The Bakery at the heart of the Broughton Park Community for over 80 Years
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| 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.
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| 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....
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| 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!
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| 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.
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| Healthy Salmon Salad |
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| 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.
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| 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.
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| Baker Andrew with St. Anne's Hospice Volunteer |
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| 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!
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| Original Coke Fired Oven, Converted to Oil in the distant past... |
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| Cavenouse Oven and there are two! |
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| 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.
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| Happy Cookies |
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| 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.
Link to youtube for mobile devices; http://goo.gl/TnVrVz
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| Traditional Challah Bread |
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.
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| 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...
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| Lovely Cup Cakes... |
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| +Manchester United Cake How could you eat it.... |
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| Yummy Fresh Cream Triple Layered Gateau |
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| 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
Web: www.brackmans.com
Twitter: @Brackmansbakery
The All Important Address;
43-45 Leicester Road
Salford
Manchester
M7 4AS
Google Maps; Google Maps
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