Yummy Bakery & Cafe
Irene: Which city in China are you and your family from?
Jenny: We are from Guangdong, China, and we came to America in 1992.
Irene: Why did you choose to open your restaurant in Chinatown?
Jenny: Our business is a Hong Kong-style bakery, so we hope that the location we choose will be more Cantonese style since there are many Cantonese in Chinatown. And there are also many people from other cities and countries.
Irene: How many years has your bakery been in business?
Jenny: We have been in business for 13 years.
Irene: Can you tell us about the main cuisines of your restaurant?
Jenny: We make Hong Kong-style bread here, such as pineapple buns, cocktail buns, and egg tarts. Our specialties are Egg White Tarts and Pandan Cake, which were originally created in the Bay Area. Pandan is a material from Malaysia. We beat them into juice to make cakes.
Irene: What difficulties did you encounter at the beginning of your business?
Jenny: In the beginning, it takes a process and time for you to ask customers to like your products.
Irene: What is the biggest difficulty you face?
Jenny: The new difficulty is that it is hard to hire people because fewer people are willing to enter our industry. The materials also keep rising, which leads to higher product prices and will affect the shopping experience of customers.
Irene: Can you share your secret of success?
Jenny: What we insist on is the quality of food and maintaining the freshness of ingredients.
Irene: What are your goals and expectations for the future of your restaurant?
Jenny: We hope to open more branches.
Irene: What do you hope to see for the future of Chinatown?
Jenny: I hope that more businesses with different elements will enter Chinatown so that everyone can try different things.