A little bakery, with a big love for soft buns.

I was born and raised in Indonesia, where neighborhood bakeries were a regular part of everyday life. Soft breads filled with sweet or savory fillings were treats I grew up enjoying with family and friends.

During my university years studying abroad in Japan, a classmate invited me to join a trial bread-making lesson, and I was immediately hooked. There was something magical about watching simple ingredients transform in the oven, but what I loved most was sharing what I made with others. From then on, I attended baking classes whenever I could fit them into my schedule, learning new techniques and recipes.

The baking classes often left me with more bread than I could possibly eat myself, so I started bringing my baked goods to friends, classmates, coworkers, and even professors. Over time, I began hearing the same comment again and again:

"You should open a bakery someday."

At first, I laughed it off. Opening a bakery felt like a distant dream, not something I seriously imagined for myself. But after hearing it enough times and seeing how much people genuinely enjoyed what I baked, I slowly began to believe it could become a reality.

After settling in Albuquerque, I found myself missing the bakery breads that had become such a familiar part of my life in both Indonesia and Japan. I started baking again, trying to recreate the flavors and textures I loved. It wasn't always easy. Recreating those soft, pillowy breads took plenty of trial and error as I adapted recipes to Albuquerque's high altitude and dry climate, but I enjoyed the challenge.

One day, my husband encouraged me to try selling my buns. I was hesitant and remember thinking, "There's no way anyone will buy these." To my surprise, people did. Then they came back for more. Friends told friends, neighbors shared recommendations, and what started as a hobby gradually grew into something much bigger than I ever expected.

Today, every time I see someone enjoy one of our buns, it reminds me of those early days in Japan when I would bring fresh bread to class, work, or the office just to share it with the people around me.

Thank you for being part of Oyatsuba's story.

Terima kasih banyak semuanya!