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THE POLISH BAKERY<br />
A RECIPE<br />
FOR<br />
SUCCESS<br />
After eight years in business,<br />
The Polish Bakery now<br />
plans to make inroads into<br />
British kitchens<br />
WHEN THE POLISH<br />
Bakery opened<br />
in north London<br />
just eight years ago, it was a<br />
reaction to the thriving Polish<br />
community then establishing<br />
itself in the UK and its demand<br />
for ‘home’ products.<br />
Today Polish delicatessens<br />
and many major retailers in<br />
Britain sell the company’s<br />
bread, pastries and other<br />
baked products. The brand has<br />
become synonymous with the<br />
established and expanding<br />
Polish community.<br />
“It was gamble,” recalls<br />
Marcin Kwidzinski. “But there<br />
Words Piers Townley<br />
was quite a high demand for<br />
authentic Polish bread at<br />
that time. The community<br />
was growing very rapidly and<br />
products were hard to come<br />
by. So initial interest was<br />
very good at the start, and<br />
that enabled us to set up the<br />
business.”<br />
The still expanding company<br />
continues to use traditional<br />
recipes for the likes of<br />
their acclaimed sourdough<br />
(showcased at numerous<br />
London food festivals), the<br />
Wembley business is bucking<br />
recession trends and pushing<br />
to making the brand a<br />
[ feature ]<br />
LONDON<br />
JUNE/JULY <strong>2011</strong> // WIZZ MAGAZINE 61
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