{"id":23612,"date":"2026-02-11T15:56:29","date_gmt":"2026-02-11T15:56:29","guid":{"rendered":"https:\/\/satellite.mmu.ac.uk\/northernquota-old\/?p=23612"},"modified":"2026-02-11T17:22:08","modified_gmt":"2026-02-11T17:22:08","slug":"grue-patisserie-the-new-french-patisserie-changing-taste-buds-in-manchester","status":"publish","type":"post","link":"https:\/\/satellite.mmu.ac.uk\/northernquota-old\/grue-patisserie-the-new-french-patisserie-changing-taste-buds-in-manchester\/","title":{"rendered":"Grue Patisserie: The new French patisserie changing taste buds in Manchester"},"content":{"rendered":"\n

\u201cSoulful, heritage, and Timeless\u201d: three words self taught head pastry chef and mastermind behind the tarts Farah Bioche uses to describe her new French patisserie with Wissam Jedar. <\/p>\n\n\n\n

Based in Altrincham, Grue Patisserie <\/a>has recently opened its door for fellow Mancunians to taste their French-inspired pastries and cakes. <\/p>\n\n\n\n

For this Valentine’s weekend they are also releasing a limited edition red love heart entreme called Amour. Filled with a vanilla bavaroise mousse, roasted almonds, a madeleine biscuit and a red fruit confit, topped with small flecks of gold and petals, the palm-sized delicacy is unique. <\/p>\n\n\n\n

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Amour: Image credit Scarlet Chambers<\/figcaption><\/figure>\n\n\n\n
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Amour, is not the only desert on show, with fake-fruit entremet, apple crumble muffins, molten chocolate cake and tiramisu cheesecake, you are not short of a selection.<\/p>\n\n\n\n

Farah touched on how their patisserie differs from those in Manchester. <\/p>\n\n\n\n

\u201cThere are not a lot of French patisseries in Manchester, there’s bakeries, but not patisseries,\u201d said Farah, before explaining the process that goes into each pastry. <\/p>\n\n\n\n

\u201cPastry is mainly entremet, it\u2019s everything that is not from the oven. A good pastry has to sit in the freezer, keeping it fresh, which is what we do. A bakery is everything that comes out of the oven. I don’t know how to bake well. I struggled for ages to make a good cookie. But I\u2019m good with pastry.\u201d<\/p>\n\n\n\n

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Wissam explained how Grue Patisserie came to be: \u201cWe started a year and a half ago at home. We added a fridge or two in our home kitchen, a stainless steel table, a small one. It was a mess. <\/p>\n\n\n\n

“We had that for almost a year. And then we found a workshop in Salford back in September and we moved from home to the workshop. That’s where we could make more products for pop-ups.<\/p>\n\n\n\n

“Pop-ups are very good, but at one point I do think you need a physical place. We found this [Grue Patisserie] in June. We had to do a lot of work on the shop because it used to be an old sandwich shop, about 30 years old. We had to redo everything. <\/p>\n\n\n\n

“It was supposed to be ready to open in September. But complications with the construction company delayed things. So five or six months delay, but in the end, here we are.\u201d<\/p>\n\n\n\n

Wissam is Moroccan and Farah has a French dad and Algerian mum, but both were born and raised in Brussels, resulting in a concoction of elegant taste and style, showcased through the new patisserie and tarts.<\/p>\n\n\n\n

\u201cGiving is my love language\u201d Farah said, adding that they cracked over 8,000 eggs and created around 3,000 mini bites last year. This was before they had a permanent residence in Altrincham and only did pop-ups and pre-ordered cakes and pastries.  <\/p>\n\n\n\n

Farah said her mum was the biggest influence in getting her into baking. \u201cAs long as I remember I\u2019ve been creating cakes. At four years old I was doing crepes. And then I started doing some cakes when I was in primary school to give to people in class. <\/p>\n\n\n\n

“And then in high school, I started to sell my cupcakes, very ugly cupcakes, to my classmates. I remember it was like one euro. And then I don’t know, with the arrival of Instagram, I’ve seen some nice stuff, so I wanted to recreate that. Until I then found my style two years ago.\u201d<\/p>\n\n\n\n

One of Wissams favourite entremets is the Mojito lemon, a store eye catcher. “Inside the lemon is mint, apple, lemon supreme and vanilla ganache!” <\/p>\n\n\n\n

In the future Farah and Wissam hope to impliment speciality coffee to pair with the entrements or have them as stand-alone. “We want to do coffees with meringue on top, or tiramisu cream on top, or creme brulee. We also want to add French baguettes and a lot more entrement in the fridge. I think the selection is going to grow a lot once we set up the team on the baking side of things.” <\/p>\n\n\n\n

With only three patisserie chef’s currently on board and a two month old baby, it’s safe to say the couple have their hands full.<\/p>\n\n\n\n

Grue Patisserie are open Tuesday to Friday – 9am to 4pm and Saturday and Sunday 9am to 6pm.<\/p>\n\n\n\n

<\/p>\n\n\n\n

<\/p>\n","protected":false},"excerpt":{"rendered":"

\u201cSoulful, heritage, and Timeless\u201d: three words self taught head pastry chef and mastermind behind the tarts Farah Bioche uses to describe her new French patisserie…<\/p>\n","protected":false},"author":1920,"featured_media":23619,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"om_disable_all_campaigns":false,"_monsterinsights_skip_tracking":false,"_uf_show_specific_survey":0,"_uf_disable_surveys":false,"footnotes":""},"categories":[4972],"tags":[5931,7],"class_list":["post-23612","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-news","tag-french-patisserie","tag-manchester"],"acf":[],"yoast_head":"\nGrue Patisserie: The new French patisserie changing taste buds in Manchester - The Northern Quota<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/thenorthernquota.org\/grue-patisserie-the-new-french-patisserie-changing-taste-buds-in-manchester\/\" \/>\n<meta property=\"og:locale\" content=\"en_GB\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Grue Patisserie: The new French patisserie changing taste buds in Manchester - 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