Bisous Bisous was named ‘Best Producer’ in the Observer Food Monthly Awards 2017

Considering it’s part-run by a bona fide Parisian, it’s safe to say Bisous Bisous had a head start when launching in 2014. Alex Moreau, who runs the Didsbury patisserie with partner Kirsty McAlpine, modestly called their cakes ‘stunning’ and ‘very close to, if not just as good’ as those of his home city.

It seems the Observer Food Monthly judges agree.

The little confectioner has just won ‘Best Producer’ in the publication's prestigious annual awards, beating off stiff competition from the likes of…well, actually we don’t know, we called and they couldn't tell us as it's a judge-nominated category (which seems a little secretive but hey ho).

Anyway, what we can say is that it was the only Greater Manchester venue to win this year; impressing judges with French pastry products spanning salted caramel eclairs to lemon meringue tarts and the pillowy pastel macarons that took so long to perfect. 

Viennoiserie and bread is another staple - with classics like pain aux chocolat, croissants and brioche - and the team also offer extravagant celebration cakes that wouldn’t look out of place in some of the French capital’s most esteemed pâtissiers

We can’t wait to reveal to you our very special announcement! @obsfood #observerfoodmonthlyawards
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2017 10 16  Ofm  Bisous  Bisous
The award was presented to Moreau (middle left) and McAlpine (middle right) by Nigella Lawson and Jay Rayner on 12 October at London’s Freemason Hall

It sounds like something straight out the pages of Chocolat, but success hasn’t always been so sweet. On first moving to Manchester six years ago, Moreau was managing a failing steakhouse, which he later relaunched with his family as 63 Degrees on Church Street.

Fortunately, the Northern Quarter restaurant is still going (now on High Street), but Moreau and McAlpine had many more sleepless nights to come in opening Bisous Bisous (‘little kiss’ in French) - both baking in the small hours while managing a family, and in getting customers to recognise the value of their products over the likes of ‘four eclairs for £1' in Tesco. 

The hard work’s paid off, however: brisk business has meant an expanded team and a stall at Alty Market, as well as new equipment to cope with increased production. The patisserie also supplies cafes and restaurants such as nearby Hispi, and more stores are in the pipeline.

First destination? Manchester city centre, apparently. We’re looking forward to it.

Nothing better than freshly baked bread on a Sunday #_bisousbisous #patisserie #didsbury #frenchbread
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