Half Dozen Other

“Classic bakes, modern takes.” Half Dozen Other’s tagline is as catchy as it is apt. A contemporary bakery located in one of Manchester’s landmark redevelopment areas — the Green Quarter and Red Bank — this small but perfectly formed establishment has the oven on seven days a week for breads, pastries, cakes and sweet treats. But a word to the wise: this is a pop-up-style operation, not an eat-in spot, meaning orders are taken over the counter and there’s no lavatory for customers in need. Don’t let that put you off, though. Everything these guys make is truly delectable. 

Selling out the front of a giant shuttered entrance, behind which the hard work happens, Half Dozen Other does a roaring trade in excellent coffee, freshly squeezed orange juice, and teas. But it’s the baked goods that garner most attention. Selling both retail and wholesale, the team are proud to use only the highest possible quality of ingredients in every step of the process. So, organic flour comes from Shipton Mill, fine cultured butter is imported from northern France, Normandy to be precise, and Belgian masters are called upon for chocolate and cocoa, used in items such as the incredible Pain au Chocolat. 

Established by the acclaimed team behind Manchester breakfast and brunch institution Pot Kettle Black, Half Dozen Other began as a small add-on to the crew’s Barton Arcade cafe, where dough and croissants were made by hand, before being raised naturally into a revered and respected standalone business which now trains apprentices and bakers, proving and providing the next generation of talent. Hence relocating to this larger address at Red Bank, on the city centre’s northern fringe, allowing the offering to expand and serve both customers and other stores. The ever-growing wholesale business being the latest ingredient in a wildly successful recipe.