Monday 14 October 2013

Brackman’s a Life Long Family Affair with Baking

The Bakery at the heart of the Broughton Park Community for over 80 Years

Busy Staff in the Bakery
Brackman’s... The Kosher Bakery / Patisserie with an outstanding Coffee Shop.  I was invited there for brunch on a Sunday by foodie friends I met on my personal Twitter account @GreedyGuzzler  I couldn't resist a second visit and just had to share it with you.  

For me Brackman’s is a friendly family affair with three generations working in a very successful bakery business.  It’s not hard to see why its so successful, it really is always busy, a good sign is the local Jewish community clearly loves Brackman’s, its so inviting and friendly and full of happy cake eating customers from all age groups. Maytal the Pastry Chef said “I really enjoy my work”.

In my opinion “the food and service is exceptional”,  Families come to eat and spend time there.  The strap-line on the web site is “I will meet you at Brackman’s”, so often the perception of the owners in a business is not mirrored by the customers actual experience but this is a very different story.

Everything is Vegetarian

The bakery is Kosher and could be missing a trick because everything including the cheese is vegetarian, absolutely no meat products are used but it doesn't detract from the quality of the exquisite wares on sale.  There is no obvious promotion of the vegetarian nature of the products on sale. Soya products are used to great effect, and they don’t even mention it...  A significant allergy is well catered for they do quite a few Gluten Free products for customers who have Celica (Gluten Intolerance) 

Three Generations at the heart of a family bakery,  The History...

My dad worked at Brackman’s bakery for absolutely yonks eventually Mr. Brackman was coming up for retirement and Dad raised the cash to buy the business, it’s a very different affair today but still has the core values and principles associated with a Kosher Bakery / Patisserie with over 80 years trading and a fantastic following in the local Broughton Park Community.

Changing of the Guard

The year was 1964 a mere 49 years ago when dad took over the business.  He kept the original Brackman’s name because it was established and well respected. Dad was working on the oven “the hardest job” for 40 years, he’s an affable strait talking sort of chap and you always know where you stand.  Towards dads retirement he was working about three days a week

Dad retired at age 60 “he was always saying he would retire but I never believed him and one day he just didn't come in!”  I phoned him and asked why had he not come into work, it was most unusual he was an institution. He said “I told you I would retire”, he wasn't joking he's 75 now...  My mum Estelle and my dad Sid may be in retirement, mum however can still be seen serving and running the shop, dad still pops in, looks over the business and covers when the Baker Andrew is on holiday.  He puts his valuable experience to good use, and isn't shy when some advise may be needed ;-)  My Sister Sue used to work in the shop.  Andrew joked “she started when she was 14 as soon as she could reach the till lol” Sue’s daughter now works here too.  It’s a great family tradition.

Bringing in the next generation

Andrew Addleman the Baker / Proprietor  came into the business at the age of 16 straight from school.  “I mostly learnt from my dad”, “I always wanted to come into the bakery business” as in many family businesses I worked in the Bakery when I could and was so enthusiastic to start. In the early days I had envisaged working in other businesses too get a rounded experience.  It didn’t turn out like that! I have never even had time to look back, it’s hard work but it is what I wanted to do and what I love. You only have to look at the pleasure on the customers faces, what more could you want from your work?

Andrew has worked full time in the business for about twenty four years and took over from his dad in fifteen years ago.  There were three years at Salford Tec Training as a Bread, Cake and Pastry Chef, two days on day release and one evening, a week.  “Cake decorating is a skill on it’s own, I prefer to work in the Bread and Pastry side of the business”.   The years have just flown past, there are four bakers in the kitchen and when one of them and Maytal the Pastry Chef was on leave we really felt it.

Loyal Customers... “Not Just a Coffee Shop”

About a decade ago the opportunity came to take on the adjacent shop and we expanded to include an 80 cover Coffee Shop / Patisserie, a testament to its success is how busy it gets every day of the week. 

Sue enjoying a welcome break in the Coffee Shop, Customers seem to come in waves...
Gita breezed into the coffee shop full of the joys, she described herself as a sitting tenant and seemed to know everyone, 40 years as a customer hardly missed a day.  Gita is Celiac / Gluten intolerant, “I find it easy to eat something loverly that is safe for me” They take good care of me....


Sue and long standing customer Gita
The Bagels are as good as you can get, on my first visit I tried three different ones including the excellent Pickled Herrings.  My firm favorite is Salmon and ultra fresh Cream Cheese, so simple and absolutely divine... Everything that practically can be is made in the kitchen and it shows!


Tasty Cream Cheese and Salmon Bagel
Sue had a salad that included Smoked Salmon, it looked delicious and healthy, a rare combination.  The attention to detail was more akin to fine dining with realistic wholesome portions.

