Born out of lockdown, newcomer bakery Batard has made waves for their pastries, pasties and pies this year, operating as a pop-up and wholesale business.
Come the end of this month, Lewis Loughman (founding baker of much-loved Gooey) and fellow baker Dorothy Jaffa will be taking up a permanent residency in SEESAW – a co-working space based on Princess Street which is catered towards creatives.
They will be serving the bakes they’ve become known for, using flour freshly milled on site, as well as a food menu focused on local produce and seasonality.
Their menu will consist of breakfast and lunch items, using the best produce Manchester has to offer – think meat from Littlewoods, cheese from The Crafty Cheese Man, and veg from beyond organic farm Cinderwood.
Each item will be centered around a product freshly baked on site – sourdough, hokkaido milk loaf, babka.
Coffee will be served by SEESAW’s baristas using local roastery Swansong, who are based in Salford.
Natural wine by Kerb, local beers and cocktails are to follow.
SEESAW was founded by three Manchester creatives – Takk, Kerb Wine and OL Brewery founders, Philip Hannaway and David McCall alongside Sheila Bird Studio’s Atul Bansal.
They partnered with 86 Princess Street’s landlord to see what could be made possible, building a creative industries community in the historic transformed warehouse space.
“We’re really excited to welcome Batard into SEESAW,” says Philip.
“As a fellow start-up they share our love of the creative and doing things differently.
“We couldn’t think of a better addition to our SEESAW cafe offer and we look forward to our members, as well as the public, enjoying what we have to offer between us.”
The Batard team can’t wait to have a new homen in the city centre.
“This residency is massive for us,” says Dorothy.
“Lewis first began baking at Takk, so we’ve known Phil and Dave for years and our businesses share common goals and ethics.
“We’re buzzing to be planting our feet in the city centre, it’s a great opportunity for us as such a young business.
“Serving customers directly from a permanent location will also allow us a certain creative freedom, the ability to change flavours regularly and showcase more ambitious menu items.”