A recently opened bakery is proving such a hit that customers are queuing for up to an hour to sample freshly baked sourdough, cruffins and croissants
Pollen Bakery, which opened in September of last year, is a sourdough and Viennoiserie bakery based in a railway arch underneath Manchester’s Piccadilly Station. It is run by Hannah Calvert and Chris Kelly who gave up successful careers in the banking world to start this venture. Pollen was born from a love of great food, fermentation and flavour. “We started baking sourdough in our home kitchen in 2011 and our obsession began from there. So five years later, after much practice, reading and experience we decided to leave our bank jobs and embark on bringing great real bread to central Manchester.
“At Pollen our goal is to produce the best quality bread we can and we are always striving to improve, make our bread better and learn a lot along the way.
All our bread is sourdough, made with naturally occurring yeast from our sourdough culture. We use only three ingredients in the base of our dough -– flour, water and salt. Great bread doesn't need anything else.”
One of the most popular Viennoisserie items available is the delightfully named cruffin, which consists of croissant dough, rolled up and baked in muffin tins, then filled with a flavoured pastry cream or curd. The flavour changes weekly and if these seem tempting be warned, they literally go like hot cakes with a recent batch of rhubarb and custard cruffins all selling out shortly after 10am.
Pollen bakery is open for takeaway breakfast pastries, sandwiches at lunchtime, cake and take home loaves from 8am Wednesday to Friday and 9am on Saturdays. www.pollenbakery.com