bakingbadly's blog

Hi, I’m Zita, co-founder and head bread baker of a small bakery-café “Bang Bang” in Siem Reap (Angkor), Cambodia.

This post is an attempt to connect with fellow pro bread bakers, especially with experience in bakery management. I seek encouragement, enlightenment, and even guidance. If you’d like to pass your insights to a growing, primarily self-taught baker, please comment below or contact me privately via TFL or email: zita@bakerybangbang.com

About 5 months ago, on July 20th, 2017, my partner Jana and I (Mr. Zita) opened our bakery called “Bang Bang” in Siem Reap, Cambodia. The name Bang Bang is derived from the Khmer / Cambodian word “Nombang”, meaning “bread”. We specialize in sourdough breads and cakes, with heavy influences from North America, UK, Germany and France. Why so international? Simply because I’m Cambodian-Canadian and my partner is German-British. ;)

After the success of my "Monster Multigrain Miche", I went on to develop sourdough rye breads. Again. Failing repeatedly across the span of 2 years, I finally achieved what I call "Strong Rye".

Since my last post on TFL (see here), I've been steadily working on my shop with my partner Jana. Roof repaired and renovated, parking repaved, custom fixtures and furniture in progress (photos to be posted on a later date). Additionally, sooner than expected, I restarted my sourdough starter last month, February, and conducted countless experiments. 

In September 2016, I had the opportunity to meet TFL member Derek (yozzause) in Fremantle, Australia. Having developed my baking skills exclusively in Siem Reap, Cambodia, Derek took me to an Italian bakery called "Il Panino" and provided my first, real experience at a proper bakery kitchen.

• Nick, founder and head baker of Il Panino, with his shop assistant

So far it's been a wild and unexpected journey this year. Who would've thought, I'd stray into a different direction: sourdough doughnuts.

I've a lil' free time so I'll post something for your eyes to feast on. Plus, I promised to put more effort into posting. Apparently, a handful of you are keen to read about my progress.

Several weeks ago I attempted rustic-style ciabattas. Repeatedly. In the photo above, that particular ciabatta contained a bit of durum semolina (pasta flour), about 30% baker's percentage. Absolutely gorgeous, nutty, buttery aroma, I remember, but too chewy crumb.

Sometimes when my heart's heaving, when I'm struggling to smile or lift my head high, I think about my friends, my beloved customers.

One time, a regular at the farmers market gifted me a bag of organic rye flour (non-existent in Cambodia) & a glass bottle of baker's yeast... manufactured in 1956!

My jaw dropped.

Another time, another regular surprised me with a bottle of 100% pure, natural maple syrup (another scarcity in Cambodia) harvested by her family in Canada.

As a Canadian, f**king eh!!

More than two months has passed since my last post on TFL, yet it feels like a brief moment in the grand scheme of things...

Anyway, never mind that. Updates, updates, updates. A few major, life changing events have happened in the past couple of months. And today I finally have a break from my bakery (in Siem Reap, Cambodia, Southeast Asia), so now’s my chance to reconnect with my fellow TFLoafers.

Nearly 2 months has passed since my last post. Since then, a few major events has happened. For anybody who doesn't know, I've been trying to open a specialty sourdough bakery in Siem Reap, Cambodia (Southeast Asia).

It ain't easy, that's for sure!