Salford’s combined bakery, brewery, cafe and bar has a new summer menu – and it’s delicious.
The Old Fire Station is bringing a unique combination of world-class craft to the heart of Salford.
Since opening in 2023, after the University of Salford’s transformation of the historic Fire Station building it has become a central part of the community.
And as I walked around the bakery, it was amazing to be able to smell the amazing variety of food that they had on offer.
The large windows of the old fire station, also kept the building lit and welcoming – with the smells of dough wrapping around the brickwork – making you hungry the second you walk through the door.
I was lucky enough to be welcomed into the small but creative bakery of the fire station, with the pastries and dough being perfectly molded.
Following the tour, I was able to sit down and try two delicately constructed baked goods, one sweet and the other savory the Spandauer and the Pizzetta.
Starting with the Pizzetta – which costs £3.50 – it was a delicate made baked item – with a savory pastry on the outside, with hints of sweetness – it was perfectly matched with olives and what looked and tasted like sundried tomatoes.
The Pizzetta was a perfect start for a ‘brunch’ item, and as I cut into it, you could see the layers built up inside, and it matched well with my chosen beverage of filtered coffee.
Every bite was fresh, and felt organic – and despite being sat there for a while, whilst I took in the surroundings – every bite was so delicious and warm.
And after washing down the Pizzetta with the warm and roasted filter coffee, I then began to tuck into the lovely Spandauer.
A Spandauer is a traditional Danish flaky pastry with a creme patissiere filling – and for this time at the Old Fire Station it was filled with custard.
Cutting into the pastry felt like a crime, breaking up the wonderfully designed exterior – with the shape of the Spandauer holding shape.
But once I took the first bite I was so happy to have done so. The wonderfully light pastry was amazingly combined with the creamy custard – that was light but also so filling.
The combination of flavours was a true delight and continued to excite me with every bite – and I would certainly recommend to anyone who would be looking for a coffee and light bite – especially for the price of £3.20.
And after following my tour of the bakery, I was welcomed into the Old Fire Stations brewery, Lark Hill Brewery, which was led by Head Brewer Jack Dixon.
Drawing on his humble beginnings at the Star Inn and then moving to rapidly expanding Seven Bro7hers – Jack has full creative control over every brew.
This freedom lets him experiment and explore new flavours, producing a diverse range of brews – from experimental beers (working in collaboration with researchers at the University) to carefully crafting true-to-style classics.
And when having a look in the brewery, I was able to try small servings of four of the house brewed beers – the Helles lager, their West Coast IPA, Pale Ale, and a Mango flavoured IPA.
Jack said: “Having the autonomy to design and brew what I want, without limits, is rare and exciting.
“It means every beer we pour here has a story and a personality. We’re proud to bring something new to Salford’s craft scene.”
Jack’s favourite was the Helles lager – which I completely understood – a refreshing beer that went down very well.
And much of the same could be said for the West Coast IPA – a beer that I would happily drink all evening – but wouldn’t mind interchanging with the small pale ale, which Jack described as a delightful ‘session beer’ – something I could agree with.
And with both the bakery and the brewery making everything in house, it is a wonderful experience, with wonderful smells coming out of every corner.
I would certainly recommend a visit, where the menu is full of exciting new options.
The new menu includes unique bakes that are hard to find anywhere else in the city, including silky lemon cream cruffins, cross-laminated Pain Suisse packed with thick crème pâtissière, and the pizzetta (Italian for mini pizza) pastry.
Each item has been refined and tested by the team, with vegan and vegetarian options developed intentionally to accommodate all.
Summer also marks the arrival of The Old Fire Station’s slow-fermented, hand-stretched NYC-style pizzas – all served within the historic fire station walls.
The new menu will also feature a signature “Salford bagels” – as the new debutant will be a one-of-a-kind fusion of North American, German, and Jewish styles and fermented for up to 48 hours.
Developed over several years by assistant head baker Scott Shannon, the bagels are crafted to give a crisp outer shell and chewy centre, built to hold fillings, like the smoked salmon and thick New York inspired cream cheese.
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