Bakery to become museum

Dennis Debono

Dec 23rd 2009, 18:16

Waqt li kont qed naqra l-kummenti tan-nies li raw dan il-clip...rajt li hemm min semma lil girien. Nixtieq nissugerixxi lil kumpanija Maypole li jekk ser isir tisjir ta' hobz u forsi isir xi hruq ta' injam ma jsirux filters ta' l-arja biex zgur ma jkun hemm l-ebda inkonvenjent ma tal-madwar?! Fil-waqt li nawgura lil familja Debono r-risq, nghidilhom proset li ser jofrulna vetrina hajja ta dik li hi gawra taghna l-maltin l-hobza maltija!

Vince Attard

Nov 27th 2009, 14:07

Nixtieq nifrah lis-Sur Carmel Debono u l-familja tieghu b'mod specjali lit-tfal Mario, James u Sebastian li nkun maghhom ta' spiss. Ideja brillanti ta' Forn bhala muzew fil-qalba tal-Belt Kapitali Valletta. La darba dan jkun lest apparti li ser jkun attrazzjoni ohra turistika kif ukoll centru ta' taghlim ghal dawk kollha li tinterreshom kif tinhadem il-Hobza Maltija. Jien nahdem fil-catering u l-bicca l-kbira tat-turisti li niltaqa maghhom jkunu jridu jkunu jafu kif jinhadem il--process tal-Hobza Maltija. Fl-ahhar sibna min ser ikollna jaghmel dan, u zgur ma jistax ifalli milli jaghmel dan ghax jekk hawn min jattendi ghal lejla kulturali li issir kull sena fil-bidu ta' Ottubru gewwa Hal-Qormi ghall-Lejla F'Casal Fornaro ibqa zgur li jafu x'qieghed nghid. Ghal darb'ohra PROSIT FAMILJA DEBONO .......

Joseph Magri

Nov 20th 2009, 21:27

After reading all these comments I see how many opinions there are about this Bakery Museum. Something one should put in mind is the fact that to be chosen from EU to be funded, is a great achievment for the Maltese. I feel a sense of security as this project was analysed deeply by professional staff before being granted.

Joe Fenech

Nov 20th 2009, 10:59

mario aquilina:

Thanks, Mario. At last , someone speaking sense!!!!

mario aquilina

Nov 20th 2009, 09:51

I lived abroad for nearly 30 years. I have been traveling by car, through the whole length and width of Europe, since age 18, and still at it today, I just got back from another 5000 miles trip, avoiding motorways as much as possible, going from village to village enjoying the scenery and eating good food. That's what I blow my money on, year after year.
I can't keep away from visiting bakeries and patisseries on my travels. Most of them with the WOW factor, washed with a decent cup of coffee, cheaper than in Malta. In Malta you are being charged for the quantity rather than the quality.
The trouble is that most of you are so big headed. Two square inch of an island and everything Maltese is so good, beginning to sound that you people have never left this land to find out what is available across the water.
The reason that most of Maltese bakers do not use Improver, is because it is expensive, and not because they do not want to. And it is for the same reason that most, do not even use steam for baking, to obtain crust. Time also cost money.

Joe Fenech

Nov 20th 2009, 02:07

J Martinelli :

For your info, France and Italy have hundreds of different types of excellent bread . Take a long trip to France and Italy before you shoot from the hip!


"The only French bread worth mentioning is the baguette. "

"Maltese bread is best fresh is because it contains no preservatives unlike most other breads. In other words, it is healthier."

By the way: where do you buy your bread - from a supermarket???! NO FRENCH or ITALIAN bakery-baked bread has ANY preservatives!!! Only the industrial supermarket version has!

There is ABSOLUTELY NOTHING healthy about Maltese bread especially since it uses white flour!

Joseph Magri

Nov 19th 2009, 22:08

First of aII I would like to thank Mr Nenu Debono for all his effort and hard work for giving the Maltese traditional bread the most importance of all breads he is capable to do. Watching this video clip I have realised that a person such as Mr. Debono has to come out with this great idea of having a museum of our special traditional bread which tourists adore. From what Mr Debono said in the video clip I think it is not going to be as a bakery from where people go and buy their daily bread, but as an educational bakery ,to show tourist and our children how the process of making the Maltese traditional bread. And as I am a person of some knowlage in food, Maltese bread is something that has to be consumed the same day it is produced, as it done with sour dough which is something alive and has no additives or a lot of water to give it long shelvlife, like other sponge breads. Thanks to Maypole for this great idea.

Marthese Matusiak

Nov 19th 2009, 21:56

A Big PROSIT and WELL DONE to Neno and his family.

In these days of worldwide economic downturn it is indeed a privilege to know humble entrepreneurs who continuously thrive to better themselves and are not afraid to embark on refreshing and innovative projects.

Who knows ....?

Maybe next on the agenda will be the setting up of a proper school for bakers .....

Keep up the good work.....

