KUCHING: Festive seasons are often the busiest time for businesses, including home-based ones.
Even though it is only the first week of Ramadan, home-based bakers are already gearing up to take orders for cookies and kek lapis (layered cake) ahead of the upcoming Hari Raya celebration.
For Sapiah Alek, preparations begin early.
She usually starts collecting orders for an assortment of cookies 10 to 15 days before Ramadan and continues taking orders until the second week of the fasting month.
“Throughout Ramadan, I do my best to fulfil these orders until five days before Hari Raya, leaving the final days for my own personal preparations,” she told Sarawak Tribune.
Having been a home-based baker for over 20 years, Sapiah has witnessed firsthand the rising costs of ingredients over the years.
The 53-year-old said this has forced her to strike a balance between keeping her products affordable and maintaining the quality her customers expect.
“One of the ingredients that has become significantly more expensive over the years is eggs, while other ingredients are still within a manageable price range. Prices can be unpredictable and fluctuate constantly.
“I hope proactive measures can be taken to keep prices affordable, easing the financial burden not just for business owners like me, but also for consumers,” she said.
Given these challenges, Sapiah has opted to sell regular cookies instead of premium ones, allowing her to keep prices reasonable while ensuring quality remains uncompromised.
She acknowledged that while customers prioritise quality, their choices ultimately depend on their budget.
“Despite the challenge of rising ingredient costs, I have always been passionate about running a business. Customer demand keeps me motivated and seeing the joy on their faces—along with their positive feedback—encourages me to keep going,” she said.
Meanwhile, kek lapis baker Azizah Zamahari has also begun taking orders in advance, knowing all too well the rush that comes as Hari Raya approaches.
The 30-year-old said preparation is key to keeping up with the high demand, especially when handling large volumes of orders.
While not all ingredients have seen a drastic jump in price, she said certain key items—particularly those related to dairy and chocolate—have surged significantly.
“Cheese, chocolate, and anything with cocoa have become noticeably more expensive. Since these are essential ingredients in many of my kek lapis, I have had to be extra mindful about managing costs while still maintaining quality,” she explained.
Azizah said one way she does this is by negotiating with suppliers to secure better pricing.
She said this helps to ensure that she can continue offering her kek lapis at reasonable prices.
“I always try to work out a deal with suppliers, especially when I know I will be buying in bulk. Having a good relationship with them helps a lot because it gives me some flexibility in pricing,” she said.
Despite the rising costs, Azizah believes customers still prioritise quality above all else.
“In my experience, customers don’t mind paying a little more if they know they are getting good quality. Of course, price is a factor, but if they like what you make, they will always come back,” she said.
Over the years, Azizah has built a loyal customer base, with many returning each festive season to place their orders.
“Every baker has their own strengths and unique touch. Those who appreciate my baking will return, and many of them have become my regular customers. That’s what keeps me going,” she added.
For home-based bakers like Sapiah and Azizah, the challenges of fluctuating ingredient prices are nothing new.
Yet, their passion for baking and their dedication to quality remain unchanged, ensuring that festive treats continue to bring joy to families celebrating Hari Raya or other festivities.
