Large-scale commercial bread factories use much more yeast to hasten the rising process so they can bake more bread in a shorter amount of time. Taste wise, more yeast means the bread tastes more sour. Also for traditionalists like my loyal customers, there is no substitute for the aroma, texture and look of traditional bread.

But key difference is speed and scale of production. The large-scale bread companies churn out much larger quantities of bread than small shops like mine. But the trade-off is the taste, aroma and freshness.

Around 1980s bread companies like Sunshine, Gardenia took to large scale production replacing traditional bread factories like mine.

Because there are no preservatives in my bread, the bread produced is fresher and needs to be consumed within 3 days. Commercially produced bread has a longer shelf life. This is the reason I bake only 1000 loaves a day. I don’t want to compromise taste and freshness even if this limits how many I can produce.

Crusts of the bread are collected twice a week and used as feed for fish, ducks and pigs in Malaysia. I have a special arrangement with a friend in Malaysia who comes and collect the unused ends of the bread. Rather than toss the crusts, this is used as feed. So no wastage. Benefits everyone.