The biggest challenge is not falling in love with your own story.

Let's go back to 1990, when the culinary map of Warsaw looked completely different from the one we know today. A French bakery - back then, nobody even dreamed of such treats. Nobody except Jadwiga Radziszewska, who, together with her husband Zygmunt, opened a French patisserie and bakery right in the centre of Warsaw.

Jadwiga and Zygmunt Radziszewski were fascinated by French cuisine and wanted to bring authentic French pastries and bread to the Polish market. They decided to follow their dream and open their own patisserie, one that would not only offer products of the highest quality but also help Warsaw's food culture grow.

The beginnings were not easy - they lacked not only experience in running a food business, but also ingredients, which were hard to come by in Poland at the time.

It was not the Radziszewskis' first business venture: since 1968 they had run a large textile workshop together, so they believed that anything done with passion would succeed.

So Jadwiga and Zygmunt did not give in to the difficulties and pursued their goal with determination. Finally, after many months of hard work and searching, they found premises in the very centre of the city, which became the home of their patisserie and bakery. At first, customers were not entirely convinced by the new shop, but they quickly came round to the taste of authentic French pastries and bread.

Where and when did the love of baguettes and croissants begin?

Jolanta Radziszewska, Jadwiga and Zygmunt's daughter, lived in Belgium for many years. Her parents often visited their only daughter, and the trips always revolved around the flavours of France. Back in Warsaw, they missed the taste and smell of freshly baked croissants so much that one day Jadwiga's husband, Zygmunt, asked: "Why shouldn't we eat treats like these in Warsaw?". They quickly went from thought to action.

Before long, Jadwiga and Zygmunt found the perfect place - premises on Nowogrodzka Street in Warsaw seemed spot on: a central location, with windows opening onto the street. Being close to people - that was the goal. It was 1990, and ovens were placed in the large windows so passers-by could watch the whole baking process. The smell worked wonders, and huge queues formed outside the windows.

Jadwiga and Zygmunt Radziszewski had the courage to follow their dream and bring the flavours of France they loved so much to Warsaw. Their passion and determination created a French patisserie and bakery that became an iconic place in the Polish capital.

Jolanta, Jadwiga and Zygmunt's only daughter, remembered those visits to her parents' patisserie and bakery as extraordinary. For her it was not only an adventure in taste, but an emotional one too. She was proud that her parents were creating something that brought joy to other people.

When Jolanta decided to settle in Poland for good, she was full of admiration for her parents. Their courage and determination had brought something new to Poland, something Warsaw had never had before.

Today, when Jolanta recalls those times, she is moved thinking of the passion and work her parents put into what they started. They were not only entrepreneurs but also artists, creating works of art that brought joy and smiles to their customers' faces.

The story of Jadwiga and Zygmunt Radziszewski's French patisserie and bakery is a story of making dreams come true, of passion and hard work, but above all of love for other people and the wish to share the very best with them. It is a moving tale of a family that created something beautiful and unique, something that has stood the test of time and still draws people inside to delight their senses and their hearts.

Batida's story is not only about a patisserie and bakery, but also about a family that, with great passion and a love of good baking, created something special. For Jadwiga and Zygmunt, their daughter Jolanta was not only a beloved child but also a link to the finest French pastries, which she came to know while living in Belgium. Together with Jef Damme, a renowned master pâtissier, she was a frequent guest at Batida, where she trained the staff and helped the patisserie grow.

But life is not always kind, and the Radziszewski family reached a turning point - Zygmunt, Jadwiga's husband, passed away. It was a hard time for everyone, but also a moment that forced the family to make important decisions. Jolanta, who had lived abroad for years, decided to return to Warsaw to help her mother run Batida. It was not an easy task, but Jolanta devoted her time and energy to supporting the family business. Thanks to this, Batida could carry on and keep delighting customers with delicious baking.

This story shows that a family's passion and love of flavour can survive even the hardest moments. Thanks to dedication and mutual support, Batida is still thriving today and is valued by customers who appreciate taste and tradition.

Coming back to Warsaw was not easy, though - the decision turned the life of Jolanta, who had lived in Belgium for 25 years, upside down. Belgium was her home - she had started a family there and had friends and work - in Brussels Jolanta ran the excellent Ravenstein restaurant, housed in the city's oldest building. She rose to the challenge, put everything on the line and took the risk.

Jolanta knew that moving to Poland meant not only a change of country but also completely new professional challenges. She had to get used to a very different work culture and approach to business. Yet out of love for her mother and for the Batida team, Jolanta decided to take on the challenge.

Once in Warsaw, Jolanta gave the company 100%. She not only helped with the day-to-day running of Batida but also worked on growing the business. In time she added new products to the menu, which customers loved straight away. She also introduced modern solutions such as online ordering and cashless payments.

Thanks to the determination and hard work of the whole family and the team, Batida became one of the best-known patisseries in Warsaw. Customers value its products not only for their exceptional taste but also for their quality and tradition. Jolanta and Jadwiga can be proud of what they have achieved.

Batida is only a year older than Caroline

Caroline, Jolanta's daughter, came to Warsaw with her mother when she was 9. Born in Belgium, she had no idea what a Polish school was like, so her mother enrolled her at the French school in Saska Kępa. Batida is only a year older than Caroline. Every holiday Caroline remembers was spent at Batida, with all its scents, flavours and people.

Her school friends couldn't imagine a school celebration without the cakes Caroline brought from Batida. Straight after lessons, instead of going home, she ran to the patisserie - this was her second home. It was at Batida that Caroline did her homework while watching the pastry chefs and peeking at how the cakes were made - and that is how her great love of pâtisserie began.

Today Caroline is Vice President of the company, which is run by her mother, Jolanta. Together they work on growing Batida, to keep its leading position in Polish pâtisserie and to continue the tradition of high-quality products the company has been known for over the years.

"Family is the strength that lets you conquer the world."

Batida is above all a story of passion and hard work. Caroline, Batida's Vice President today, is a graduate of one of the most prestigious culinary schools in the world - Le Cordon Bleu in Paris. Completing even a single cooking or pastry course there is a dream for many food professionals.

But the story of Caroline and Batida goes further than culinary school. Many of the company's staff remember Caroline as a little girl playing at company parties. Today she is someone they look up to, who has achieved a great deal through hard work and modesty.

That is why you could say Batida is a company with a woman's feel for flavour, passion and ambition, one that cares about every detail. A company built on constant growth, but also on giving its people the best possible working conditions - many of them have worked at Batida from 1990 to this day.