CIU examines new generation bakery and the changes in this field

At an event organized by the Cyprus International University (CIU) School of Tourism and Hotel Management, proprietor and operator of boutique bakery Enez Obuz, shared his personal experiences in relation to the changes that have been experienced in the field of bakery.

Advising during his speech that he is a graduate from the CIU Faculty of Fine Arts, Design and Architecture, Department of Architecture, Obuz explained that he combined his education with his family occupation and operates a boutique bakery.

Drawing attention to the fact that in his business, he doesn’t prefer to use additives in his products that will affect their shelf life and appearance, Enes Obuz went on to say, “Additionally, rather than using instant yeast in my products, I prefer to use my own personally produced sour yeast and fresh yeast”.

Explaining that they work more upon pitta and lavash within their production, Obuz noted they give space to different varieties such as purple beetroot bread and coffee bread.

Adding that during the process he loves to try new things, Obuz explained that he especially has a keen interest in ‘Bolla Gallega’ bread and loves to produce it.

Obuz advised that following some research he conducted, he discovered that bread such as tortilla, that is exported from abroad can easily be produced in our country, and he has made this a personal goal and is making his plans within this framework.

Within his speech, Obus pointed to the fact that as an occupation, being a baker has its difficulties, and continued, “Unlike the other businesses within the food and drink sector, bakeries are not based on regular working hours. It is a 24/7 based occupation. It takes up all of your time”.

Obuz noted that he has to constantly work both before and after every event in his life, and went on to state, “Within all of my memories, special days such as weddings, engagements, circumcisions, I am doing my work. Even when I was studying architecture, I worked upon bakery designs for all of my projects”.

Expressing that it is within human nature to be open to change and development, “Whatever job a person does, they should do this with love from within. If we do our job with love, what we do as a job is not important, whatever happens we will be successful”.

Obuz noted that he especially likes to use local flour for his products and pointed to the importance of cooperation among small businesses.

Reminding that we have been living with the reality of Covid-19 for the past 2 years, and that the epidemic has hit the food and drink sector very hard, Obuz advised that the bakers have been working very hard during this process and met the public need for bread.

Adding to his speech that with the effects of the economic crisis experienced, the production of wheat has reduced across the world and has continued to reduce, Obuz warned that this situation will bring with it serious problems in the days to come.