At 8 o'clock in the morning, Cai Chenghao, a relative of Indonesian expatriates, and his wife came to their pastry workshop to make Indonesian specialty pastries such as mille-feuille cake, honeycomb cake, and chrysanthemum cake with five other pastry chefs. After the pastries are baked and sealed, they are often sold out after lunch.
The 43-year-old currently owns two Indonesian pastry workshops, and the Guangxi-ASEAN Economic and Technological Development Zone, formerly known as Wuming Overseas Chinese Farm, has housed about 1 returned overseas Chinese from nine Southeast Asian countries, including Indonesia and Vietnam20,000 people.
Cai Chenghao told reporters that as the Spring Festival approached, the Indonesian pastries produced by the workshop were in short supply. "The sales volume in the pre-holiday period is almost the sum of the sales in the past six months. He said that there are two types of Indonesian pastries: dry and wet. Since wet cakes are not easy to store and transport, they are mainly used as souvenirs for visiting relatives and friends, and the demand for dry cakes is high.
On February 5, Tsai's pastry workshop was rushing to make Indonesian pastries. The picture shows Indonesian mille-feuille cake. (Photo courtesy of the interviewee).
Chua's art of making Indonesian pastries was passed down from his parents. In the 60s of the 20th century, his parents returned from Indonesia and lived in Wuming Overseas Chinese Farm, and they have always retained the habit of homemade Indonesian food. Under the influence of his ears and eyes, Cai Chenghao learned to make Indonesian pastries and dreamed of opening a pastry shop.
In 2021, Wuming Overseas Chinese Farm launched an entrepreneurship support policy to give rent-free stores for two years, which gave Cai Chenghao great motivation to open a store. At the end of the same year, his pastry workshop was successfully opened and attracted customers through social platforms. The good reputation led to an increasing number of pastry orders, and Cai Chenghao set up a workshop specializing in making honeycomb cakes.
At present, the Indonesian pastries produced by Cai Chenghao's pastry workshop are not only popular locally, but also very popular online orders, exported to many places in China, including Shanghai, Guangzhou, Jiamusi and other cities, and there are many repeat customers. "90% of customers will come back after buying it. He said.
It's hard to find such an authentic flavor anywhere else. Ms. Huang, who works in the Guangxi-ASEAN Economic and Technological Development Zone, said she had purchased four boxes of Indonesian pastries at a time and planned to bring them back to relatives and friends to try.
Cai Chenghao said that under the influence of his father, he has always used raw materials from Indonesia and kept the original manual process. On top of that, he also fine-tuned it according to local tastes, appropriately reducing the sweetness.
On February 5, a customer buys Indonesian pastries produced at Tsai Cheng Hao's pastry workshop. Photo by Wei Jiaxiu.
Indonesian pastry is a more complicated process, such as mille-feuille cake, where the process of baking and spreading the batter is carried out layer by layer, and it usually takes two to three hours to make a piece of pastry. "Because of our insistence on hand-making, the number of Indonesian pastries produced every day is limited, and when there are many orders, we need to rush to make and pack pastries for days. "Due to the surge in orders before the Spring Festival, we spend more than 13 hours making pastries every day. ”
Liang Guining is also a frequent visitor of Cai Chenghao, and on February 5, he drove more than 70 kilometers to buy honeycomb paste and taste Indonesian food. Less than 50 meters from the pastry workshop is the Indonesian restaurant opened by Cai Chenghao, the "Indonesian Dad" flavor restaurant. "I love food, I visit the shop a lot, authentic Indonesian pastries and Indonesian food, I recognize him. Liang Guining said.
Walking into the "Indonesian Dad" restaurant, you will be greeted by a strong Indonesian style - the melody of cheerful Indonesian songs sounds, Indonesian oil paintings decorate the walls, and customers are tasting Indonesian snacks such as satay beef skewers and turmeric rice. Like Indonesian pastries, the "Indonesian Dad" style restaurant is very popular in the local area. "As long as you put your heart into it, you can do it well, and I hope that more and more people will like Indonesian-style food. Cai Chenghao said.
*: China News Network.
Original title: "Indonesian Overseas Chinese Relatives Nanning Realize the Dream of Entrepreneurship Handmade Pastries Hot Sale Before the Festival" (Wei Jiaxiu Chen Yanyou).
Editor: Menrui.
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