<strong>Product</strong> Name: Otap Espesyal (285g) <strong>Product</strong> Name: Peanut Krunchies (100g) <strong>Product</strong> Name: Mani con Leche (100g) <strong>Product</strong> Name: Mani con Leche (12pcs./pack) <strong>Product</strong> Name: Peanut Crackers (100g) DEPARTMENT OF SCIENCE AND TECHNOLOGY VII <strong>Product</strong> <strong>Catalogue</strong> 2011 12
Kiddie’s Bakehaus Kiddie’s, The “New Generation” Three sisters. Generation-old recipes. A shared vision. This is the essence <strong>of</strong> Kiddie’s Bakehaus. Rachelle Sombrio, Proprietor <strong>of</strong> Kiddie’s Bakehaus, recalls how it started. “As a kid, I was already exposed to work in the bakery. After being employed in San Miguel for almost 10 years, I decided to start my own business making use <strong>of</strong> recipes handed down to us by our lolas – generations before us. “ Rachelle and her two sisters, Lalaine and Mimin opened Kiddie’s Bakehaus in 2000 in Bohol, after they relocated in this province. Its baked products include garlic pretzels, ube and honey-glazed piyaya, cai-cai, barquiron, barquillos, ube calamay, pinasugbo and varied cookies. The main processing plant is in Tagbilaran City and a satellite facility is located in Ubay where their ube-based products are mostly processed. Being a traditional bakeshop, they were using wooden tables and racks and outdated ovens. Increasing production through modern equipment and upgrading product quality were priority concerns <strong>of</strong> the three sisters. But this required more capital. Rachelle did not have the slightest idea that her membership in an association <strong>of</strong> Bohol’s Food Processors, Bohol Pr<strong>of</strong>oods, would pave the way for these concerns to be addressed. In one <strong>of</strong> the meetings <strong>of</strong> this association, <strong>DOST</strong> was a guest and at that time, was encouraging the members to apply for a program that would facilitate assistance to qualified SMEs. Rachelle lost no time in inquiring about <strong>DOST</strong>’s <strong>SET</strong>-<strong>UP</strong>. In 2008, Kiddie’s Bakehaus became a beneficiary <strong>of</strong> <strong>SET</strong>-<strong>UP</strong>. After conducting a study on the business, 13 DEPARTMENT OF SCIENCE AND TECHNOLOGY VII <strong>Product</strong> <strong>Catalogue</strong> 2011 assistance was granted. Specifically, the assistance was designed to increase the quality <strong>of</strong> root-crop based delicacies. <strong>DOST</strong> recommended that Kiddie’s Bakehaus focus on their two most saleable products – Pretzelittos and Pia Crisp. For the next seven years, Kiddie’s Bakehaus concentrated on the development <strong>of</strong> quality baked products and implemented improved manufacturing and food safety practices. With <strong>DOST</strong>’s <strong>SET</strong>-<strong>UP</strong>, new equipment were purchased- stainless cooling racks with canters, stainless top working tables, mechanized calamay stirring machine and automatic gas-fired oven. Assistance in packaging was likewise provided. This meant better packaging designs and use <strong>of</strong> packaging materials that would increase shelf life. Skills upgrading also formed part <strong>of</strong> the <strong>DOST</strong> package. The workers attended workshops and seminars on Good Manufacturing Practices (GMP), Basic Food Handling and Sanitation, Hazard Analysis and Critical Control Point (HACCP) as well as Equipment Operation and Waste Management. With these improvements, the original product shelf life <strong>of</strong> one month increased ten times. The use <strong>of</strong> modern ovens significantly reduced gas consumption by 60%. Rejects were reduced from 20% to 50% and production volume also increased by 30%. Gross sales correspondingly increased by almost 50%. These developments inspired Kiddie’s Bakehaus to develop new, must-taste products. Starting with one bakeshop and a staff <strong>of</strong> 12, Kiddie’s Bakehaus has almost 60 employees in 14 outlets located not only in the city but in the different towns <strong>of</strong> Bohol. With this impact, the owners have ventured into another business, a hotel and café cum bakeshop and catering services. The growth <strong>of</strong> Kiddie’s Bakehaus from one bakeshop to one with more than a dozen outlets, to a hotel and catering services, is a product <strong>of</strong> a passion and a vision. Exporting these products is now next in Rachelle’s mind. Without a doubt, Kiddie’s has indeed grown and matured. Watch out for this “New Generation.” Kiddie’s Bakehaus CPG Ave., Dao District Tagbilaran City, Bohol Ms. Rachelle N. Sombrio Proprietor Tel No: (63)(38) 411 2456 TeleFax: (63)(38) 501 8773 Mobile : 0922 841 2492 / 0918 935 9178 Email: kiddiesbakeshop@yahoo.com Website: www.boholpandasuites.com
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