Tell us a bit more about you.
Am a mother of 3 grown-up children. Has been baking since 2006 while working full-time too. Decided to leave the workforce and concentrate my baking. Took a big step when i decided to register my company 3 years ago.
Tell us more about your business, and who are your target audience?
We have been supplying pastries ever week to wedding caterers since 2012. Still going strong and is looking out for more caterers to supply. Our target are to all level of audience.
What inspire you to bake and start a baking business?
I started off baking only for immediate families. Soon they starts to help to promote my cakes/cookies to their colleagues and as time passed by, i started to have a regular customers who will come back and repeat orders. They (customers) create new customers for me. At the same time too, I realized that baking is another form of releasing my work stress therapy each time I get home. I don’t mind baking till late even when i know the next day I have to go to work.
What are some of the struggles you face while running a baking business?
– Baking space
– Fear of not being able to complete baking on time
– No sales
What are some negative things people say about your business, and how did you overcome that?
– The Nutella spread too little on the Horseshoe Rolls (despite me pouring generous amount of it)
– The pineapple paste on the tarts is sour/hard (make a new batch for them)
What are your baking speciality?
– Chocolate Eclairs
– Custard Puffs
– Fruit/Cheese & Chocolate Tarts
– Nutella & Cheese Brownies
– Horseshoe Rolls (aka Tapak Kuda)
What is your advice to other bakers out there when starting their own business?
Do not compete with other bakers except for yourself. Know your limit. Do not overconfidence yourself. Always be ready to take feedback from customers (be it negative or positives). Keep on upgrading your knowledge.
Where can our audience find you?
Page: Fluff and Cream by Sultania
Instagram: Fluff and Cream by Sultania