KUALA LUMPUR, Nov 29 — Free publicity backfired for a small Petaling Jaya bakery when a blogger's post about one of its croissants led to skyrocketing demand.
Blogger Rebecca Saw wrote about her experience eating at Le Bread Days in SS2, with one particular pastry getting special mention: the molten egg yolk croissant.
The croissant was a fusion of two pastries- the French croissant and the Chinese liu sha bao (salted egg yolk custard bun), something previously only seen in Hong Kong and less common here.
In a rather surprising turn of events, Saw's blogpost got so many shares and likes to the point her website couldn't cope with the hits and, unfortunately, neither could the bakery.
Thanks to the droves of people showing up just for the croissant, the bakery saw queues of people lining up for the limited supply of the pastry. Unfortunately, the ones who were disappointed vented their frustration on social media, leaving furious comments on the bakery's Facebook page.
Saw herself chimed in, criticising the bakery's handling of the sudden sharp spike in demand.
In a Facebook post, she exhorted visitors to send the bakery a message, accusing the outlet of "exploitation".
"Tell them that there are other products that they can buy, and give them the option of waiting or otherwise," she wrote in a Facebook status.
If you don't mind queueing an hour for croissants, follow the bakery on Facebook to find out when the next batches of egg yolk croissants will be out.
