Advertising in the Pacific Daily News helps your business succeed

Advertising in the
Pacific Daily News helps
your business succeed
by delivering:
Audience
You’ve got not only the
Pacific Daily News but
a number of targeted
print and online products
in which to advertise.
You can build ads in
various sizes, as well as
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specific locations on island.
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Shoppers view the
newspaper as the most
valuable, up-to-date,
convenient, and dependable
place to turn to for retail advertising.
Source: Newspaper Association of America
94% of adults on Guam with
household income of over $50,000
read the PDN each week. That
means Advertising with the PDN
reaches those with buying power!
Source: Market Research and Development, Inc.
Guam Media Study, Sept. 2010
Targeted
Households
To place your ad in the
Pacific Daily News,
call 479-0203
or email
[email protected].
tion. “At the old bakery,
it would take an hour
and a half to make 200
fter almost 40 years of
pounds
of
bread,”
said Oftana. The
serving the island with
high quality bread and new equipment solves that issue.
pastries, Guam Bakery The amount of bread made at the
i s e x p a n d i n g t h e i r old bakery in a six-hour day can be
horizons by opening a produced at the new facility in an
hour. “Now, with the same amount
new manufacturing
o f e m p l oye e s, we
plant along Bello
R o a d i n D e d e d o. “There was never any c a n m a k e m u c h
The new plant will plan to grow as big as m o re i n a s h o r te r
period of time,” he
allow the bakery to
we
did.
The
original
said.
better accommoIn addition, the
plan for my parents
date requests from
new
production falocal residents and was to provide for the
cility guarantees
businesses.
family … to better our that customers are
“There was nevstandard of living.” buying bread that
er any plan to grow
was baked in a clean
as big as we did,”
and safe environsaid Henri Oftana,
ment.
“Because
we’re completely
son of Tim Oftana, the bakery ’s
president. “The original plan for my e n c l o s e d, t h a t d i m i n i s h e s t h e
parents was to provide for the fam- amount of infestation from foreign
ily … to better our standard of liv- material,” said Oftana. The sealed
ing.” The family-owned and oper- doors and concrete floors keep unated bakery now serves a number wanted materials and organisms
of restaurants, hotels, and super- out of the baking area.
“It became apparent that we
markets.
The new plant boasts automated bakery equipment that will increase the bakery’s rate of produc-
A
needed to get this done because
quality requirements are stricter,”
he said. As an additional sanitary
feature, Guam Bakery randomly
passes packages of buns through a
metal detector.
For added protection, the bak-
3
ery’s new layout was designed to
create flow and organization. This
is important for individuals with allergies because it decreases the risk
of cross-contamination and accidentally mixing wrong ingredients.
Guam Bakery currently supplies
their products to numerous hotels
and restaurants—including Mc
Donald’s and Wendy’s—but Oftana
hopes that they can regain cus-
tomer confidence from locals.
“It was at the point where we
didn’t have the capability to provide for everyone’s requests … but
now we can,” he said. “Hopefully,
we can earn back the trust from
people who have gone away because we couldn’t meet demand.
We want to provide a quality product for people, that’s always been
our goal.”
MILESTONES
1971 Guam’s Bakery is incorporated in the territory of Guam
1974 Guam Bakery opens its
doors
S
tarting a business is always
a risk, but the
risk was even
greater for the
owners
of
Guam Bakery.
Tim and Emily
Oftana were two non-bakers who moved to Guam in
1973 with the intention of
starting a bakery. He was a
chemical engineer, and she was an
accountant. They now own one of
the most successful bakeries on island.
Their son, Henri Oftana, is still
unsure why they chose to open a
business in such an unfamiliar field.
“The place he was working when
he met my mom was a bakery café,
but I’m not really sure why a bakery,” he said. “But it worked … they
took a risk and it worked.”
Guam Bakery had its humble beginnings in the early 1970’s, when
Tim Oftana started making fresh
pan de sal. “ When I was kid, we
used to have a station wagon …
my parents would make pan de sal
and my father would go knocking
door-to-door to sell it,” recalled
their son, Henri Oftana.
Soon, it became a family affair.
The Oftana children started working at the bakery at a young age.
