State Fayre

At the risk of stereotyping, when we think of bagels we think of Jewish communities in New York. But this breakfast, brunch and lunchtime staple has a history that stretches back long before the Big Apple was the Big Apple — to when it was still called New Amsterdam. The circular bread roll with a hole in the centre originates from Eastern Europe during the early 17th Century, and it’s only really in the past half century that they’ve become rooted in popular culture. State Fayre has certainly done its bit popularising them in Manchester, and is still the best spot in the city for these iconic delicacies. 

Proudly brandishing its credentials as our hometown’s oldest kosher bakery, State Fayre claims to make “the best bagels in town”. And you’d be hard pushed to prove them wrong. Firing the ovens up for the first time in 1905, the operation quickly began luring customers in far beyond the area’s famous Jewish community, while also getting people accustomed to Challah and Kichels, not to mention some of the most beloved baked goods in the North West. So that would be barm cakes, muffins and more. Knocking on the best part of 150 years later, and little has changed about the quality or the expansive range on offer. 

Poppyseed Homentash, cherry bakewells, milky fruit cakes, and fresh cream scones still barely scratch the surface of a menu that changes seasonally — particularly in terms of traditional and authentic Jewish fare (sorry, Fayre…). Certain recipes are synonymous with specific times of year and religious observances. Add to all this a significant b2b side of things, with thousands of bagels coming out of this business each week and hundreds of bread loaves when orders require it — festivals are a biggie — and it’s any wonder you’ve not tried State Fayre before. So, time to rectify that record.