Healthy Salmon Salad
Delicious Eclair with Divine Cream 
The cheese cake really was exceptional, they call it cheese slab. its kind of New York style, and is old traditional recipe and not to be missed!  I have fond memories of the Blueberry Cheese Cake but even I couldn't fit it in.  I’m notoriously fussy when it comes to coffee and I wasn’t disappointed.  Another visit has to be arranged, I have hardly scratched the surface.

New York Cheese Cake and Latte

In the Heart of the Community

We were lucky to meet an enthusiastic agreeable chap doing voluntary Fund Raising work for The Little Hulton Branch of St Ann’s hospice.  He was picking up a loverly selection of refreshments from Andrew for the latest fund raising event and keen to tell us about the Fund Raising voluntary work he does with his wife.  He couldn't say how much is needed because there is always something new to fund raise for.  All the funds for the current effort were exclusively to provide an over night facility for relatives to stay with their loved ones.  Sadly I didn't catch his name.

Baker Andrew with St. Anne's Hospice Volunteer

St. Anns Hospice Fundraising Nibbles

The all Important Kitchen


The kitchen is steeped in history, the most notable feature is an inspiring original Oven. The oven was converted from coke to oil fired some time ago, no doubt before the oil crisis in the 70’s.  It is an original feature and was there long before dad took the business over in 1964.  When the oven is open the size of it is stunning!

Original Coke Fired Oven, Converted to Oil in the distant past...

Cavenouse Oven and there are two!

The original rack to cool the baking when it leaves the ovens is still in use today, the ancient boiler to the side was historically used to steam the bread but is now surplus to requirements, it would be sad to remove such a fabulous feature.

Bagels cooling next to the original oven

The bread mixer takes four bags of flour, it might look like a large Coffee Shop with a yummy Patisserie but Brackman’s is quite a significant operation. Outside catering including weddings and wholesale supply of their delicious bread and pastry products all takes place in the labyrinth of a kitchen.


Happy Cookies 
On the stove there was a divine pan of chocolate. Something I was unaware of is the production of raisin water, used in the bread.  Raisin water allows for shorter prayers at meal times.  Bread is symbolic as the most important staple food in the Jewish Culture and  long prayers are required without sweetening with raisin water. This effectively reclassifies the bread as cake allowing for a shorter blessing.

Raisin Water
Stunningly well presented platted bread “Challah”, or “egg bread” can perhaps be compared with brioche, its so pretty and in my book has more substance to it.  Challah is one of Brackman's specialties and has to be tried.  The YouTube video demonstrating how it is made is well worth a watch.


Traditional Challah Bread
Link to youtube for mobile devices;  http://goo.gl/TnVrVz



Some of the Key Kitchen Staff

Maytal is a Cake and Pastry Chef “I have enjoyed working at Brackman’s for eight years” I previously worked in the holiday town of Elat in Israel at the Royal Beach Hotel and the Princess Hotel as pastry chef.  The ratings of both hotels on Google speak for themselves.  “It was extremely hard work and Über long hours with 16 hours sometimes being typical”.  It wasn't just hotel work, we would do the catering for weddings and it wasn't unusual to deliver the cakes at 12 midnight as it was just too hot before then.  I enjoyed my time and gained valuable experience but believe it or not we may be busy but Brackman’s Coffee Shop but its much calmer.  “I really enjoy my work”.  It show’s in the quality and presentation.  In both my visits I have never seen a long face.  


Maytal The Happy Pastry Chef
Maytal showed me fresh cream gateau with three delicious layers. It’s one of our special sought after cakes, “they just don't sell anything like them in supermarkets”.  Even Asians come for the fresh cream cakes which is a testament to their exceptional quality.  Maytal was pleasant and enthusiastic and spoke at length about her work and the different personalities of the kitchen ovens.  When she showed me pictures of her cakes on Instagram it just made me want to eat them...



And if it's Cake You're Looking For...


Lovely Cup Cakes...



+Manchester United  Cake How could you eat it....

Yummy Fresh Cream Triple Layered Gateau 



Pretty Cup Cakes  Don't you just want to pick one up...

The end of a pleasant visit but it defo wont be the last

Andrew intimated that he love’s the bakery business.  All work hard to make it a special experience but there life outside the bakery business. I don’t have much time but I can sometimes be found in the comedy club, I really enjoy it and would love to go more.  Andrew was joined by his children and wife. Family is what Brackman’s is about....

How To I Find Out More?

Phone: 01617921652



Twitter: @Brackmansbakery 

The All Important Address;

43-45 Leicester Road
Salford
Manchester
M7 4AS

Google Maps; Google Maps

Saturday 5 October 2013

M&M Caribbean Spice, 16 years of spicing up peoples lives...

M&M Caribbean Spice, 16 years of spicing up peoples lives...



