cake:

1 3/4 cup sugar

2 1/2 cups cake flour

2 teaspoons baking powder

1/2 teaspoon baking soda

1 teaspoon salt

1 1/2 teaspoons poppy seed

1/2 teaspoon cardamom (optional)

2 eggs

1 cup buttermilk

1/2 cup grapeseed or canola oil

1 teaspoon vanilla extract

zest of 1 lemon

3/4 cup boiling water

Preheat oven to 350 degrees.  Grease and flour three 8″ round cake pans and set aside.

In a large mixing bowl, whisk together sugar, cake flour, baking powder, baking soda, salt, poppy seeds and cardamom.

In a large measuring cup or mixing bowl, stir together the eggs, buttermilk, oil, vanilla and lemon zest.

Slowly pour the wet mixture into the dry ingredients and stir until just combined.

Add the boiling water and stir to incorporate.

Evenly distribute the batter between the three prepared pans.  Bake for about 25-28 minutes, or until a toothpick inserted into the center of the cake comes out clean.  Cool on a wire rack for 10-15 minutes before removing the cakes from their pans.

For the Lemon Curd:

1/4 cup + 1 tablespoon lemon juice

zest of 1/2 lemon

3 egg yolks

1/2 cup + 2 tablespoons sugar

4 tablespoons butter, diced

Place the juice, zest, yolks, and sugar in a medium saucepan.  Stir to combine.  While stirring, heat over medium.  Continue to stir until mixture begins to thicken, about 6-8 minutes.  Curd should coat the back of a spoon when done cooking.  Once thickened, remove from the heat and add in the butter.  Stir to combine.  Strain curd into a heat-safe container.  Discard the zest.  Cover curd by placing a piece of plastic wrap directly on top of the surface of the curd.  Refrigerate until cool and thick.

For the Meringue Icing:

3 large egg whites

3/4 cup granulated sugar

pinch salt

1/2 teaspoon vanilla extract

Place the whites and sugar in the bowl of an electric mixer.  Whisk to combine.  Fill a medium saucepan with a few inches of water and place over medium heat.  Place the mixing bowl on top of the saucepan to create a double boiler.  Whisking constantly, heat the egg white mixture until the sugar dissolves and it is warm to the touch.  Once warm, transfer the bowl back to the mixer.  With the whisk attachment, beat the egg whites on high until medium-stiff glossy peaks.  Add in the salt and vanilla and mix until combined.  Use immediately.

NOTES:

Use plain vanilla buttercream to create a dam to hold in the lemon curd filling when assembling, if desired.

If you want a higher lemon curd to cake ratio, plan to double the lemon curd recipe for extra filling.

Use an off-set spatula to create a rustic finish with the meringue icing.

Use a kitchen torch to toast the meringue icing.  Hold flame about 6-8 inches away from the surface of the cake and do not keep the flame in the same place for longer than a couple seconds.

resource by http://thecakeblog.com/2015/03/lemon-meringue-cake.html

I like the Zurina's Cake because the collection of cake very beautiful, nice, cool and superb.
Her designs are fully exploitable and innovative for almost all occasions. Each cake is individually styled and any colours  or theme can be incorporated. 

Taste and texture are extremely important to her. Recipes are sourced from experienced bakers and modified to ensure the cakes stay moist and delicious throughout the occasion.

sumber: http://www.zauqi.com/index.html

Naked red velvet cake ordered

#homebaker #thuisbakker #cake#wageningen

Oh My God so beautiful...I hope one day I can try do like this...

Bollywood Wedding

Cake description:
• 4 tiered cupcakes
• 8-inch cake
• gold color cake board
• chocolate/butter cake
• artificial flowers

Cake Chocolate Caramel 

My favorites cake....
#easy#simple#homemake#yummy  

Who doesn’t love a good chocolate chip cookie?  It’s a timeless treat that almost everyone can agree upon!

# perfectlycookies #chocolatechips #delicious!

 GLUTEN-FREE CHOCOLATE CHIP COOKIES

½ cup + 3 tablespoons white rice flour

¼ cup potato flour

2 tablespoons tapioca flour

1⁄3 teaspoon xanthan gum

¼ teaspoon baking soda

¼ teaspoon salt

1 cup semi-sweet chocolate chips

6 tablespoons (3⁄4 stick) unsalted butter, at room temperature

½ cup dark brown sugar

¼ cup sugar

1 large egg

1 teaspoon pure vanilla  extract