There is no one in Chittagong who does not know the name of Bela biscuit. The snack has become so popular nowadays, that people visiting the port city from other districts and even countries do not forget to get some.
But when it comes to choosing from a wide array of Bela biscuits available in the market, the one name that immediately springs to mind is Gani Bakery.
Located on College Road, also known as Gani Bakery intersection, in the city’s Chandanpura area, the bakery has been running its business since late 19th century.
It is a testament to Bela biscuit’s growing popularity that different companies of Chittagong are also making it, with the aim to take a bite of this particular item’s market.
However, the crispy item manufactured by Gani Bakery is still enjoying huge popularity.
Vendor sells Bela biscuit at Gani Bakery in Chittagong city | Dhaka Tribune
What is the recipe for this popularity? What made the bakery go strong even after some 150 years? And, what sets them apart from the other bakeries?
To find the answers to these questions, this correspondent recently visited the bakery and its factory, a one-storey structure that was built back in 1910.
To meet the demand of time, Gani Bakery’s showroom underwent a facelift recently. However, the age-old factory and traditional procedures of making the biscuits remained unchanged.
Inside Gani Bakery
Gani Bakery’s Mutawalli or Caretaker Abdullah Md Ehtesham has been running the family business since 2012.
During the visit to the factory, workers were seen baking Bela biscuits in two Tandoors or clay ovens.
Asked why they were still using the traditional method, Ehtesham said: “Tandoor has become almost extinct for making biscuits. Clay oven has been replaced by electric oven in the bakeries. But you will not get the real taste of Bela biscuit made in electric oven.
Bela Biscuit before putting into oven | Dhaka Tribune“Biscuits baked in the clay oven are far different. That’s why we have retained the tradition of clay oven here.”
A fourth generation member of Abdul Gani Showdagar’s family, Ehtesham said: “It will take not more than an hour to make Bela biscuit on commercial basis. But it takes almost two days if you follow the conventional procedures.”
He then went on to share how their biscuits are made. “First, the dough is prepared with flour, sugar, salt, edible oil, dalda, powdered milk and water. Instead of yeast; Mawa, a secret liquid ingredient, is then mixed with the dough.
“Then the dough is left for one day. Later, the two sides of the biscuits are baked in two phases for two to three hours. Alongside gas, coal is used in the clay oven.”
Ehtesham said: “At least 250-300 packets or 10,000-12,000 pieces of Bela biscuit are baked in Gani Bakery each day.”
“Many people have approached us with lucrative offers for opening franchises. But retaining family tradition always takes precedence over commercial purposes for us,” he added.
Asked about their future business plans, Ehtesham said he wanted to open a showroom in Dhaka and expand their business on their own.
How it all started
The name of Gani Bakery is inseparably connected with the history of Bela biscuit in this region.
Although Gani Bakery pioneered Bela biscuit, the precise time when the bakery started making it could not be ascertained.
The Bakery still bake Bela Biscuit in Tandoors or clay ovens | Dhaka Tribune
According to available information, people migrating from Burdwan of India initiated the bakery industry in Chittagong at the end of Mughal era and at the start of British rule.
Lal Khan Subedar and his son Kanu Khan Mistri, forefathers of Abdul Gani Showdagar, had initiated the bakery industry in this region.
During World War II, the bakery industry here thrived. Gani Bakery used to supply baked food items to the British soldiers.
Abdul Gani Showdagar joined his family business in the 1880s. In 1945, he had declared the bakery a Waqf property — a charitable donation that cannot be sold.
After he died at the age of 105 in 1973, his nephew Danu Mia Showdagar took over the family business.
Danu Mia’s son Jamal Uddin joined the family business in 1987, and was followed by his son Ehtesham in 2012.
