Manchester’s favourite naughty dessert cafe has reopened its doors this week with a brand new pancake menu.
Not content with celebrating on just one day, the team is stretching Shrove Tuesday out into the whole week, serving up delightful late-night pancake stacks loaded with the likes of blueberry crumble, maple syrup, Kinderella cream and hot fudge from 4pm.
After that, they’ll be launching a new birthday-themed menu from 7 March to celebrate the cafe’s 7th anniversary with plans to introduce more cakes, cookies, gelato and brownies as the weeks go on.
Black Milk loyalists will be happy to know that the famous milkshakes are staying, and pancakes will become a regular feature of the menu going forward too.
The brand is also working on a special new flavour of its lauded cream spreads, due to be released this spring.
Bosses have used the closure to give the site an overhaul: refreshing the interior with new ‘chocolate bar’ tiling, replacing the patterned wallpaper with fresh, neutral pale pink walls and installing a brand new kitchen for their new head baker, Kendra Groves.
An award-winning pastry chef, Kendra has recently moved to Manchester from Queensland, Australia to take on the role, having previously run her own bespoke cake business Wild Child Cakes back home.
As Wild Child Cakes, she has baked up some crazily Instagrammable and colourful creations, decorated with everything from ‘drunken Barbies’ clutching miniature bottles of Absolut vodka, to festive dragons and gnomes – so we’re very excited to see what she’s going to create for them here in Manchester.
She tells us that for Black Milk’s birthday week, she’s planning on creating a huge “five-tier extravaganza” combining “lots of colour, sprinkles, and things like that.”
Old school flavours will be the order of the day, with the buttery, vanilla birthday favourite that is funfetti due to make an appearance – perhaps crossed in some way with every Mancunian sweet tooth’s other obsession, Lotus Biscoff.
This week, the cafe will only be open during the evenings as they get settled back in with their new team.
Doors will open 4pm until 8pm from now until Friday, then on the weekend a soft launch for the site will see opening hours run from 12-8pm.
Feature image – The Manc Eats
Popular London bakery Gail’s to open string of North West cafes next year
Popular craft bakery Gail’s has hinted at plans to open a string of new cafes in the North West next year.
The group, which already has a large number of bakery-cafes in the south of England, has announced it will open its first North West site in Wilmslow in early 2023.
Bosses have also said that ‘further locations in the North West’ will be announced in the new year, adding that all the new bakeries will serve GAIL’s artisan sourdough breads, pastries, sandwiches, and cakes alongside its specialty House Blend coffee.
The news also seems to potentially confirm speculation that the brand is planning a move into Manchester after The Manc shared news of potential plans for a Gail”s opening in the city centre in October.
Having already seen planning documents that suggest the chain is planning to take over the former White Stuff unit on King Street, it now appears that more news on that opening will be coming in 2023 – although it’s hard to say if it will be the first Manchester site to be announced.
The bakery group already has strong ties with Manchester, having run its sister wholesale bakery The Bread Factory in Openshaw since 2017.
Formed in the early 1990s by namesake Gail Mejia, Gail’s began when its eponymous founder decided to bring together the best bakers in London to create bakes for the capitals top chefs and restaurants.
Today, is known more as a customer-facing cafe and bakery whilst The Bread Factory continues the original wholesale legacy – supplying high quality, artisan breads to some of the region’s top local restaurants.
Gail’s first cafe opened on Hampstead High Street in 2005, and now the brand has 79 in neighbourhoods in and around London, Oxford, Brighton and more.
Turning back the clock on industrialised baking practices and moving to bake bread as it used to be baked: by hand, using quality ingredients and time-worn artisanal methods, Gail’s soon established a name for itself and has come a long way since those early days.
Still, the stuff that matters – the ethos, the suppliers, the skill and a handful of tried-and-tested sourdough starter cultures – hasn’t changed.
A champion for sustainability, the bakery also prides itself on minimising food waste by carefully setting aside any leftover food and donating it to a selection of local charities in each eatery’s neighbourhood
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