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New bakery, Farm Bakery has opened in Southsea
The News, Portsmouth
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09/05/2024
New bakery, Farm Bakery has opened in Southsea
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News
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00:00
My name is Hatun.
00:02
I'm Reba. We are partner. She's my wife.
00:06
So we are in Farm Bakery in South Sudan.
00:11
And so tell us a little bit more about this place. I understand it's an extension of your...
00:16
Yeah, we are part of Farm Kitchen.
00:18
Yeah, it's an extension of Farm Kitchen. We've been there for quite a few years.
00:22
And so when the customer always ask us, "Why don't you do something?" Because we do authentic way over there.
00:31
Same as like in the Mediterranean and Middle East.
00:34
They ask us, "Why don't you do something similar here as a bakery?"
00:37
We need a bakery in the South, see?
00:39
And we had so many people asking us for it.
00:42
This ongoing project like 13 months.
00:47
And we take over the premises last August.
00:52
So what basically we do, we do Middle Eastern pastries.
00:57
They're called börek. We do lots of cookie from Mediterranean and Middle East.
01:03
And part of that we do like a French pastry as well.
01:07
And we do some kind of like you can say patisserie as well like birthday cakes.
01:16
Also desserts, muffins. It's all different variety.
01:22
We try to bring like all the cultures together like from Middle Eastern, Mediterranean culture.
01:26
We just try to mix them up.
01:28
And we started with like bread as well, which is sourdough, baguette, farmhouse bread.
01:36
And yeah, stuff like that.
01:39
So it's a huge mix from across cultures as well as your traditional bakery that you have as well.
01:45
Yes.
01:47
And so obviously we've already seen what the response was like from this morning.
01:52
What was it like since Monday? I mean that's when you officially opened.
01:56
How did the public react when you opened the door?
01:59
To be honest, I'm so surprised. Everyone's so happy.
02:04
Whenever they come in, they see the like all product.
02:08
They're really excited. "We're going to try this."
02:11
They buy some stuff, but they want to try another ones.
02:16
Like their reaction is really good. They're really welcoming and very like friendly.
02:22
I'm so happy I see that.
02:24
This is like it's been my goals to open my bakery.
02:28
And when I see the people like happy, happy face and good comment and like positive.
02:35
Three days with great feedbacks.
02:38
And if you ever try, they're always back as well.
02:41
So people from certain areas, they know what it is anyway.
02:47
They come straight away and they are so happy with it.
02:50
And the rest of the public, I mean South Republic, it's cosmopolitan anyway.
02:55
They always try different things anyway.
02:59
They try the different products.
03:01
And they like it. So far they love it.
03:04
Everyone say we need something like that in the South Sea.
03:09
Which is the reason we started.
03:11
We had so many people asking me, "Come on, you can do it. We want you to do something else."
03:18
And when they walk in, they say, "Oh, we feel like we're in Italy."
03:22
Or "We feel like we're in Turkey. We feel like we're in Belgrade."
03:26
So far I hear from the people who come to walk in.
03:31
It's great to hear that.
03:34
People come. They talk, "Oh, I'm like in Rome. I see all those desserts."
03:39
And they're like, "Oh, look like Belgrade. All the Bureks and stuff."
03:43
And the guys come from Turkey. "Oh, we go there from there."
03:46
It's great to hear that.
03:49
We'd be really happy if we can mix all the cultures together and try our best.
03:56
So tell us about one of the specialities, which is Burek.
04:01
What is it to people who don't know what Burek is?
04:03
The Burek, like I said, in the Balkans in Turkey, when the mothers go up years ago, quite a long time,
04:11
when they go up, they make their doughs.
04:15
What they're feeling they have at home, they can't find it these days.
04:19
They just fill them with their pastries.
04:24
And in Turkey, in the Middle East, they usually use the stone, like a fireplace.
04:32
They clean that stone. They first warm up that stone.
04:35
And then when it was warm, they move all the ashes, stones, and charcoals away, clean it up,
04:41
and put the pastry they filled up with what feeling they had at home.
04:47
They put a metal cover on top of it, and they cover it with the ashes and the charcoal,
04:52
and they cook it, how they use it in breakfast, until like 40, 50 years ago.
04:56
And the 50 years, as you know, everything is commercialized, and you get this modern oven,
05:01
and you've got those kinds of technology, and now it's a change, the way we do it.
05:07
But we try to, obviously we haven't got that stone fireplace anymore.
05:14
We've got stone oven. So we're cooking that stone oven, that's the way it is.
05:18
And that's what gives it the unique flavor?
05:22
Yes, the crispness, because that stone gives that pastry those crispy and tasty textures.
05:34
How excited are you about this place?
05:37
What are your future plans in regards of making more items maybe?
05:45
Yes, as we take along as well, we take the farm kitchen the same way.
05:51
The way we take our journey, step by step.
05:56
We bring every other week some dishes, or every other two months, we just update ourselves.
06:02
We try to bring different products, let people try what they want, what they haven't tried in this area.
06:13
And I'll take that feedback, and then we will take other steps, like we did in other places, in the farm kitchen.
06:20
[BLANK_AUDIO]
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