Belcher’s Street in the Western District is a bustling area. Amidst the hustle and bustle, you’ll find Childhood Bakery, a quiet and hardworking shop that serves the neighborhood every day. This small shop offers a variety of bread, from traditional flavors like pineapple buns and cocktail buns, to new and innovative products like “QQ mochi balls” and “taro mochi twist” in a range of delicious flavors.
Since 2022, Childhood Bakery has been generously donating bread to Feeding Hong Kong. Shop owner and baker, Mr. Joe Chan, wanted to donate surplus bread just six months after opening. However, finding a charity to receive the donations proved to be a challenge, as the shop’s capacity for donations is limited. Fortunately, Mr. Chan discovered Feeding Hong Kong online and was able to connect with local charities in need. Today, Childhood Bakery donates around 20 pieces of bread every day, which are picked up by the Ever Green Association in the area.
When asked about his motivation for the donation, Joe simply stated that he didn’t want to waste the bread and that helping the community was important to him. As a baker, respecting the food is important to him, and he wants to minimise waste as much as possible. He admitted that donating bread is not profitable at all for a business. But that was not his concern – he just wanted to help as much as possible.
Joe learned the value of helping others from a young age. After graduating from school, he found himself unsure of what to do next. One day, he saw a child happily eating a piece of fresh, steamy bread, and felt the joy it brought to the child. This scene inspired him that “bread can make people happy.” He made up his mind to learn baking bread and pursue a career in the profession.
Joe’s love for bread started at a young age, thanks in part to his father who ran a bakery in San Po Kong for over 30 years. This love has stayed with him throughout his life, and he even named his own bakery “Childhood” in honor of his father’s legacy.
Speaking of his passion for bread, Joe explained, “I want to carry on my father’s love for bread and provide people with a taste of real, authentic bread from the past.”
With nearly 20 years of experience in the industry, Joe is no stranger to hard work. He wakes up at 3:30 am every morning to prepare ingredients and start baking. Sometimes, he even arrives earlier to research and develop new products. When asked if he ever feels exhausted or burnt out, Joe simply responds, “If you enjoy what you do, you won’t feel tired. The most important thing is to truly devote yourself to it.”
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