For 30 uninterrupted years, Batida has been serving its guests some of the best cakes in Warsaw, and in January, the company celebrates its anniversary.
Batida was initially a French bakery combined with a pastry shop – in 1990, no one in Warsaw even dreamed of such delicacies. No one except Jadwiga Radziszewska, who, together with her husband Zygmunt, opened such a place in the very center of Warsaw.
Where and when was the love for baguettes and croissants born? Jolanta Radziszewska, daughter of Jadwiga and Zygmunt, lived in Belgium for many years. Her parents often visited their only daughter, and the trips focused on local flavors.
After returning to Warsaw, the longing for the taste and aroma of freshly baked croissants was so strong that one day Jadwiga’s husband, Zygmunt, asked: "Why shouldn’t we eat such delicacies in Warsaw?" From thought, they quickly moved to action.
The first location was on Nowogrodzka Street – a central location with large windows. It perfectly fulfilled its purpose – to be close to people. Near the large windows, ovens were placed so that passersby could watch the entire production process.
Over time, Jolanta Radziszewska returned to Poland to lead Batida alongside her mother. As the years passed, Jadwiga retired and Caroline Radziszewska, a graduate of the Parisian school Le Cordon Bleu, joined the company’s leadership.
The pioneer and creator of Batida's original sweet flavor is Belgian pastry master Jef Damme’a. He remains a close friend of the Radziszewski family to this day. Damme brought the art of Belgian pastry to Poland, training and passing on his skills to the chef who still oversees the kitchen – Mira Bogucka.
One of the first desserts prepared by Jef and Mira, an irreplaceable duo of pastry masters, was chocolate mousse in white and milk chocolate flakes. This dessert won the hearts of Warsaw residents and has been a sales hit for Batida for 30 years. It was chosen as the symbol of the company's anniversary – a legendary dessert. In January, it is additionally decorated with an anniversary seal.
The savory kitchen at Batida is led by Head Chef Marzena Hajn. She is responsible for the famous ducks – roasted whole or confit legs. Polish cuisine presented in a modern form is certainly Marzena's signature.
Currently, Batida is a team of professionals who run the company with vision.
Only thanks to the commitment of the entire team during the pandemic, a difficult time for the entire gastronomy industry, new product lines were launched, the online store was rebuilt, and Christmas catering orders broke all previous records. This allows for an optimistic outlook on the future because Batida is a strong team with a continuously growing customer base.
