You’ll find this small batch bakery and kitchen down the cobbled street at shared creative workspace SEESAW – follow the smell of fresh bread and pies just out of the oven, then bagsy a seat at one of the cafe tables or window ledges and enjoy the calming blue hue of the island counter.
Food is basic, but everything is made in house with care and love by baking duo Dorothy Jaffa and Lewis Loughman using great ingredients. The bakery is sustainable, seasonal and local, with the best produce Manchester has to offer (meat from Littlewoods, cheese from The Crafty Cheese Man and organic veg from Cheshire’s Cinderwood Market Garden – a Flawd production), meaning the offer changes regularly. Here’s how it works: catering for the breakfast and lunch crowds, there’s a daily rotating selection of baked goods from 9am, alongside stalwarts such as granola and bacon butties, the cold sarnie selection gets made on the homemade sourdough, focaccia and wotnot for 11am, and there’s hot stuff from noon – think things on toast like three cheeses with house pickles, fried or scrambled eggs, and miso oyster mushrooms with seeds, or Roman-style pizza (ask for the topping of the day), pies such as chicken and mushroom and other creations like the must-have veggie Red Leicester and chive pasty. Sandwich fillings might include chicken and herb mayo, salmon and dill cream cheese, vegan turmeric chickpea smash or butternut squash with black bean hummus and greens. It just depends…
Drinks are provided by SEESAW, with coffee rustled up by SEESAW’s baristas using local roastery Swansong and natural wines from KERB, also run (as are OL Brewery and the various Takks around and about) by SEESAW co-founders, Philip Hannaway and David McCall.
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