The original bakery that Margaret and Bernard opened on 30th June 1967 was in Cleveland Road, Crumpsall, along with a small shop on Marlborough Road, Higher Broughton. Margaret took on the running of the shops and the accounts for the business. John was 14 when the family went into business and would help in the bakery after school and at weekends. At 16 he went to Salford College to formally train in baking and confectionery, and spent time in Switzerland and Europe gaining further qualifications and experience. John's sister Ann also attended the college a few years later and met husband-to-be Stephen Barnes, who also joined the family firm after gaining his qualifications.
The business grew in reputation and size, with another shop opening in Salford. This was replaced in 1979 by one in Prestwich, which, remained open until the mid 1980s. During those years the business won many accolades in the national bakery completions, with John, Ann and Steve taking on all comers to win the UK Bakers of the Year Award, four years in a row.
As the bakery flourished so did the family. John married Marilyn and had daughters Kate in 1978 and Laura in 1980. Ann and Steve had 3 children, Sarah in 1982, Anthony in 1984 and Joanne in 1986.
In 1991 Bernard and Margaret retired and Ann, Steve and John looked set to take over the business. However, with growing families to support, it was decided that expansion was required. Ann and Steve took over the running of the bakery in Crumpsall, whilst John opened a new business in Whitefield at 156 Bury New Road, where he concentrated on the “sweet things in Life”.
John’s passions and expertise always lay in the confectionery side of the business and this new branch to the family business concentrated on producing handmade chocolates, gateaux and desserts alongside birthday, wedding and celebration cakes. This new business and the old original bakery worked very closely, as they still do today. The bakery produces the majority of baked products for the Whitefield business.
As John's reputation spread and with a truly unique award winning enterprise, the business quickly out-grew the original premises and moved up the road to 190 -192 Bury New Road. Within 2 years of moving into this building, further space was again needed. The purchase and conversion of the house at 194 Bury new road provided the extra space needed.
By this point John’s Daughter Kate has joined the business, working both at the Crumpsall bakery and then at the Whitefield branch after studying catering at college. Laura, who had worked in the shop since the age of 14 at weekends and on school holidays, joined the business on a full time basis in 2002, after completing a degree in Business Studies at Nottingham Trent University.
With John safe in the knowledge that the business would continue with the next generation of Slatterys, the decision was taken to greatly expand in 2004 but true to form, not very far.
John had set his sights on a local landmark, the neglected 100-year-old Masons Arms Public House. Located just opposite the current business, it was the perfect opportunity to develop and grow the business, without losing customers by moving very far. The former pub was completely derelict and a complete renovation took place in just over 6 months. The business closed for just two days while the move from one side of the road to the other took place!
The new building boasts a stunning wedding cake show room, elegant dining room and the 'Slattery School of Excellence'. This unique training facility provides courses and demonstrations for both the trade and the general public, covering everything from chocolate, sugar modelling, cake creation to cookery and wine tasting.
Seven years after the move the business continues to go from strength to strength and is even more of a family affair. Laura currently looks after the shop side of the business along with all staffing issues, while John takes a greater role in the management of the production side of things. Ann and Steve's daughter Sarah joined the team over 4 years ago as one of our skilled cake decorators and their son Anthony works as our Shop Manager overseeing the running of the busy shop. Kate's role is supporting the course tutor in the Slattery School of Excellence.
There have been minor changes to the business over the years since moving to the new site, however 2012 saw a year of major changes and building work. The family got together and decided that the best thing for the future of the business would be to re-unite the two sides of the business. By bringing the Crumpsall bakery and the Whitefield business together, things would be logistically easier and also make succession planning for the future simpler too.
To make this happen an extensive six stage building and refurbishment programme was undertaken, over the space of 2 years, starting in November 2011.
This involved firstly building a two storey extension (1200sq. feet) to the left side of the building. This houses a new large walkin freezer on the ground, to cope with the extra requirements of storage fromthe bakery. It also is home to anextended loading bay and storage area. Above it a new, more luxurious toilet block was added.
By knocking through where the old toilets were once situated and in the conference room that was next to it, the space for the new 1,100 sq feet bakery was created –housing 2 large deck ovens, a retarder-prover, walk-in fridge and freezers and all the bakery equipment that was originally at the Crumpsall bakery.
Thirdly, a new 1000 sq foot kitchen was built on what was once an outside terrace space, which did not get used to its full potential with the unreliable Manchester weather!!
A further building stage involved incorporating the area that was once the old kitchen into the dining room –providing an additional 40 seats, a new bar and waiting area and allowing the complete refurbishment of the dining room adding booth seating, new flooring, new tables, chairs and full redecoration.
To the right of the building, adjacent to the car park the fifth and sixth stage of building have been completed. A single storey extension, with feature Apex roof houses a new,doubled-size chocolate room complete with viewing windows from the shop. The front area adds a further 300 sq feet to the shop area, which provides a purpose built chocolate sales area.
A complete refurbishment of the shop and wedding showroom area, completed in September 2013 has transformed the look of ground floor and is the final step in the complete renovation of the business.
With 8 immediate members of the family and 3 members of the extended family working together on the same site, Slattery is now in its third generation. Two members of the next generation are already keen to joining the business when old enough, so the business looks safe to continue to a 4th generation in the not so distant future!