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The man who loves bread: the story behind artisan bakery Seroja Bake
For Faza Chu, a lot of research and deliberations go into bread making.
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Mouthwatering: Pictured is a plate of Kopitiam-style toast with praline at Seroja Bake. (Instagram/Seroja Bake) (Instagram/Seroja Bake )
For Faza Chu, a lot of research and deliberation go into bread making.
“At Seroja, we see the dragon of change residing in the flour sacks of bakers’ workshops.”
This is what Faza Chu, the man behind artisan bakery Seroja Bake, wrote in the first issue of its zine, which was released at the 2021 Bandung Design Biennale.
Taken out of the zine’s context, the line — which comes immediately after a sketch of a seroja (Lotus flower) — might come across as a bit quixotic, but Faza and Seroja Bake’s approach has never been far from well-researched findings.
Deep in butter
Late into his final years of study at the Bandung Institute of Technology in 2019, Faza regularly cycled back and forth around Pelesiran, Tamansari (located at the heart of Bandung) and the hilly terrain of Lembang (a village located north of Bandung). He collected milk, acquired from KPSBU Lembang, a cattle-farming cooperative in northern Bandung until reaching a minimum of 36 liters, the amount of milk required to yield 1 kilogram of butter.
