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 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. Chan’s early exposure to baking came not from school but from home.

According to BERNAMA News Agency, Chan recalls, “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.” After completing her Form Six, Chan pursued a biochemistry degree at Universiti Malaya and later joined the pharmaceutical industry. She worked for 10 years in a company that supplied critical medical products, including COVID-19 vaccines. “I began baking at night after work while I was in pharmaceutical sales, both to unwind and to provide healthy loaves for my children,” she said.

However, it was during a two-year stint in Portland, United States, that her passion for baking resurfaced. “When I discovered sourdough bread in Portland, I was captivated by its flavour and texture. I baked it daily and visited multiple bakeries to learn more,” she said. Chan began experimenting with sourdough fermentation at home, exploring different flours and techniques. It was also in Portland that she first came across scientific studies suggesting sourdough could help stabilise blood sugar levels. When she returned to Malaysia, she began applying what she had learned to help her diabetic mother.

Chan shared that after a year of eating sourdough bread, her mother’s glucose readings stabilised. That experience was the catalyst for Chan’s decision to explore baking more seriously. They opened a tiny bakery in Balik Pulau in 2013. Initially, people were unfamiliar with the tangy taste of sourdough. Educating the public about sourdough became an uphill battle. “We had to explain why it wasn’t as soft as commercial bread – it had no preservatives or softeners, and that was intentional,” she explained.

Over time, Yin’s Sourdough Bakery and Cafe started gaining a loyal following. Chan and her team focused on quality, using traditional techniques and health-conscious ingredients to differentiate their bread. Support by 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. Despite COVID-19, Chan said the business remained afloat and even rewarded its early shareholders with a 30 per cent return.

Chan said the bakery has now grown beyond just a commercial venture – it is now a platform for social mobility. She 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. The brand currently operates at 10 locations – six in Penang and four in Kuala Lumpur – with plans to open five more outlets this year.

Looking ahead, Yin’s Sourdough is moving into a new central kitchen to support its expansion. The team is also in the midst of applying for halal and MeSTI certifications to enhance consumer confidence. While there have been enquiries from Singapore and Indonesia, Chan preferred a slow and steady growth approach. “We don’t want to grow too fast and compromise on quality,” she said. Above all, it is the small, meaningful encounters that keep her going.