SOURDOUGH / PASTRIES / CAKES
Having extended our Levenshulme cafe to create more seating in 2016, we moved our bakery from our cafe kitchen to a small unit round the corner from our home, allowing us to have more space to supply our own cafe with fresh bread and pastries and now other small businesses too! We have slowly grown our wholesale business over the past few years and now proudly supply over 40 independent cafes, restaurants and grocers.
For our current wholesale menu and price list, please contact:
t. 0161 432 7184
Cakes + Pastries
Our bakery team make a range of seasonal tray bakes, tarts and sweet and savoury pastries which you can buy individually from our cafés , or order wholesale direct from our bakery. Our croissants take 24 hours to complete; the dough is made with a levain, Organic flour and French butter and is hand-cut, rolled and baked fresh every morning! Our pain au chocolat contains organic dark chocolate and is also made with the same great care and attention.
Our bread has nothing to hide...
The only essential ingredients for making great bread are Organic flour, salt and water. As much as possible, the flour we use is organic and stoneground. We keep our use of commercial yeast to a minimum, preferring to let time do the work, and our sourdough loaves are risen only with naturally occurring yeast.
Our bread does not contain anything artificial, no processing aids, flour improvers, dough conditioners, preservatives or chemical leavening. Any other ingredients we choose to flavour our loaves – like molasses, seeds, dried fruits and herbs – are all natural and we buy organic where possible, usually sourced from Unicorn Grocery or Suma.
Bread that is fermented carefully and slowly over time will exercise your digestive system and the yeast and bacteria from the preferments provide B-vitamins and biotin. There is an improvement in mineral bio availability and research has also shown a reduction in the components of gluten responsible for triggering digestive discomfort and intolerances to wheat.
Give it time
Our bread has been given time to allow for appropriate fermentation. It is a natural product and, just as with fruit or cheese, it takes time for it to mature and ripen. Our bread making process always starts the day before with the mixing of the preferments. These are left to develop for about 12 hours, it’s then at least another 4 hours from mixing everything together to the first loaf of bread; most of that time is resting, allowing the yeast and lactic acid bacteria cells to do their work and develop as much flavour as possible.