Bajzel has become one of Poznań’s go-to spots for breakfast and brunch — so much so that one location was no longer enough. With a second Bajzel now open on Kwiatowa, we caught up with the man behind it to talk breakfast culture, unlikely flavour combinations, running two restaurants and why banana, bacon and eggs turned out to be a very good idea.
Before Bajzel, you weren’t even in hospitality?
Not at all. I was a track and field athlete and studied Finance and Accounting. When I opened the restaurant, I had absolutely no experience in hospitality. We learned everything on the go.
Why “Bajzel”?
There’s no great story! We were brainstorming ideas and somehow “Bajzel” stuck. The more we thought about it, the more it felt like the perfect name.
Poznań seems obsessed with breakfast these days.
I think going out for breakfast is becoming part of people’s lifestyle. New breakfast and brunch places keep opening, but we haven’t seen any drop in guests.
What do you eat when you’re here?
Usually I’m experimenting. Watermelon with hollandaise sauce, or halloumi with honey and Carolina Reaper peppers. Sometimes it’s a huge success and sometimes… at least it’s entertaining.
Which dish surprised you by becoming a hit?
Definitely CZIKAGO. Banana, bacon and eggs don’t exactly sound like a winning combination, but it’s become one of our bestsellers. People order it out of curiosity — and then come back for it.
Something customers would never guess about Bajzel?
The owner is usually the one who’s late for work. Luckily, the rest of the team is much better at being on time than I am.
Where do you want Bajzel to be in five years?
I’d love it to be one of those places people automatically think of when they visit Poznań. The kind of place where people say:
“You can’t leave Poznań without having breakfast at Bajzel.”
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