We have implemented an online web ordering system for corporate clients. This allows you to set up a standing order, and then as the need arises edit the order by adjusting the quantity or the type of bread. This allows you to adjust to market forces and avoid excessive waste.
For example, a customer of yours asks for a specific bread you do not normally carry but they wish to pick it up from you. Maybe it’s a holiday and you are closing. Just stop the order till you re-open.
An audit trail is provided; a designated person will be advised by email of the changes. The changes you make will be immediately reflected here at the bakery for us to implement. No need for you to waste time trying to contact us.
Next week Ramadan will be with us once again and as a consequence our Cafe will be closed till August. I am looking forward to having a rest on Sundays.
I enjoy Ramadan as not only does it give me a rest. It is a nice change to eat at regular times in an unhurried manner.
There will be a lot going on here at the Whitebrickoven. First behind the scenes is the installation of some new software which helps us to manage the operations of a Bakery. Our large regular customers will be able to log in to their account and place or ammend their bread orders without the need to call us. They can enter their holidays to let us know when not to deliver and authorised staff can check invoices and statements.
We also hope to be able to offer the opportunity for you to order bread that is not normally carried by your nearest supplier and have it delivered to them for your collection. These products must of course adhere to the suppliers conditions. for example you will not be able to order scones to be delivered to a shop which only carries Vegan Products because the scones contain Butter. We will also aim to expand our list of suppliers.
We have not forgotten our regular customers either. If you go to the “Products” page of the web site towards the bottom you will see a form. This is to let you make a request for bread, cakes, scones etc. We will then mail you back with a quotation. I will also start adding product descriptions with pictures. This form will change as it is a evolving project. Please note that all products ordered will have to be collected, unless you elect for POSLaju delivery.
There is more, but we will tell you about that later. In the meantime enjoy the quiet time time ahead.
One of the things a true Englishman yearns for, at least of my generation, is the Malt Loaf. A squidgy, sticky, fruity loaf tasting of Malt. Malt is made from Barley which has been sprouted, dried and roasted before being either ground up into flour or made into a thick syrup. It is nutritious.
I said my generation, because in Post WWII Britain, children were given Malt, Cod Liver Oil and Orange Juice.
There is a company in England called Soreen and they have been baking the Malt Loaf for as long as I can remember.
Today I set about trying to reproduce the loaf. The actual ingredients of the original are a secret. I think I came up with a pretty good first attempt. The problem is that we are supposed to leave it for 2 – 3 days to develop its softness, but with all the testing there is not much left
Oh well that is a good reason to make some more. Will it be available on Sunday? Drop by to find out.
I will be making some new flours. Malted Wheat Flour, Seeded Bread Flour, Mixed Grain and Mill Flour (something like Granary Flour). They must be pre-ordered.
If time permits I will have some samples of the bread these flours make on Sunday.
I just went out with Mardia to deliver some bread to Blue Oasis, prior to its transportation to Penang. The roads were quiet but as a consequence, so many drivers were ignoring the traffic lights. A biker on a powerful machine with a female pillion rider in the briefest of shorts streaked through the traffic at over 100 kmh.
Come on, this is a holiday, a joyous day. Why risk making it a sad day by dangerous driving. When you are in charge of a vehicle, you are in charge of a machine that can kill.
Yesterday I baked my first batch of Teff gluten-free bread and it tastes great. We had some spread with cashew nut butter to accompany our salad lunch.
The ingredients are Teff, Buckwheat, Salt, Caraway Seed and Water. That is all; no other hidden ingredients. Note: no gums, yeast, baking powder……
If anyone want to try, you are welcome to give us a call and arrange to try it whilst it lasts. Remember, it might have gluten in as this is a bakery with gluten.
I am going to look again at Gluten Free Bread using sour dough starters. I have been aware for some time that people who are Gluten Intolerant are often allergic to other ingredients.
These include commercial yeast (which seems to be one of the worst offenders), baking soda, baking powder, xanthan and guar gums, nuts, eggs, dairy and sweeteners to name a few.
To give you some idea of what I am talking about have a look at this short Video
If you want to learn more about how to do it yourself have a look at Sharon’s website
What I am attempting to do is a tall order and is not for the majority of Gluten Intolerance sufferers. For them a simple sourdough bread using wheat, rye or spelt maybe adequate.