“All of the kids complained about
1975 Guam Bakery opens doors
to its current location
1978 Guam Bakery begins supplying McDonald’s
1985 Guam Bakery opens up
CMC Wholesalers-a reseller of
bakery ingredients and supplies
“My parents have an old
world sense of getting
things done no matter
what. We owe the success
of the bakery to my parents and their work ethic.”
not having toys … we couldn’t
play,” said Henri Oftana. “I was working in production, making bread,
while my sisters watched the store
and decorated cakes.”
Their teamwork paid off. After
just one year of opening their first
location in 1973, the bakery moved
from Tamuning to its current location in Dededo.
In 1978, the bakery started supplying their products to McDonald’s, the world’s largest chain of
hamburger fast food restaurants.
The local bakery also began supplying Wendy’s in the 1980’s.
“His college professor encouraged him, he said,
‘ Yo u k n o w , i f
you’re going
2012 Guam Bakery opens new
automated production plant
kept us going through the years.”
Tim Oftana is grateful for the
support the bakery’s received from
the community and strives to give
back whenever the opportunity
arises. He understands the importance of family events and personally ensures that quality products
are created in a timely manner.
“My parents have an old world
sense of getting things done no
matter what,” said Henri Oftana.
“We owe the success of the bakery
to my parents and their work ethic.”
s
to work for someone else, you can
only go so far’,” said Henri Oftana.
“But if you are in your own business, the potential is unlimited.”
The road to success
was not always easy,
especially during
4
the economic downturn. But owner Tim Oftana remained strong. “I
think what sets us apart is that we
are a family run business that is
very much rooted in faith,” said
the baker y ’s president.
“That faith is what has
G
uam Bakery has come a long way
since its humble beginnings as a
door-to-door bread service. It is
now a full-blown wholesale and
retail bakery, offering everything
from fresh baked breads to decorated cakes.
“No one wants to be both a wholesale and
retail bakery because it’s a hassle,” said Henri Oftana. “But my parents being who they
are, they figured
there’s no reason why
we can’t do it.”
In addition to their
delicious pastries, the
baker y now offers
custom designed
cakes. “A lot of times
customers will come
in with their own design, but I will also try
to make it my own so
i t i s n’t a c o m p l e t e
copy,” said Christine Oftana Rosario, daughter
of Tim Oftana, the bakery’s president.
Her educational background is in Philosophy and Theology, but she made her way back
to the bakery as a cake designer. “Everybody
is slowly and surely coming back to the family business,” said her brother. “It’s what we
know … we’ve done it for so long.”
Despite having been in the business for so
6
long, the Oftana’s never become complacent.
“I like to challenge myself when it comes to
my custom cakes,” said Rosario. “I am part of
people’s lives, their weddings, their child’s
christenings, their birthdays … so it’s a big
deal for me and I take each project personally.”
Rosario gets her design inspiration from
everything around her. “Sometimes a particularly beautiful stationary or card will inspire me … and then I
just play,” she said.
Their fun designs
include a gold purse
cake, a beach-themed
cake in an elegant sea
blue, and a realistic
hamburger cake complete with tomatoes,
lettuce, and cheese.
Guam Bakery offers
a delectable variety of cake flavors, including chocolate, strawberry chiffon, and red velvet. With eight choices for cake flavors and
eleven options for fillings, customers are guaranteed a decadent cake customized to suit
their taste buds. Yet, Guam Bakery is not limited to these flavors and are always willing to
try something new. Just ask and you shall recieve!
Cakes and cookies may be personalized to
each customer’s liking, but one seasonal item
stays the same. The bakery’s famous silvanas
keep customers coming back year after year.
“We used to start selling the silvanas about
two weeks before Thanksgiving until two
weeks into January,” said Henri Oftana. “But
this year, we’re most likely going to start making the silvanas in October.”
The handmade silvanas are the perfect holiday treat. During the Christmas season, the
bakery has freezers full of the traditional
crunchy, creamy, frozen cookie.
“People have asked my parents how to
make the silvanas, and we joke that you have
to marry someone in the immediate family
first,” said Rosario. Silvana lovers are in luck.
“There is still one unmarried sister in the family,” she said. “ The grandkids are still too
young, sorry.”
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