KUALA LUMPUR, July 6 — To the British, it is a Cornish pasty while the Italians refer to it as a calzone. And if you are from South America, you will recognise it as an empanada.
But to those of us in this part of the world, it simply looks like a giant curry puff.
Stuffed with mouth-watering fillings like spinach and cheese, pulled lamb, shepherd’s pie, mac and cheese, chicken rendang, curry potato, banana Nutella and apple cinnamon, Crzypuff is seven inches of deliciousness baked in a crunchy crust.
Aimann Faiz, founder of Crzypuff, was dabbling in a number of things before deciding to start his own business. Previously, he was involved in F&B, sales, branding, consulting and marketing. The idea for Crzypuff came about two years ago when he was talking to his ex-partner (who was involved with him in another food business then) about empanadas.
Aimann first came across empanadas while visiting his parents who were living in Chile at the time.
“The reason why I started Crzypuff is because I love to eat, although it doesn’t show,” said the skinny young man. For him, it’s about building a brand and he has plans to franchise it in the next two years.
“Crzypuff is a wholesome fast food meal like Auntie Anne’s and 1901 and I plan to have kiosks similar to theirs across Malaysia,” said Aimann.
Crzypuff is the first of its kind in Malaysia and the fact that it offers free delivery in Klang Valley makes it an easy meal choice for its customers.
Priced reasonably at RM15 per puff, it is filling enough to be a meal on its own.
“The reason why we have free delivery is so everybody can try it out. We don’t have an advertising budget like other food businesses and if it is accessible to everyone, then more people will be able to try it,” said Aimann.
Crzypuff produces about 200 to 300 puffs per day and since its launch in February, they have been selling at various events such as F1, Future Music Festival Asia, Markets at Jaya One, the Boh Cameronian Awards and even Calvary Church. Every day, the Crzypuff chefs will hand make the puffs with fresh ingredients which are then chilled.
They use top quality ingredients, imported from different parts of the world.
The recipe for the crust itself is a South American recipe.
Together with three of his Crzypuff chefs, Aimann developed eight different flavours that they thought might do well in the market. After two tasting sessions, Crzypuff started developing the brand and within a month from coming up with the idea, the business was running. When Crzypuff was selling at F1, Mexicans came up to their stall and tried the puffs. They loved it and recognised it as empanadas.
“We had British customers coming to us to try it out and they ordered twice.
It reminded them of pasties and they said that Crzypuff tasted better than what they had at home,” said Aimann.
So far, Crzypuff gets sold out during events. Aimann participates in both big and small events. “We work hard because we believe in the product,” said Aimann.
But why the name? Crzypuff was chosen because they needed a name that locals can recognise. “It is not a curry puff because the fillings are crazy!,” he said.
Curious? You’ve got to try them for yourself.
Website: www.crzypuff.com
Facebook: www.facebook.com/crzypuff
Instagram: www.instagram.com/crzypuff
Twitter: www.twitter.com/crzypuff
