Old Fashioned Bakery

Nowadays everything or nearly everything are automated.   This allows for mass production and lowers down the costs and hence the prices allowing for more competitive approach to an industry.   But is automated really a necessity?   Well some do exactly the opposite, and thrive despite using traditional methods that had been used since 1921.   We are talking about the amazing bakery still using traditional methods and ingredients founded by Mr Tan Ek Tjoan from Bogor, West Java.   Below is how the process works in modern bakery:

No worries, this is not the way the Jakarta bakery does its bread.   Tan Ek Tjoan bakery does about 30 kinds of bread but the oldest kind are still the most popular.   That is their famous 'gambang' bread.   What is so special of the bread that you may want to ask?   They used 'arenga' palm sugar which is rare now.   Another popular kind of bread is known as the 'bim bam' bread.   Despite the old fashion of production, their factory in Cikini produces around 10,000 loaves and cakes every day.  Not bad for a bakery started since 1921 and still using 1921 techniques!   Do not think that traditional means less money, their revenues are a whooping US$100,000 a month!