J Martinelli

Nov 19th 2009, 21:15

@ mario aquilina

Take it from someone who lives abroad and has access to Italian, Polish, Lebanese, French, German, Canadian, Portuguese and other ethnic breads. Be it Calabrese, Ciabatta or Portuguese, they do not compare to the Maltese hobza, although Portuguese bread comes closest. Other labeled 'fine' breads are doughy and tasteless. There is nothing which compares to the Maltese ftira although even in Malta the ftira seems to be harder to get. The only French bread worth mentioning is the baguette. No doubt, regionally, each country has its specialties but as a national bread, I think that Maltese bread is number one for taste, texture and wholesomeness.

Maltese bread is best fresh is because it contains no preservatives unlike most other breads. In other words, it is healthier.

victor camilleri

Nov 19th 2009, 18:07

bhal dejjem il kumpanija maypole terga tnissel id-drawwiet u it-tradizzjoni mill l'gheruq u tixprunhom lejn il-poplu malti u lejn it-turizmu li jigi izurna u dan ta sodisfazzjon ghal familja debono li kienet l-uniku li organizzat seminar fuq il-HOBZA MALTIJA u kull ma igib maghha f'xoghola,il-kumpanija maypole imexxija mill-ghaqli id-direttur taghha is-sur Nenu Debono neghdiet ukoll fil-kalendarju appuntament miftuh bl'organizzazjoni ta casal fornaio li m'hemmx dubju li din hi garanzja ta kemm il-kunpanija maypole taghmel l'affarijiet bil-galbu.
grazzi hafna ta' l-inizjattiva.

Robert Aquilina

Nov 19th 2009, 14:20

Congratulations to Maypole for their ability to contribute to culture appreciation while doing their business, successfully. I hope that most cynical and negative comments (that make you cringe) are ignored.

steve elliott,uk

Nov 19th 2009, 13:52

It will give a new meaning to "moldy old dough" A song by the band called Lieutenant Pigeon

Tonio Axisa

Nov 19th 2009, 11:05

It’s always a good initiative to promote local traditions, but 'a bakery in Valletta'? That sounds a bit funny!!! What about the inconvenience of the neighbors? Have anyone think what this would cause?

connie agius

Nov 19th 2009, 09:14

As me being born baker can't immagine what joy to here that a museum about bread is going to be open in our capital Valletta. For sure it will be a great success and attract many tourist and maltese people as well.
Well done goes to all those who keep putting our Maltese traditions and culture first . These are the things that we have to keep on treasure in our daily life

My compliments goes to Mr Carmel Debono of Maypole and his dedicated family that keeps working hard to give us, all Maltese people something to be proud off a Museum about bread such a great work of art.
The maltese bread is one of the best bread in the world known for the hard crust and people like to know more about it especially tourist. I'm sure this will be a great attraction for tourism .

To mr Cassar would like to say that this is not a reward nor a financial help for a freind of freind, but it is an accillent idea from a man that always worked hard to keep this culture going on for years. Hard work leads him to certain success.

Charles Caruana

Nov 19th 2009, 07:55

Well Done Mr.Debono and all Maypole Directors and Advisers. We need people like you.

mario aquilina

Nov 19th 2009, 00:44

How come no one mentions the negative bits, like frozen or day old ftiras warmed up and sold as fresh.
And how about these frozen ring doughnuts that have cropped up in most bakeries and supermarkets, being left on shelves, days on end, until sold, selling at the same price as when freshly thawed. It is not that difficult to make decent fresh doughnuts from scratch.
It is also a shame to see that some bakeries are sealing bread in plastic bags while hot, crust ruined.
It is also a shame to see bread left on shelves and floors of some bakeries, for all public to pick and choose, God only knows where there hand have been. Hygiene is the word, that I'm looking for.

salvino p zammit

Nov 18th 2009, 22:21

Inhosni onorat li habib sincier tieghi ghal dawn l-25 sena qieghed jghamel dan is-sucess-
l-ideat tieghu, bl-ghajnuna ta'uliedu , u kollox fuq kollox ta'konsulenti professjonali li jghatuh pariri b'tant attenzjoni, halli kull progett jghamel success. Maypole llum hi kumpanija immexiji mill Familja Debono, taht it-Tmexxija ta"enu -Tar Ragel..

Awguri mill gdid -Nenu.

Salvino/Doris

Oscar Cassar

Nov 18th 2009, 20:07

What a pity such a 'museum' will not be situated at 'Casal Fornaro' (Qormi)

Antoine Sciberras

Nov 18th 2009, 19:28

Lura ghas-sena 2007 is-Sur Carmel Debono, Direttur tal-Kumpanija Maypole Bakery niftakar li kien organizza attivita' innovattiva dwar il-process tal-hobza Maltija gewwa Dar il-Mediterrran. Nista' nikkonferma li kienet attivita' informattiva hafna, ta' livell oghli u success totali. Dan jixhduh dawk kollha li kienu prezenti ghal din l-attivita' originali. Din nahseb li kienet l-ewwel holma tas-Sur Carmel Debono.

Issa jmiss holma ohra; dik li f'Malta jkollna Centru ta' Edukazzjoni dwar il-hobza Maltija, dwar l-ghagina u l-process taghha sakemm fl-ahhar ikollna l-prodott finali. Zgur li din l-ambizzjoni li ghandu s-Sur Carmel Debono tixirqilha kull tifhir. Fl-istess waqt nawgura u nirringrazzja lil Maypole Bakery li dejjem ikunu lesti biex jghinu Ghaqdiet Maltin kif ukoll individwi specjalment fejn tidhol il-promozzjoni u tkabbir tal-wirt kulturali Malti.

