Balik Pulau: From a decade-long career in pharmaceutical sales to kneading dough in a small shop in Balik Pulau, Penang, 48-year-old Chan Su Yin’s journey as the founder of Yin’s Sourdough Bakery and Cafe is a story of transformation, purpose, and perseverance. Raised in an education-driven household in Ipoh, Chan never imagined she would one day helm a bakery brand with multiple outlets across Penang and the Klang Valley. Her father was a secondary school teacher while her mother conducted private tuition classes at home.

According to BERNAMA News Agency, Chan’s early exposure to baking came not from school but from home. “My mum used to bake pau and cakes and I would help her make kaya. I was just a school kid sitting on a high stool stirring the pot for hours,” she recalled. After completing her Form Six, Chan pursued a biochemistry degree at Universiti Malaya and later joined the pharmaceutical industry, working for a company that supplied critical medical products, including COVID-19 vaccines.

While s
till in pharmaceutical sales, Chan began baking at night to unwind and to provide healthy loaves for her children. Her passion for baking was reignited during a two-year stint in Portland, United States, where she discovered sourdough bread. Captivated by its flavor and texture, she baked it daily and visited multiple bakeries to learn more. Driven by curiosity, she began experimenting with sourdough fermentation at home, exploring different flours and techniques.

Chan returned to Malaysia and applied her newfound knowledge to help her diabetic mother. After teaching her mother to make sourdough, her mother’s glucose readings stabilized, prompting even her doctor to notice. This experience catalyzed Chan’s decision to explore baking more seriously. In 2013, she opened a tiny bakery in Balik Pulau with savings. Initially, people were unfamiliar with the tangy taste of sourdough, but over time, word of mouth spread, and Yin’s Sourdough Bakery and Cafe began gaining a loyal following.

Support from government
initiatives played a vital role in their growth. In 2020, Yin’s Sourdough secured matching grants under the Malaysia Co-Investment Fund (MyCIF) via a crowd-funding campaign organized by Pitch Platforms Sdn Bhd (PitchIN). Despite COVID-19, the business remained afloat and even rewarded its early shareholders with a 30 percent return, thanks to the entry of a private equity firm in a subsequent fundraising round.

The bakery has grown beyond a commercial venture; it is now a platform for social mobility. Chan hires staff from rural communities, especially Sabah, including some with no baking background. Yin’s Sourdough also collaborates with Kolej Komuniti Bayan Baru, offering internship placements for students pursuing pastry certifications. Currently operating at 10 locations, the brand plans to open five more outlets this year, primarily in the Klang Valley.

Looking ahead, Yin’s Sourdough is moving into a new central kitchen to support its expansion and is applying for halal and MeSTI certifications to en
hance consumer confidence. While there have been inquiries from Singapore and Indonesia, Chan prefers a slow and steady growth approach. Above all, it is the small, meaningful encounters that motivate her most.