The massive new Manchester warehouse bakery delivering show-stopping artisan sourdough and pastries

Half Dozen Other, the bakery division of the Pot Kettle Black Group, is serving up show-stopping pastries, freshly baked cookies, and sourdough bread bursting with flavour.

Established by former rugby league players Jon Wilkin and Mark Flanagan, Half Dozen Other has grown from a small bakery facility to a full-scale warehouse operation in just a few years.

After being inundated with wholesale requests during the pandemic, the company moved to its giant current site in Red Bank, nestled behind The Sparrows.

Co-founder, Jon remarked: “We love looking after customers and delivering great bread and pastry for them to enjoy. The city is full of great food and drink, better than ever before. If you’re a chef, then this city is a cracking place to give it a go.” 

Half Dozen Other Joins The Exciting Red Bank Neighbourhood

Red Bank, Manchester’s up-and-coming neighbourhood, has become increasingly popular, particularly with The Sparrows earning a spot in the Michelin Guide. Adding to its appeal, Half Dozen Other has now secured a 10-year lease. 

Part of the Victoria North regeneration program led by developer Far East Consortium, Red Bank is also home to local establishments like Foundation Coffee House, Green Arches Brewery and Bar, and GRUB – Manchester’s biggest street food venue and events space.

Sporting a charming pink façade, the bakehouse beckons with its pop-up café counter, inviting customers to indulge in a cup of freshly brewed Hasbean Roastery coffee or one of Half Dozen Other’s iconic bakes. While there isn’t indoor seating available at the moment, a few outdoor tables provide an al-fresco option for coffee and snacks.

Beyond the counter, customers can catch a glimpse of the pastry room, where the creative process unfolds.

Further inside lies a spacious 5,000-square-foot warehouse, where all production takes place before being delivered to more than 40 clients across the North West, including Ramona, and The Firehouse.

The bakehouse operates without a fixed menu; the skilled team of bakers come up with their own innovative ideas and craft their offerings. But, customers can expect traditional bakes, as well as exclusive pastries like the vegan passionfruit meringue croissant (£4.50) and the blueberry and thyme Danish with almond frangipane and vanilla mascarpone (£3.80). 

‘Classic Bakes with Modern Takes’

On the day we visit, an over-cast Friday, we’re treated to signature croissants and cinnamon buns, along with nut-filled bakes featuring pecans, hazelnuts, almonds, pistachios, and walnuts. The bakes transport us to warm, sunny days. There’s a sense of embracing simplicity and pureness of flavour.

According to Jon, “My bakers don’t put anything in there that doesn’t enhance flavour – just bread and pastry like it’s always been made. Great flour, butter, amazing chocolate, and a bit of salt.”

“We opened our little pop-up shop two weekends ago, selling classic bakes with modern takes.”, Jon continues, citing the lemon meringue croissant, salted caramel pain au chocolat, and extra-large pistachio and chocolate chip cookie (with pistachio praline and crystallised pistachios), as some of his must-tries – all priced at a reasonable £4.50.

Our personal favourites were the coconut and chocolate eclair (£5), choux pastry filled with luxurious dark chocolate and coconut crémeux, complemented by creamy white chocolate, and coconut flakes. Equally enticing was the hazelnut twice-baked croissant (£4.50) – featuring twice-baked pastry, frangipane, pâte de noisettes, and candied hazelnuts.

Elsewhere, the pecan pie stuns – an impressive blend of pâte sucrée, brown sugar, vanilla, pecans, maple mascarpone, and candied pecans (£4.50)

As for the item that most captures the essence of the bakery? Jon highlights the majestic Kouign Amann: “It’s the best thing I’ve eaten. To this day I stand by that. It blew our minds and made us realise the talent of our team”.

Another highlight, Jon shares, is their salted caramel popcorn croissant (£4.50). And it’s a  beauty – two-colour dough, piped with salted caramel Crème Patissiere, adorned with popcorn. A classic pastry recipe with a modern twist. 

Jon commends his own half-dozen team, made up of Mark, Jordan, Claire, Jack, Nauris, and Silva, held together by Frankie Baird who runs the show: “I’m blown away every day with the quality of our team’s work. They are talented and thorough and care and that’s priceless.” 

Their hard work has paid off, as they’ve consistently sold out every day since opening, “Some dude came up from Devon. That’s not normal, and we’d sold out. Gutted.” So take this as a warning, get in quick!

You can find Half Dozen Other Bakehouse at Unit 17, Red Bank, M4 4HF and visit their website here

Open 8am-2pm on Fridays, and 9am-2pm on Saturdays and Sundays.