New bakery, Farm Bakery has opened in Southsea

The News, Portsmouth

Transcript

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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