Malaysian born, Cheong See Min started off her working career as a pre-school teacher. However, she has always had a strong interest in baking and often baked as a hobby. Driven by curiosity and passion, she decided to take the plunge into the world of baking. She gave up her day-time job and then proceeded to attend a full time baking course offered by local institution in an attempt to educate herself in the intricacies of baking.
Cheong See Min found a special niche in producing organic and healthy cakes, pastries, cookies and breads for those who would usually be deprived of such delicacies due to health conditions. Eventually, a rare opportunity presented itself where she was offered a little corner space to sell her home-baked goods. Met with success and an overwhelming reception to her creations, she was driven to start a little production house, which eventually grew into her successful business, Origene Bakery.

We have invited Cheong See Min to speak to us today about her business and her thoughts on entrepreneurial matters.

written by Wallace J, posted on 20th May 2013​

Connect with Cheong See Min and Origene Bakery​ today
So what are you working on at the moment?

As usual, I am working on organic breads, cookies, cakes and pastries. However, another important thing I am working on is product improvements. Product improvements and research and development are things of a continous effort.

What led to the creation of Origene Bakery and its niche specialty of creating organic and healthy pastries?

The ideas came from many people with illness who surrounded me in my life. Modern diseases such as diabetes, high blood-pressure, heart-conditions naturally restricted people from consuming normal diets. It was and it remains my goal to create more suitable, special diet for those with specific dietary requirements. Elders and those with food intolerances may now find alternatives in my shop.

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So what is the main source of revenue for Origene Bakery?

Money is mainly made by running the organic bakery shop. The shop is also supplying the products to other organic shops, dealers and distributors. We also do some small scale contract manufacturing including but not limited to OEM to other customers.

What other plans do you have in store for your business?

Increasing the production capacity in mass production, it is hoped that our products will be more affordable to general public and to achieve a better publicity coverage. There is also a second stage. In the second stage, our business may offer cafeteria services for the general public. From this, our customers can then enjoy the products fresh out of the oven. Ultimately, I hope to be able to mass franchise our business to make it more accessible to the public and reach the intended population we have in mind.

What are the challenges in baking as a business?

The greatest challenge will be baking science. Since the products are not conventionally produced, we have to produce them through specialized methodologies to ensure the pastries being healthy and organic

What does a typical day in your work life look like?

Daily routine starts from collecting orders from dealers and meeting with customers. I’m involved personally in the production process as well. My typical routine involves managing the production line including giving orders, job delegation, coming out with new cake designs, purchasing necessarily materials, raw material preparations, and ofcourse some PR work with customers as well.

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What led to the creation of Origene Bakery and its niche specialty of creating organic and healthy pastries?

The ideas came from many people with illness who surrounded me in my life. Modern diseases such as diabetes, high blood-pressure, heart-conditions naturally restricted people from consuming normal diets. It was and it remains my goal to create more suitable, special diet for those with specific dietary requirements. Elders and those with food intolerances may now find alternatives in my shop.

So what is the main source of revenue for Origene Bakery?

Money is mainly made by running the organic bakery shop. The shop is also supplying the products to other organic shops, dealers and distributors. We also do some small scale contract manufacturing including but not limited to OEM to other customers.

What other plans do you have in store for your business?

Increasing the production capacity in mass production, it is hoped that our products will be more affordable to general public and to achieve a better publicity coverage. There is also a second stage. In the second stage, our business may offer cafeteria services for the general public. From this, our customers can then enjoy the products fresh out of the oven. Ultimately, I hope to be able to mass franchise our business to make it more accessible to the public and reach the intended population we have in mind.

What are the challenges in baking as a business?

The greatest challenge will be baking science. Since the products are not conventionally produced, we have to produce them through specialized methodologies to ensure the pastries being healthy and organic.

Could you give a word of advice to other entrepreneurs out there?

Have passion in everything that you do. Persistence keeps you running. Intelligence makes your job easier. Teamwork is business synergy and creativity breaks the barrier.

What is a business idea you are willing to share with our readers?

I think an organic bakery cafe is a wonderful idea. Since society’s awareness will increase in term of healthy food consumption over the next few years, with much progress seen, this will be the next big hit.

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Email: [email protected]