Harwoods Patisserie, run by Andrew and Sarah Harwood, has relocated from High Street to Pepper Lane in Standish, opening a larger site that allows them to expand their offerings and increase production.
New location and expansion
The move, which took place on August 5, comes almost six years after the couple first opened their patisserie on High Street. The new premises, just a mile away, provides more space for their growing business.
Andrew, a Bolton-born pastry chef with over 20 years of experience in hospitality, including working at Ribby Hall Village, previously appeared on Bake Off: The Professionals with friend Raf Perussi, reaching the final six.
From market stall to permanent home
In 2020, during the pandemic, Andrew and Sarah opened their own patisserie in Standish after establishing the business in 2018, touring artisan markets across the region. They quickly gained a reputation for inventive takes on classic patisserie and handmade chocolates, attracting customers from Lancashire, Cumbria, and beyond.
The new site, which was several years in the making, takes over from the former Gent's Pie Shop, with the blessing of its previous owners Malcolm and Carole Gent.
Expanded menu and new features
At the new shop on Pepper Lane, Harwoods Patisserie will sell homemade pies and sandwiches, hot and cold drinks, and offer seating for customers. There is also a small classroom for four people, where hands-on classes will be held.
Andrew explained: "We started looking three years ago and we looked for a building big enough to expand. It was previously a bakery and Malcomb got it off his dad, it's always been a bakery or general store and that's worked well plus it's held onto that family aspect of the building."
He added: "We've always wanted to consolidate. You start off by renting out kitchens and storage, but now we’ve bought this building, and from family point of view it’s an investment for a long-time venture, it makes us a bit more secure. We’ve made it a nice place for staff too, better staff rooms and facilities, just like business we always wanted it to be."
Pies, sandwiches, and sweet treats
The menu now includes elevated pies such as beef shin with diced potato, rosemary, and thyme at £4.50, along with meat and potato, chicken and mushroom, and triple cheese with caramelised onion. A sausage roll uses pork from a Cumbrian butcher. Sandwiches include ham salad, tuna and cucumber, and pastrami on pretzel bread, plus a cheese pastry tart with croissant, roasted pepper, chutney, serrano ham, and rocket salad.
The pastry cabinet will still be well-stocked, with new items like Viennese biscuit with passionfruit jel, giant cinnamon buns, and lemon meringue buns around the £3 mark, plus giant cookies for £2.75.
