A local bakery had to close earlier than expected on a few occasions these past few days as it ran out of its popular figolli.
Barun Confectionery has been churning out the traditional Easter sweets like pastizzi – as the Maltese saying goes – but keeping up with the demand has proven tricky.
Customers have visited its Tarxien factory in droves to stock up on the delicious, thick pastries filled with ground almond paste and covered in milk/dark chocolate or icing.
In a post on Facebook today, Barun apologised to its clients for having to close on Thursday as “demand has been extraordinary” and they experienced “a record-breaking response”.
The confectionery was established in 1961 and is now run by Pawlu Barun and his son Dylan, who is soon set to take over the reins of the company.
Dylan, a third generation member of the family of bakers, told Times2 that this year they produced thousands of figolli and that they’re now “tired” but happy, while thanking all their clients.
The “figolli tal-Barun” are all hand-made, from start to finish. And like a work of art, no two figolli are the same, as the ‘dulċieri’ pipe the figolli freestyle with their own hands.
One can enjoy the scrumptious treat for the last time this season today and tomorrow, until stocks last. Barun figolli are also sold in various confectioneries around the island.
