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Deli & Bread

Salad preparationIt was with great excitement (and relief!) that in early 2015 we moved our food prep from the tiny kitchen behind the deli into a spacious, new and shiny professional kitchen upstairs. Since then we have been able to produce a greater rangeof food to go andkeep our most popular lines more consistent. We are very proud of our seasonal salads, curries, and chillies, all made with our lovely organic veg. We serve hot soup daily, usually 2varieties, usually gluten free (unless it is a Minestrone, or a Turkish Lentil & Bulgur for example), always delicious. Our flapjacks (chocolate & raisin and seeded) Food preparation in our kitchensell out as fast as we can make them, and we have recently expanded our sweet range with decadent chocolate truffles made with coconut oil and date syrup (current flavours are cherry & hazelnut and walnut & orange).

As well as the food we make in house, we serve a tempting array of olives and antipasti from a range of suppliers including Dorset-based Olives et al; pasties, calzones and sosmix rolls from Manchester-based Forest Foods and Saker Wholefoods in West Yorkshire; pies and gammodoki (Japanese-style fried tofu, 'mock goose’ apparently!?) from Pauls in Leicestershire; Samosas, onion bhajis and other spicy snacks from Lily’s in Ashton-Under-Lyne. And not forgetting wonderful cakes from the most talented Erikas (a former member and her best friend!) at Black Cat Cakery. Bring in your own containers and you will receive 15p off for each tub used.

Organic breadWe sell fantastic fresh bread over the counter from The Handmade Bakery, a community supported workers co-op in Slaithwaite, Yorkshire, and Trove who are based in Levenshulme, South Manchester. Both bakeries use organic flour and traditional methods to create exceptional artisan loaves. Bread is delivered every day except Sunday (Handmade Bakery - Tuesday and Friday lunchtime; Trove - Wednesday, Thursday and Saturday lunchtime).


 

View our range and product prices, bread products price list (pdf).

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