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Crust of Ancoats
Visited 21 September 2026 by The Spotter
Why I love it
There's a queue outside before 8am and now I understand why. Tomasz started baking sourdough in his flat during lockdown and never stopped. The mill windows steam up while the ovens run. Get there before ten or the good stuff is gone.
Run by Tomasz Wiśniewski.
What to try
- The burnt-honey sourdough
- Potato and rosemary focaccia
- Day-old loaf discount shelf
The practical bit
Opening hours
- Monday
- Closed
- Tuesday
- 8:00–14:00
- Wednesday
- 8:00–14:00
- Thursday
- 8:00–14:00
- Friday
- 8:00–15:00
- Saturday
- 8:00–15:00
- Sunday
- 9:00–13:00
