Generally, Asian bread and Western bread are quite different to each other, don't you think? Asians seem to like soft, white, slightly sweet bread. In comparison, Westerners like more wholesome, grainy breads with harder crusts. After having successfully baked a couple of wholemeal loaves for mom, I became more confident of my baking skills and wanted to bring something to work for my colleagues. As they are Barcook Bakery fans, and I have never seen them eating bread from, eg. Swiss Bake, I knew they would want soft white "shreddable" buns, and would not care for wholemeal buns, let alone organic wholemeal buns.
