The story
Long Boi’s Bakehouse in Manchester brings a distinctly creative approach to local bakery work. Jenny Oakenfull, a former Pollen graduate, converted a long-disused corner shop into a neighbourhood staple back in autumn 2020. A small team of female bakers now runs the compact kitchen. They prioritize seasonal provenance, sourcing eggs and milk weekly from Organic North and butter from R Noone & Son.
The daily selection at this Levenshulme bakery leans toward playful combinations rather than strict tradition. You will find pandan lamingtons that reinterpret the Australian coconut classic, alongside savoury twists like an everything bagel croissant stuffed with dill, spring onion, and cream cheese. Their sourdough arrives directly from Holy Grain in the city centre. Classic cakes meet with equal attention to texture and flavour.
Recognition from The Good Food Guide as a Local Gem reflects how quickly the community has embraced the spot. Orders are prepared for takeaway only, though a handful of outdoor seats appear when the weather permits. Visitors often arrive early because the compact production run moves fast. This independent bakery delivers a straightforward, ingredient-focused experience that values quality over ceremony.
Recognition
Location
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