A solid addition to Altrincham’s already thriving bakery scene, Bread Bin Bakery is a real contender, turning out proper croissants, serious sourdough, Swedish kanelbullar (that’s cinnamon buns to you and me) and homemade Bakewell tarts. Serving from their sleek spot near the very top of Altrincham high street, which has an ideal-for-people-watching coffee bar too, it’s no wonder they’re usually packed, and regularly sell out too.
“We make three types of sourdough every day — our house blend, which we call New Street Sour (80% white, 15% wholemeal, 5% rye), White (100% white) and our five seed levain, which uses five types of seeds. All of our breads are made using regeneratively farmed Wildfarmed flour,” the Bread Bin Bakery team explain. “We have built a reputation for the quality of our laminated pastries. Our biggest seller every month is our morning bun, croissant dough flavoured with cinnamon, sugar and orange zest (and recently complimented as “amazing” by Ian Wright on We are the Overlap).
“We also sell a selection of tarts, cookies and cakes. Our Bakewell tart has been on our menu since day one. We sell large quantities every week. Made on site every week with only six ingredients; flour, butter, sugar, eggs, ground almonds and raspberries,” they continue. “Clear favourites that always sell out are the lemon meringue pastry, this is a cross laminated pastry base that is filled with a lemon curd custard and topped with torched Italian meringue. Another firm favourite is the pistachio cruffin, which is croissant dough moulded in the shape of a muffin and filled with a pistachio cream.”