The breads I am talking about are made from rare heritage grains and for the most part the bread will be experimental and possibly expensive. The idea being that sufferers will learn the techniques to produce their own bread. Remember here I mill wheat, I cannot be gluten free, so any of my bread will have a minute amount of gluten. My research might be useful for a community bakery where families of Autistic Children meet to produce the bread in a clean environment.
I will use nothing that is not natural in these products. The aim will be to produce a bread, scones/cake, pizza and possibly biscuits.
As I said above this is a tall order and the bread will Not taste like Wheat Bread, but it can be eaten in a similar manner. The bread perhaps will be dense. However my guarantee is that it will be pure nutrition for a group of people who have severe digestive problems.
Please contact me if this sounds like something of interest to you or your friends and family.
As more people make their way towards the Whitebrickoven I can see the need to make their journey a little easier.
Our bakery is within a Malay Kampung and we do not want to stick up commercial signs to spoil the ambiance. So we are going to compromise by only putting up a sign from 2 PM till 6 PM on Sundays. Look for this sign.
Notice the top right side of the picture. I have pulled out the TNB pole number. These poles are all down the road on the same side and numbered consecutively.
To further assist you in getting here:
If you come from KL on Jalan Kuala Selangor:
Then at the traffic light near the Paya Jaras market turn left into Jalan Kubu Gajah and proceed straight on for about 2 Km until you see on your right side a Surau called Nur al Huda. Our street Jalan Gajah 14 is the next turning on the right. Proceed straight ahead until you come to the Kedai Runchit. You will see ahead of you a double story house after some single story homes. Enter the Bakery at the next Blue Gate (faded) after the double story house. This is also adjacent to the TNB (Tenaga Nasional Bhd) pole # 96. Please note these poles are sequential so if you see one of Jalan Gajah 14 follow them till your get to 96 and you have arrived!
If you come off the Guthrie Highway:
Enter Kampung Merbau Sempak, to your right at the traffic light on Jalan Kuala Selangor. Bear to the left and keep on till you see the second Mosque. The first is in Merbau Sepak the second in Kubu Gajah. Just past the second Mosque on your left is Jalan Gajah 7. Turn in and go straight to the intersection where you turn right onto Jalan Gajah 14. Proceed straight ahead past the first Kedai Runchit continue on past the next intersection and you will come to a small stream and a piece of empty land. We are right behind that. Look for the faded Blue Gate next to the TNB pole #96. You have arrived!
We had a busy but somewhat wet day here today at the Whitebrickoven Tea rooms. Thanks to all the people who braved the rain and traffic to get here. We hope you enjoyed yourselves and we hope to see you again.
Ramadan will be here in a less than two months so this is a gentle reminder that our cafe will closed during that month and will re-open on the second Sunday after the Eid Holiday. I will give dates a as we approach the Blessed Month.
Bread of course can still be ordered and collected during the Holy Month. Just email me at email@example.com
Surrounded by bread on a daily basis, most of it goes out the door and I often do not get much of a chance to actually eat it myself. I usually end up with bits of leftovers from the Sunday Cafe.
This week I have treated myself to one of the Tartine Loaves. This morning, feeling in a British mood I made fried eggs on toast. The toast of course was sliced from the “Tartine Loaf”. Spread with some pure butter, it really tasted great and took me back to my childhood. The taste was of real bread with the taste of toasted crumpets coming through. I had to ask my wife did I make this?
Strange I should think of Crumpets because today I am teaching somebody how to make crumpets. Although simple to mix, they are tricky to bake. Today is a batter day and we will produce sourdough waffles and pancakes besides the crumpets.
Crumpets and Pancakes are not known for reducing the waistline so the news about cooking rice with Coconut Oil will be welcome for many Malaysians. Apparently if you cook rice with a teaspoon of Coconut Oil and then leave it to cool and store overnight in the fridge it will lose half of its calories. To eat it re-steam it well to ensure the heat penetrates the rice all of the way through. This was discovered in Sri Lanka from research into Obesity. I read the article in the Daily Telegraph.