Bengbeng sourdough had a humble beginning in March 2020 when the whole country shut down due to an unpredicted pandemic. The founders, Beng and JunQi, had one goal in mind: to make sourdough accessible everywhere because everyone deserves a better choice.
Following the first year of operating as Malaysia's first sourdough online bakery, we were humbled with the positive reviews of everyone who've tried our sourdough across West Malaysia. And with the increased demand on sourdough, we had to upscale our production size.
In August 2021, We entered the retail business supplying big marts such as BilaBila, Eco supermarket and mostly recently the biggest 7eleven in Malaysia!
In 2022, we took our production to the next step by opening our own retail
kiosk located in Glo Damansara, TTDI. Come for bread, stay for coffee.
In March 2023, we proudly opened our own production bakery in Menara UOA, Bangsar, that also comes with small bread and coffee bar. We are super excited to reach this major milestone in our company's journey. We aim to boost our production capacity and provide our valued customers with consistent, high-quality sourdough baked goods. We welcome you to stop by and discover what goes behind the scenes of making our delicious sourough bread.
Beng | Co-Founder & Baker
light hearted, genuine and always motivating our team to reach their full potential.
Jun Qi | Co-Founder, Wife & Mother
The marketing brain, caring, cheerful and big coffee enthusiast.
Chad | Baker
Going from fine dining to baking artisanal breads was not easy. One involved fire and knife skill, while the other takes alot of science. Learn as go, everyday is a new chapter and thats what I've been doing for the past one year in Bengbeng. Often times, I've been told I am gonna do the same thing over and over again. Yes is true, however, between all these same routine, will always have a small challenge in the work, we will never know until it happen. Working with Bengbeng, they want you to grow as we work and to be a better individual and that's how it is so far.
Shahril | Baker
I started working in the F&B industry as a Junior Chef. From there, I began to learn and pick up lots of cooking skills. After almost 2 years working in the field, I decided learn how to make sourdough loaf by joining Bengbeng. Since then, I have learnt lots and gained tons of opportunities through multiple R&D process that we had to undergo. Learning doesn't stop, we also did many research to aiming to produce the perfect sourdough bread. It’s truly an honour for me to be part of the team.
Bengbeng Sourdough Bakery
Menara Uoa Bangsar, 5, Jalan Bangsar Utama 1, Bangsar, 59000 Wilayah Persekutuan, Kuala Lumpur