Bakery in the Forest

Do you know that Long San had a bakery?

I didn’t know about it until I stayed there during my research field trip to Long San. Apparently, the bakery supplied breads and buns to the primary and secondary schools as part of their RMT’s menu (Rancangan Makanan Tambahan). The bread and bun are on sale at the villager groceries shop too.

Back then, I only ate crackers or marie biscuits as part of my RMT’s menu during my days as primary and secondary school boarder at Long San. 🙁 Nowadays, the boys and girls are fortunate to have fresh breads and buns supplied to them every alternate days in a week. I’m happy for them. 🙂

That day, I was lucky to go through the process of making bun – Buttermilk Bun. The bakery uses at least 12kgs of flour per day to produce at least 800 pieces of buns. Depending on the demand, it can go more than 1,000 pieces of buns.

First, the flour mixed well with whatever ingredient that they had put in earlier (I missed that part) with a mixer.

mixing the flour to the right consistency

Then, the well mixed dough cut into small pieces and placed neatly on the table. One bowl of the well mixture dough usually contain 2kgs of flour and it can produce up to 200 pieces buns.

cutting the dough into smaller pieces

Prior to mixing the dough, the buns filling has to be ready first. In this case, you get margerine, sugar and a little bit of flour (to thicken the mixture), mixed it well and there you have it – buttermilk filling! 😉

the buttermilk mixture

Next, you’ll need to flatten the small pieces of dough to spread the buttermilk mixture in it. Then, you’ll need to cover it neatly. It may look easy but it require skills to do it as when it is not done properly, you’ll get to see the buttermilk filling spill all over the buns upon baking. ;p

you must have the passion and the patient to do this

Once finished, leave the filled buns to sit for at least half an hour.

tadaaaaa...they look like giant meatball ;p

The last step is to bake the buns for at least 20 minutes in the oven (i don’t bother to ask the oven temperature coz I couldn’t wait to have a bite on the fresh cooked buns). The buns need to sit for cooling before it get packed and distributed to the schools and the village groceries shop.


There you have it – The Daya San bun.
The bakery usually produces bun with coconut, peanut and buttermilk fillings. Due to no demand for bread, nowadays the bakery doesn’t produce bread anymore. 🙁

For the record, the bakery is established as part of the Desa Wawasan and managed by a panel of committee board appointed by the villagers. All of the baking utensils together with the bakery training are provided by the Agriculture Department.

Who would thought there is a bakery in the forest after all? 😉


  1. pilgrimsmaster

    11 November, 2009 at 7:41 pm

    i can’t wait to go back. hopefully we can do that again next year ;D

  2. Peter

    6 March, 2012 at 6:01 am

    Happy and very encouraged to hear this. You did not forget to tapau one bun for me, right?

    1. LadyBird EileenÂŽ

      6 March, 2012 at 6:08 am

      Peter – tapau for you? errr i think i did but may i know who are you again? lol…
      LadyBird EileenÂŽ recently posted..Miri Water CrisisMy Profile

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