Prosit mill-gdid lis-Sur Carmel Debono f'isem Maypole Bakery ghal din l-inizjattiva' li zgur ser tkun ta' attrazzjoni unika gewwa gziritna fic-centru tal-Belt Valletta kemm ghall-Maltin stess kif ukoll ghat-turisti li jzuruna. Nemmen li bid-determinazzjoni u l-ambizzjoni tas-Sur Carmel Debono u l-familja tieghu dan il-progett ser ikun success iehor fil-kullana ta' Maypole Bakery b'risq il-wirt kulturali Malti.

mario aquilina

Nov 18th 2009, 19:09

Maltese bread is fine on the day it's baked. The following day it is only good for toast.

The quality of bread is deteriorating, and at the same time getting expensive in price, and by selling loaves that are underweight. Have you ever bothered to weigh the loaf that you bought from your baker, and found the true price that you are paying. Do the bakers get any visits from the weight and measure department, if they do exist at all.

To those Maltese leaving abroad: Mainland Europe is full of tasty bread, cakes and pastries, which I'm sorry to say, does not exist in Malta. Abroad you get quality not quantity. And if you happen to live in London, you have to count yourself lucky, as one have a very good choice of different bakeries and patissiers from around the globe dishing fantastic stuff. Very close to the Maltese loaf, one can purchase in Italian bakeries, whether it is in Italy or London, what is called, Casa Reccio. It comes round in shape, same as the Maltese loaf, or some are oblong.

J Martinelli

Nov 18th 2009, 18:29

@ GiovDeMartino

'NEVER' is a very dangerous word to use especially when it comes to electricity generation. Equipment fails and when it happens in larger countries (and believe me, it does) then millions not thousands go dark. Industry grinds to a halt especially larger operations some of which consume close to half the total output of the Delimara and Marsa stations combined!

So much fuss about a few hours outage - twice in one year although infinitely better than twice a week we often were subjected to when the Marsa station supplied all of Malta and Gozo! Heqq, we were used to tightening belts! Heqq, somehow we used to cope. Are we turning soft?

But getting to the subject at hand, kudos to bakeries which will strive to continue with the traditional Maltese hobza and for turning one into a museum. They deserve unreserved support by the Maltese public. There is nothing in this wide world which compares to Maltese bread, baked in the traditional wood burning ovens!

JOSEPH ZAMMIT

Nov 18th 2009, 18:27

Well done Carmelo Debono and all Maypole workers @ Iklin who are very friendly and helpful.
Your bread and service with a smile is the best.

regular customer from iklin.

Marlon Barbara

Nov 18th 2009, 18:10

Nawgura lis-sur Carmelo Debono u l-kumpanija Maypole ghall-inizjattiva ta' dan il-progett kulturali. Barra li hi kumpanija kummercjali, il-familja Debono tghozz u thabbrek biex twassal il-Kultura Maltija b'mod partikolari t-tradizzjoni tal-hobza Maltija. Xhieda ta' dan hu l-impenn shih li din il-kumpanija toffri lil ghadd ta' ghaqdiet kulturali Qriema (fosthom fl-attivita' Lejl f'Casal Fornaro) u fi rhula ohra biex jattwaw il-vizjoni kulturali taghhom. Prosit u mill-gdid awguri ghal din l-inizjattiva.

Albert Spiteri

Nov 18th 2009, 16:28

I would suggest that the old NAAFI bakery building at Santa Venera would be appropriate. It was fully operational, often without electric power, throughout the WW2, producing the finest bread and other bakery products Malta has ever seen for thousands of British troups, airmen, seamen, and their locally based families.

John Abela

Nov 18th 2009, 16:20

http://en.wikipedia.org/wiki/Maltese_cuisine
We should have restaurants abroad and locally with a full maltese cuisine menu.
and we should be proud..if we mention bread what about the ftira? and pastizzi kannoli etc.

Albert Zammit

Nov 18th 2009, 15:50

@kmerieca, Maria Borg: I suppose you prefer your jobs and life overseas that in potholed and electricityless Malta. Instead of crying crocodile tears, why not come back?

Maria Borg

Nov 18th 2009, 15:33

@kmercieca

mela bhali, hekk kif rajt dan ir-ritratt, ghidt, jahasra, kemm nixtieq nista' niekol hobza tal-malti!! fadalli sa jannar nistenna biex immur erbat ijiem Malta :)

kmercieca

Nov 18th 2009, 15:15

@ The Times
xi hsara ghamiltuli b dan ir ritratt....kemm jien nieqes (qed nghix barra min malta bhal issa) min kisra hobz tal malti shuna b'naqa butir u tazza kafe..well done!!

Alfred Muscat

Nov 18th 2009, 15:05

It-s goog to note that bakers may apply for assistance, But please keep giving us the good old Maltese loaf not the Maltese loaf full of spounge yeas.