Mike and Kisha

Why It All Started:


I asked the Proprietor / Chef Mike why he set up his own specialist Caribbean Restaurant?...  "I'm a Passionate chef and wanted to do my own thing. I was grateful for the experience gained prior to opening my own Specialist Restaurant.  I opened M&M 16 years ago, it was almost a lifelong ambition, my creative side was awakened but stifled whilst working for other companies, you just have to break out and go it alone to fulfill your ambitions, it was well worth the risk”.  

Early Ambitions:


“I was talking about going it alone from my 19th birthday. I was lucky to gain experience working at the Lord Mayor's Kitchen as Sous Chef and City Art Gallery as Chef and Assistant a Manager. Whilst at my first job I accomplished City & Guild 1,2, & 3 at Salford Tec. It was an important classical grounding helped me accomplish my current standards”. 

Brushing Shoulders with Local Celebrates:


I worked at Oscar’s owned by George Best. There was a friendly relationship with George and Gordon Hill together with many +Manchester United players there was Savill’s Club Bar & Restaurant on the upper floors.  I often served Sirloin Steak sandwiches cooked on a classic charcoal grill. It was great fun There was also a disco in the cellar called "Bucks Fizz". I met George Best several times in the later years he claimed to remember me but alas I wondered... George was a great guy his friends and fellow football players called him best(y). 


A sneaky picture of Kisha

The Team:


The team is unashamedly Caribbean unlike some establishments of many food genres threw-out the City of Manchester that are called "Italian" "Spanish" or even "Japanese", often only their names have any resemblance to their national dishes and with rare exception it sadly shows.  Mike the M&M Chef is classically trained with over twenty years proven experience and his mother's influence and Jamaican Roots.  Kisha who also cooks, is passionate about her role in the business and so friendly an helpful with the customers.   A key difference to dining at M&M's is being served by the Chef and enjoying chatting about the food.

A great example of Jamaican fare is Zingy Root Ginger flavored Carrot Juice naturally with a compulsory slug of rum. Its proudly called "Boult Juice" after perhaps the best sprinter the world has ever seen.

An example of work in the local community is Mikes Well received  Monday morning Breakfast Radio Show "Inner City Sounds" on Manchester's Peace FM 90.1 http://www.peacefm.co.uk/?p=407

Ocean Perch (AKA Headless Red) being prepared in the kitchen and is typical of the type of food you will find at M&M.


Ocean Perch AKA Headless Red

Mike with his Pea Soup



To Begin:

For starters had gently spiced and flavorsome  Pea Soup with beef, dumpling, sweet potato, yam, butter beans, kidney beans, scotch Bonet Chillies, Thyme and secret spices An outstanding dish and a large portion really is a meal on its own

Pea Soup (starter)


Followed by: 


The best ever! Oxtail Stew and healthy Steamed Veg A firm favorite, It of course comes on the bone which is essential for flavor and par for the course with this tasty filling dish.  Butter beans and a host of other ingredients make an awesome stew with stunning gravy.

Oxtail Stew & Steamed Veg


Just Desserts:


I was truly full and couldn't justify a desert but was so tempted...  The Classic Sponge Cakes with the chefs signature twist served with naughty rum laced cream or extra creamy custard were given a miss on this visit in preparation for the Christmas Feasting season.  Tempting cakes of the highest quality are a speciality at M&M.  “Sponge Cake is made to  my own secret recipe, maybe I could be described as an all rounder but I have a passion for cakes and pastry.  I think this is one of the things that sets me apart from the competition”.


Daily Specials Board

Classic Jamaican Fare:


Jamaican Classic Dishes like Salt Fish & Ackee, Jerk Chicken, Rice & Peas and Callaloo are well represented but this is no run of the mill place and Defo not fast food.  You might have to wait a little while but thats because its freshly made.  The tempo is relaxed and friendly.  The pricing is perhaps slightly higher than some Caribbean places but its eat in and the food hygiene standards are impeccable with a five rating on the door.  Take away and outside catering is provided for but this is no takeaway and deserves a visit. The kitchen is almost open and if you stand at the bar you can watch the team cooking and having a laugh which shows confidence.  

You can follow my culinary travels on twitter @GreedyGuzzler you just have to visit M&M Caribbean Spice it's a Hidden Gem and easily the best place of its kind in Manchester. The Chef is classically trained and passionate about the quality of your gastronomic experience.

Where Is It:

Directions:

Google Maps;  Google Maps Link

The Address;  127 Stamford Street, Old Trafford,  M16 9LT
Phone Number;  0161 226 6067

Web Site;  M&M Web Site Link

Links and Tings:


Manchester Confidential;  Manchester Confidential Link

Yelp;  Yelp Link

Onion Ring;  Onion Ring Link 

Trip Advisor;  Trip Advisor Link


Google Reviews;  Google Review Link