Real donut flavour at Paul’s BreweHouse

Real donut flavour at Paul’s BreweHouse

9 Paul Quach

Cambodian-American owner and founder Paul Quach made it his business to bring the original American donut taste to Cambodia after 20 years in the donut business in California.

On November 25 last year, Quach, 49, opened Paul’s BreweHouse at number 253 on Street 51 in BKK1.

After a successful career in the United States as an engineer in the aerospace industry, Quach decided to go into the food business with the purchase of his own donut shop.

Because of his Chinese ancestry and natural tendency toward business, Quach decided to quit his aerospace job in 1993 and buy Jean’s Donut Shop. In 1995, he bought Steve’s Donut Shop. In 1999, he sold Jean’s and bought another donut shop called Perfect Donuts, also in the Los Angeles area.

In 2001, Quach sold Perfect Donuts. In 2006, he bought Daily Donut and Café. In 2011, he decided to sell Steve’s Donuts in order to return to Cambodia and participate in the growing coffee and pastry market here.

From their humble beginnings as refugees from Cambodia, the Quach family put a high priority on education.  Three of Quach’s brothers attended the highly-regarded University of Southern California (USC)  Another brother, Mengly, runs the successful American Intercon School and is a medical doctor.

As a successful entrepreneur, Quach worked to instill  in his three children the importance of education.

He says fast and friendly service, good communications, gentleness and leadership are the keys to retail success.

Since he opened his shop, he has distributed 15,000 coupons offering people free donuts.  

“Ninety per cent of those coupons have been used, and we will attract triple more customers through word of mouth by first letting the public know of the existence of our donuts.” he says.

Qauch believes there will never be too many coffee shops in Cambodia because of its young population and a rising number of people who use them as meeting points.
“The coffee war is just beginning; the market is certainly not saturated yet,” Quach says.

He says 90 per cent of the ingredients and products at Paul’s BreweHouse are shipped in from the USA.

Quach has already received orders from the US embassy and the British Council to serve some of their functions because they appreciate the authentic, American-style donut taste.

Quach’s parents are still living in the US. His oldest daughter is a senior at university, majoring in psychology. His son is a freshman at UC Berkeley. His youngest son is 14 years old, in junior high, all living in Temple City, California with Quach’s wife managing the Daily Donut Shop.

He has set up a production facility on Street 187 in Tumnup Teuk for donuts and pastries and is currently preparing for a soft opening.

Paul’s BreweHouse is opening from 6:30 am to 9:30 pm and in addition to all kinds of donuts, pastries and cakes ranging in price from ninety cents to $2.25, there’s also an all-day café with sandwiches, burgers, hot dogs, salads, spaghetti, steak and soup, as well as a full range of breakfasts for $2.75 including eggs, cheese, bacon and croissants.

Quach feels lucky that all his family survived the Khmer Rouge period in Battambang province.  Quach worked as a farmer in the children’s unit and later became a cook for 200 young children.

“Cooking became one of my passions way back then in the camp, and it later became my profession," Quach saiys.

Right after the Khmer Rouge regime collapsed, his family members tried to escape Cambodia in 1979, but were pushed back over the border by the Thai military at Preah Vihear province.

Many people were pushed back down the mountain into Cambodia, many were shot and others were wounded and killed along the way by stepping on mines.

It was a difficult time for Quach and his family.

Following time at refugee camps in Thailand and the Philippines, the family finally arrived in Houston, Texas in April 1984 through the support of the YMCA.  The family moved to California later that year. Qauch became a certified professional food manager on June 30, 2011.


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