A Passion for the Finer Things
Skills Pass & Pre-Departure: Raising Standards, Not Barriers
August 4, 2026
From a single outlet in Spinola to a growing network of cafés
across Malta and Gozo, Manouche has become one of Malta’s most
recognisable household food brands.
The force behind this rapid
expansion is founder and owner Bjorn Bartolo, a chef by trade whose
journey of fierce discovery has taken him through the UK, the finest
boulangeries of Paris, and back to the island to change Malta’s
confectionary scene forever.
Words by Edward Bonello.
Arevolution that would not have taken place were it not for the crucial support of ProKitchen who have been supplying the Manouche brand with the latest tech in the culinary business since day one.
“Working in great kitchens across Europe gave me a great deal of satisfaction, and experience, but I always aspired to do something for myself,” Bjorn explains. “I always wanted to draw on my culinary background and international experience, to create a concept that would stand apart from what already existed on the island back in 2017.”
At the time, the local market lacked venues that catered for the late-risers, serving breakfast through the day. Same for bridging the gap between traditional lunch hours and evening dining. Manouche stepped into that space by combining savoury food, with what was destined to become their signature pastries, and desserts under one roof.
“That is how Manouche was born. We wanted to give our clientele something truly new, with an uncompromising accent on quality,” Bjorn says.
The concept quickly resonated with customers and, over time, raised expectations across the market. Today, Manouche operates outlets in Spinola, Valletta, Bay Street, Mosta, Rabat, Marsaxlokk, Birgu, and Gozo, with a new Naxxar outlet planned for September and another location in Ta’ Xbiex scheduled for next year.
Despite its growth, Bjorn insists the company has remained committed to quality above all else. “We are not the most expensive on the market, but we remain committed to supplying the finest quality product available,” he says.
That philosophy is reflected in even the smallest details. The butter used in Manouche’s iconic confections is imported directly from France in gargantuan volumes, while strict freshness standards mean that nothing is ever sold from the previous day. “That is what guarantees the quality,” Bjorn insists.
“The journey was far from easy. Given we were building
something new from the ground up, we were very happy
to break even in 2019, and 2020 was meant to be the
year we finally started making money. But we all know
what happened in the beginning of 2020 and persisted for
the best part of the next two and half years,” Bjorn smiles
in retrospect. “Giving up simply wasn’t an option, so we
took the unprecedented challenges up our stride, and
persevered on,” he adds.
“The success of the brand comes down to consistently delivering on promises and treating customers with respect. We are never afraid to refund, compensate, or own up when something goes wrong,” he says. “We are happy to listen, understand, and explain what could have gone wrong, and customers appreciate this. That is how we ensure return business.”
As Manouche expanded and now runs eight shops and is set to open another two, its operational requirements increasingly rely on the unmatched expertise and reliable support of ProKitchen.
“Our collaboration with ProKitchen started from day one and has developed into a professional relationship built on trust and genuine support. I chose them because they understood what I needed perfectly,” Bjorn recalls.
Over the years, ProKitchen has supplied Manouche with professional kitchen equipment while providing continuous technical support and guidance, with their role going far beyond simply selling machinery. “They follow each sale and make sure that each piece of equipment is functioning to the specs and satisfaction of our ambitions,” Bjorn reflects. “In an environment which is increasingly technically sophisticated, this gives us extremely important peace of mind.”
“The success of the brand comes down to consistently delivering on promises and treating customers with respect. We are never afraid to refund, compensate, or own up when something goes wrong,” he says. “We are happy to listen, understand, and explain what could have gone wrong, and customers appreciate this. That is how we ensure return business.”
As Manouche expanded and now runs eight shops and is set to open another two, its operational requirements increasingly rely on the unmatched expertise and reliable support of ProKitchen.
“Our collaboration with ProKitchen started from day one and has developed into a professional relationship built on trust and genuine support. I chose them because they understood what I needed perfectly,” Bjorn recalls.
Over the years, ProKitchen has supplied Manouche with professional kitchen equipment while providing continuous technical support and guidance, with their role going far beyond simply selling machinery. “They follow each sale and make sure that each piece of equipment is functioning to the specs and satisfaction of our ambitions,” Bjorn reflects. “In an environment which is increasingly technically sophisticated, this gives us extremely important peace of mind.”
Another important aspect of the collaboration between
Manouche and ProKitchen, was the latter’s willingness to
source specialised equipment, specifically requested by
the master patissiers, while ensuring staff received the
necessary training to operate it effectively.
The next phase of Manouche’s growth is already well underway. In June, the company is set to launch a new food plant in Mosta, strengthening production capabilities as the brand continues to expand. But Bjorn also plans to open dedicated Manouche bakeries, set to operate on the continental model. The involvement of ProKitchen to support with the equipment and even further with the required support is fundamental for this growth.
The company also plans to move into the weddings sector through an exclusive events venue, while international ambitions are beginning to take shape, with destinations such as London, Milan, and Dubai being targeted for expansion.
For Bjorn, however, the formula remains unchanged regardless of scale. Quality, consistency, and strong partnerships with companies like ProKitchen remain of utmost importance.
The next phase of Manouche’s growth is already well underway. In June, the company is set to launch a new food plant in Mosta, strengthening production capabilities as the brand continues to expand. But Bjorn also plans to open dedicated Manouche bakeries, set to operate on the continental model. The involvement of ProKitchen to support with the equipment and even further with the required support is fundamental for this growth.
The company also plans to move into the weddings sector through an exclusive events venue, while international ambitions are beginning to take shape, with destinations such as London, Milan, and Dubai being targeted for expansion.
For Bjorn, however, the formula remains unchanged regardless of scale. Quality, consistency, and strong partnerships with companies like ProKitchen remain of utmost importance.
ProKitchen is a supplier of professional catering equipment and a provider of technical support. It is a division that sprouted from the locally renowned brand Cosecasa, which brings thirty years of experience in sourcing quality household goods and equipment. The Company has a complete line of professional products to cater for all the types of establishments in the catering and hospitality sector.
W: https://www.prokitchen.eu/ | E: design@prokitchen.eu | Tel: +356 7944 7672
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