Zaisara Biscuits Background
There was a time in the era of 90’s, when all it took to be successful in business was to make a product of good quality. If you offered biscuits with that savoury looking, people would come to buy it without giving much thought. Well, that if you made sure that biscuits of yours were superior to the competition. Into the 1997s, the customers were giving lots of complaints of how the biscuits much of a shabby product with the same taste that didn’t even meet the taste of their tongue although physically, they looked different.
Feeling challenged by this, ZAISARA started to bake to fulfil the customer’s expectations. Of course, it wasn’t an easy route to take. But with the passion in baking, they did a lot of experiments and ended up producing a product that was savoured, cherished and loved by the customer. With the unique and authentic values of this product, they sure made it stands out more than others.
“Experience is the best teacher”, that saying was proven when ZAISARA started to bake a lot of kuih muih and cakes and this was then improved too much more modernised biscuits such as Tat Nenas, Makmur, Badam Square cookies, Prune Layer and Almond London. Although it follows the trend, ZAISARA has never lost the handmade taste. With much of the improvement, ZAISARA started to sell these to others so they could taste the richness found in biscuits. Starting from friends, family and customers, they decided to move to a small workshop near their home in Bandar Baru Bangi to meet the market demands around 2005.