Liverpool café-bistro The Watering Can announces the launch of Frankley’s Bakery, a new in-house bakery operation offering freshly made bread and cakes and named after two dogs. Tony McDonough reports
South Liverpool café-bistro The Watering Can has opened a new in-house bakery at its sister venue The Wheelbarrow on Greenbank Lane.
Backed by more than £100,000, Frankley’s Bakery has seen the recruitment of an experienced team to produce a range of artisan breads, pastries, cakes and sweet treats.
This move enables the business to vertically integrate key elements of its food production, ensuring greater consistency, quality control and operational efficiency across both hospitality venues while also creating a retail offering.
Fresh bakery products will be available for takeaway at The Wheelbarrow from Thursday to Sunday from 9am to 4pm, alongside a newly launched Frankley’s Bakery mobile food trailer positioned near the boating lake at Sefton Park each weekend.
The silver trailer will operate Saturdays and Sundays from 9am to 5pm, serving artisan bakery products together with a drinks menu including coffees, teas, matcha drinks, along with iced and soft beverages.
Owner Keith Perryman said: “Launching our own in-house bakery, particularly during challenging conditions within the hospitality and leisure sectors, reflects our long-term commitment to quality, innovation and sustainable growth.
“By investing in production capabilities and experienced staff, we are able to strengthen our supply chain, maintain high product standards and introduce new customer touchpoints through both our venues and mobile retail operation.”
Frankley’s Bakery will produce artisan breads including brioche rolls, Parisienne baguettes, focaccia and sourdough, as well as pastries including all-butter croissants and specialty puff and shortcrust creations and seasonal favourites.
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The bakery will also support the recently launched Luxury Afternoon Tea offering at The Watering Can, allowing the business to enhance its premium dining experience through daily-fresh bakery production made entirely in-house.
Named after the owners’ two Dogue de Bordeaux dogs, Frank and Stanley, Frankley’s Bakery represents the latest stage in the group’s continued expansion strategy.