Our Story
Great stories don’t always start in a bakery. Ours began in a garage — but really, it started even earlier than that.
Marius
Marius, our co-founder and head baker, found his way into pastry at 20, when he took a job as a tourier in Paris. He didn’t have formal training when he started, just a willingness to learn and a love for the craft. A year later, he moved to Liverpool and threw himself into the local food scene — working with award-winning bakeries across Liverpool, Manchester, and Ingleton, while studying cookery and patisserie at the City of Liverpool College.
By 2021, he was baking from his home kitchen, trialling recipes and delivering pastries to the local community. The feedback was overwhelming — kind, generous, and full of support. Demand grew faster than expected. When no commercial units were available to rent, Marius turned the garage into a working bakery, got his first proper oven, and kept going.
That was the beginning of The Butterholic.
We built an online shop and started delivering pastries across the North West. In November 2021, we moved into our first commercial space in Speke — which is still our production home today, but we relocated to a bigger space.
Adelina
None of this would have grown the way it did without Adelina — our co-founder, creative lead, and the heart behind the visual world of The Butterholic.
With a background in art and a head full of ideas, Adelina has shaped how the brand looks and feels from the beginning. Whether it’s the packaging, photography, design, or the space at Lunko by the Lane — she brings a human touch and real care to everything we do.
But her role goes beyond the creative.
With a degree in Environmental Health and hands-on experience in food and health & safety, Adelina brings a level of care and precision to the behind-the-scenes of the business as well. It’s this blend of creativity and technical knowledge that ensures what we make isn’t just beautiful — it’s made properly, with high standards and a real respect for quality.
Her vision has helped turn this from a bakery into something more: a creative space, a brand, and an experience we’re proud to share.
What we care about
At The Butterholic, we’re obsessed with viennoiserie — croissants, cruffins, danishes, cubes — and we take our time with them. Every pastry is made over three days using traditional methods, with every step being as important as the last.
We keep things simple: the best ingredients we can find, made with care, by a team that loves what they do. Our dough is made with high-quality butter and French flour, carefully chosen to give you that perfect bite — flaky on the outside, soft in the middle, and full of flavour.
We love experimenting with bold flavours and fresh ideas — but it always starts with the beauty of the classic croissant. It’s where the technique matters most, and where the quality of the craft really shows. It’s all about balance. Creating something fresh while respecting the craft.
Where we’re heading
We’re a small team, but we’re growing — not to scale up beyond recognition, but to keep getting better. We care deeply about quality, and that’s something we’ll never compromise on.
This is still a personal journey for us. It’s still about craft, community, and making something that brings joy.
Pastries addicted to butter. Made with passion. No shortcuts — just good baking, done properly.