Manchester Evening News . “Everything we make in the morning will be sold by the end of the day.”“The mincemeat we use is top quality - it’s the best of the best,” Andrew says.“We could get cheaper but we want to make sure the customers get good quality.“A lot of other bakers will use margarine but we use butter because it makes for much better pastry.“We want to be the best because it’s what the business is well-known for.”Having previously worked at Katsouris in Bury, Stefan Najduch bought the Barbakan business from two Polish brothers in 1985.
Only 26 at the time, Stefan turned the ‘fledgling’ business into the Chorlton institution it is known as today. Stefan’s daughter Frankie joined the business five years ago, having decided on a.
Read more on manchestereveningnews.co.uk
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