Companio Bakery is owned by Neil Large, Phil Pryor and Baneta Yelda. Companio was originally established in 2015 by Russell Goodwin after a successful crowdfunding campaign based on the Ancoats bakery on Radium Street and the original model of utilising a bicycle and trailer to sell sourdough at Victoria Station in Manchester.
In 2019, Baneta, Neil and Phil purchased the business. Baneta and Neil, after becoming friends at the School of Artisan Food in the Welbeck Estate in Nottinghamshire decided they could team up to run all aspects of the bakery to provide the local community with high quality, hand made, natural sourdough breads as well as speciality breads, pastries and viennoiserie etc . Phil Pryor is a passionate advocate for real food and invested in Companio to promote artisan ways of food production and traditional methods, matters close to his heart.
Baneta is an Assyrian Iraqi who carries a strong family heritage in baking, harking back to her Grandmother who was a prolific community baker back in Iraq, this serves Baneta to bring her individual flavour and heritage to our Bakery. After arriving in the UK from Iraq as a refugee in 2014, she made use of her degree in Biology and an M
Baneta is an Assyrian Iraqi who carries a strong family heritage in baking, harking back to her Grandmother who was a prolific community baker back in Iraq, this serves Baneta to bring her individual flavour and heritage to our Bakery. After arriving in the UK from Iraq as a refugee in 2014, she made use of her degree in Biology and an MBA going into clinical science in the NHS before then retraining to become a chef. In 2019 Baneta was offered the refugee scholarship at the School of Artisan Food where she went on to complete the Advanced Diploma in Artisan Baking with distinction. After graduating, Baneta went onto work in various bakeries in London gathering experience and knowledge before taking over at Companio.
Neil had previously worked in the construction industry while always having been a keen cook with a strong desire to work within the food industry. Following the sudden passing of his brother, Ian, Neil decided to make a career change and he enrolled and trained at the School of Artisan Food completing the Advanced Diploma in Artisan Baki
Neil had previously worked in the construction industry while always having been a keen cook with a strong desire to work within the food industry. Following the sudden passing of his brother, Ian, Neil decided to make a career change and he enrolled and trained at the School of Artisan Food completing the Advanced Diploma in Artisan Baking with distinction in 2019. Neil is a firm believer in serving a community and believes in honest and authentic business that serves the community where it sits. Neil has a son, Sebastian (Sebby) who happens to have Downs Syndrome. Sebby is a wonderfully happy and gregarious boy who inspires Neil daily to build on the foundation of Companio becoming a truly trusted, friendly, sustainable and community focussed bakery.
https://www.foricher.com/en/our-flours.html
https://www.theedinburghbutterco.co.uk/
Check out https://www.momondo.dk/city-guides/discover-Manchester.1712.guide.ksp momondo’s Manchester Guide for travel inspiration.
This website uses cookies. By continuing to use this site, you accept our use of cookies.