For the first time Manubread has opened its front of house to the public in Invermay, a move new bakery owners Tim Watson and Dwaine Griffin hope is going to be well received.
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After a two month closure the business reopened on Tuesday under the new owners, who also took over the Scottsdale Bakery earlier this year.
The site had been used as Manubread's production site for its baked goods but did not have a front of house section to serve the public.
Mr Watson said he understood the idea to serve the public directly from a shop front was a vision of the previous owners.
"To us it made perfect sense to open a bakery in Invermay, it didn't have its own bakery and it's a large catchment with lots of residential and industry areas.
"We've been keen to expand into Invermay and we saw the opportunity to join the two (businesses)," he said.
The previous owners distributed products to local restaurants and grocery stores, in addition to hosting a stall every Saturday at the Harvest Launceston market.
Over the last six weeks the new owners were working to reopen the bakery and Mr Watson said himself and Mr Griffin were happy to take on a brand with such a strong following and reputation.
"We want to focus on the store for the next few weeks and when we're comfortable with that look to coming back to Harvest," he said.
"We envision once the bakery is fully up and running we will do business with restaurants around Launceston and a few select retail outlets."
Despite the change to open up the shop to the public, rather than just a wholesale bakery, Mr Watson said the bakery was "staying true" to the Manubread name.
"We're still making all our iconic artisan and sourdough breads, and French pastries, as we managed to secure the two pastry chefs and are also adding in the iconic Scottsdale bakery pies and pastries," he said.
"We spoke to the key employees and once we had them on board, collectively we decided to rescue Manubread and reopen it."
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In addition to the iconic menu items the bakery will offer products such as sandwiches, rolls and baguettes to cater to the workers in the nearby industrial area.
"The almond croissants and the bread have an enormous reputation around Launceston," Mr Watson said.
"Probably what's different under the change (of ownership) is giving more freedom to our pastry chefs, so you'll see a much broader range of French pastries in the shop."
The bakery's shop front is open from 7am until 5pm on Monday to Friday, and from 8am to 3pm on Saturday's at the 215 Invermay Road site.
