The story
Pastille Bakery in Liverpool delivers a modern approach to artisan patisserie, rooted in the hands-on work of chef Jamie Heffey. Heffey launched the venture during lockdown, initially balancing baking duties while his partner managed administration and his mother handled deliveries. Frequent sell-outs at local farmers' markets eventually led him to team up with Ricky, owner of Rocco's Kitchen, to secure a permanent unit north of the city centre. His culinary foundation includes ten years working across Liverpool, further sharpened by training under Damien Wager in Bath and time at Pollen Bakery in Manchester.
The display case cycles through weekly specials including croissants, cruffins, cookies, and Basque cheesecake. Signature desserts include Black Forest gâteau and tiramisu styles, alongside a range of danishes. Each bake reflects a fastidious attention to detail, turning a straightforward unit into a destination for discerning sweet tooths. Demand remains high enough that the shop often sells out by closing time.
The menu extends to savoury items like breakfast baps, chicken Caesar sandwiches, and fish-finger butties. Operating Wednesday through Sunday allows the team to maintain fresh stock, though high demand means early visits are often necessary. This consistent quality secured Pastille a Local Gem award in the Good Food Guide 2026.
Recognition
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