Cuthbert’s began in 2006, establishing its roots in Aigburth with a humble home bakehouse. Juggling their commitment to demanding full time jobs in the food manufacturing industry, the founders of Cuthbert’s Liverpool cake shop initially catered to just family and friends, gradually extending their reach to local markets, shops, and cafes with their delicious bakery goods. And soon, there was a rise in orders, and with the smell of freshly baked cakes wafting through the streets, their home soon became a 24 hour bakehouse. So, then came an expansion, one that has transformed Cuthbert’s Bakehouse into one of the most popular in Liverpool. Elaine is the creativity generator behind the brand, and Matt is the baker - the pair of them are a great recipe for success.
Afternoon tea is served at Cuthbert's Bakehouse with a variety of sweet and savoury treats, including the bakehouse's famous scones, served alongside unlimited loose leaf tea and filter coffee. As a standard, you can expect to find sandwiches with a salted beef, Monteray Jack filling, with pickles and slaw (similar to a NYC Reuben), along with a mini cheeseburger and fries, and a chicken Caesar brioche. Sweet treats usually include their famous red velvet sponge, pecan brownie, New York crumb cake and a doughnut with lashings of chocolate chip cream.
Lunch sees the addition of a homemade soup of the day with bread, along with a house salad, smashed avocado on sourdough, and a crispy buttermilk chicken burger. There is also a different yet delicious dish of Korean BBQ chicken waffles, topped with sesame seeds, spring onions and coleslaw, along with a homemade sausage roll, deep filled quiche, plenty of toasties and bagels, too.