Nature’s Own Bakery and Honey
Five years ago, Ravi Rajkumar established a bakery, but back then, he admitted that his skills were not as good as they are today. Today, through hard work, dedication, research, and acquired knowledge, he has built a thriving business—Nature’s Own Bakery.
The business, which operates from his home at Number Three Village, West Coast Berbice (Mon Choisi), provides permanent employment for 28 persons within the community and its environs.

The Bakery: Nature’s Own
Rajkumar shared with Pepperpot Magazine how he managed to open a bakery right from his residence, providing quality local products that are sold countrywide.
Nature’s Own Bakery has five trucks, with two employees on each truck, that travel from Corentyne to Parika and Linden, among other routes, to supply freshly baked bread, tennis rolls, and pastries.
“One day, I woke up and knew I wanted to start a business, but I didn’t know what. After some brainstorming, the idea of opening a bakery came to me. At that time, I had no idea how to even make a roti, much less bake anything. However, through research, reading, and consultations with stakeholders and others, I managed to get the business up and running. It was not an easy feat,” he said.
Rajkumar stated that Nature’s Own Bakery produces a variety of quality products, including plait bread, pan bread, whole wheat bread, tennis rolls, sliced bread, burger bread, hot dog bread, and pastries such as cheese rolls, pine tarts, pine slices, salara, buns, and butter flaps, all made in-house using modern ovens and facilities.
He reported that the bakery was established five years ago, and despite challenges with staffing, he has managed to keep the business open.

The businessman explained that he provides stable, everyday employment from Sundays to Fridays, as the trucks go out every Monday and Sunday.
Rajkumar added that his bakery has three main sections: the mixing area, the baking area, and the packaging area—all of which Pepperpot Magazine was able to observe during a tour of the facility, which is outfitted with modern appliances, including mixers and ovens.
When he first opened the bakery, it operated solely on solar power, but due to difficulties, he has since switched to regular electricity.
“I give back to the community by employing locals from the village and some from Bush Lot Village. I also keep my prices pocket-friendly so that people can afford to buy a loaf of my bread or any other products from the bakery, which is a home-grown business,” he said.

Honey Production
Rajkumar disclosed that he is the fourth generation of his family’s honey production business, which was started by his great-grandfather back in the 1940s. At that time, they had large-scale apiaries with both Italian and Africanised bees and even won competitions for their 100% natural honey, which contains no additives.
“The bakery was a snap idea since honey production was seasonal. I wanted something more to do, and despite knowing nothing about baking, I went into it anyway. I experienced many trials and failures, but I eventually got it right. It is still a work in progress—not perfect—but I am able to keep workers employed and produce quality products that sell,” he said.
The businessman reported that demand for his products has increased significantly, and he is fast running out of space. He is now considering relocating to a larger facility to house an improved bakery, where he hopes to introduce new products, such as pizzas, to the local market.

Rajkumar explained that the family’s honey production business was inherited, and he learned the trade from his father, who had learned it from his own father. This cycle has been repeated for four generations.
He told Pepperpot Magazine that the name Nature’s Own was originally derived by his father, and he decided to keep it as a tribute to the family business.
Rajkumar has his apiaries at Fort Wellington in the backlands, as it is not safe to keep them in residential areas.
However, he has scaled down honey production due to challenges related to climate change. The weather is either extremely dry or extremely wet, with no balance to foster honey production in the apiaries.

He also disclosed that the bees are often disturbed in their natural habitat and sometimes relocate. Depending on their new location, honey production may slow down significantly, as the environment and trees play a crucial role in the production process.
The 48-year-old stated that his locally produced honey is sold at leading supermarkets across the country, but he is unable to meet the growing demand.
Rajkumar added that honey differs in taste, thickness, and colour depending on the area of production. His honey is also processed at his residence in a dedicated honey house, a special section allocated for honey production.
The facility meets health and safety standards and is legally registered, ensuring that both businesses operate hygienically and efficiently.
The father of two is passionate about his bakery and its products and aims to continue producing quality goods with enhanced facilities and equipment.