#Title

FAKIR CHAN BAKERY IN BARISHAL

A legacy of four generations
SUSHANTA GHOSH, Barishal
When you visit the Chawkbazar intersection in Barishal city, you will find a beautiful aroma wafting in the air. It will captivate your heart and soul, but even more importantly, your stomach.
As you walk towards the scent, you will find yourself standing before the Fakir Chan Bakery. Over 110 years old, the bakery is one of Barishal’s oldest bakeries.
Originally just a small one-storey tin house, it has now become a two-storey building, all of it located on three decimals of land.
For over a century, this establishment has been making bread and biscuits, according to the head baker Shah Alam.
“My father, Hasan Ali Mistry, also worked here. I began working here when I was around eight years old. Apart from bread, we make 15 different types of biscuits in three categories -- sweet, salty, and toast. Additionally, three types of cakes - Fruit, Maltova, and Plain -- are made here, alongside chanachur and pastries. We make all these items in the morning and afternoon in our 22-foot-long oven,” Shah Alam explained.
He shared that he learned most of his baking skills from his father, who used to make biscuits in this bakery.
“When Fakir Chan Bakery was established, there were no other bakeries in the area. At that time, it used to sell bread in large quantities. However, nowadays, the sale of biscuits has increased a lot. Earlier, we sold 25kg of biscuits daily, but now that number is usually 60kg,” said Shah Alam.
The founder of the bakery, Fakir Chan, was a perfume merchant. He came to Dhaka from Delhi in search of making his fortune. Currently, the bakery is looked after by Ahmadullah Rakib, the great-grandson of Fakir Chan. This bakery has been in his family for four generations now.
Rakib lives in Dhaka but travels to Barishal twice a month to supervise the business.
“Back in the day, Fakir Chan supplied bakery items to the British Army. Later, the British Army requested that he set up a bakery and supply these items. So, he set up his factory, which is now the bakery, on three decimals of land in Barishal,” said Rakib.
“The British government originally leased this land to him. Between 1912 and 1915, this bakery was established in the South Chawkbazar area of ​​Barishal city. Soon afterwards, its reputation spread everywhere,” Rakib explained.
Rakib added that the main reason for their long-standing reputation is their use of quality ingredients. For example, they use ghee when making biscuits, which makes them taste richer and smell even nicer.
Some of the top-selling items at the bakery include Ovaltine biscuits, Semai biscuits, Dhalai biscuits, Cosmos biscuits, Badami biscuits, Nonta biscuits, Chan toast, and Noli toast, among others.
While visiting the factory, it was seen that biscuits and cakes lay scattered around a large wooden bowl. One person is meticulously taking biscuits out of the oven, while another is cutting the biscuits into separate pieces. Then, a third person fills them into tin jars.
The beautiful aroma you smell once you approach Fakir Chan Bakery is even stronger here and almost demands that you try these wonderful treats.
Tota Mia, who has been the manager of this bakery for over 50 years, said 18 people, including factory and shop workers, work here.
At least 12 types of licenses are required for running the establishment, he said, adding that all these have caused their costs to rise.
“But we do not want to reduce the quality, as this quality is why all the bread is sold out within an hour of being baked,” he said.
Rakib said, “We have no intention to expand the business, despite profits getting thinner, as it’ll be difficult to ensure quality. I just want to maintain the reputation of our ancestors.”