DOST 7 SET-UP Product Catalogue - DOST 7! - Department of ...

Kiddie’s Bakehaus
Kiddie’s, The “New Generation”
Three sisters. Generation-old recipes. A shared vision.
This is the essence of Kiddie’s Bakehaus.
Rachelle Sombrio, Proprietor of 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 of 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tables and racks and outdated ovens.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 of the three
sisters. But this required more capital. Rachelle did
not have the slightest idea that her membership in
an association of Bohol’s Food Processors, Bohol
Profoods, would pave the way for these concerns to
be addressed.
In one of the meetings of this association, DOST
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 DOST’s SET-UP.
In 2008, Kiddie’s Bakehaus became a beneficiary
of SET-UP. After conducting a study on the business,
13
DEPARTMENT OF SCIENCE AND TECHNOLOGY VII
Product Catalogue 2011
assistance was granted. Specifically, the assistance
was designed to increase the quality of root-crop
based delicacies. DOST 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 of quality baked products
and implemented improved manufacturing and food
safety practices. With DOST’s SET-UP, 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 of
packaging materials that would increase shelf life.
Skills upgrading also formed part of the DOST
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 of one month increased ten times. The use of
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 of 12, Kiddie’s
Bakehaus has almost 60 employees in 14 outlets
located not only in the city but in the different towns
of Bohol. With this impact, the owners have ventured
into another business, a hotel and café cum bakeshop
and catering services.
The growth of Kiddie’s Bakehaus from one bakeshop
to one with more than a dozen outlets, to a hotel
and catering services, is a product of 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