What's New at Little Batch this summer?

This summer come see us for the Little Batch Market on Wednesdays from 4pm-7pm and on Saturdays from 9am-1pm! Click HERE to see the market menus!

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Welcome to Little Batch!

Little Batch Company is not your typical bakery. You will not be able to walk in and place an order at the counter. All orders must be placed online, by phone, or by appointment. 

We have also added LUNCH to our menu! You can place an order on our website for pick up, give us a call.

We are a small company that is growing quickly. This fall will be starting construction on Parkside Station. This will be a full-service restaurant and will include a bakery counter, where you will be able to walk up and purchase our delicious baked goods any time. In the meantime, please don't hesitate to e-mail or call us with any questions.

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Our Story

For as long as I can remember I have been in a kitchen. Whether it was eating dinner, watching my mother cook, watching my dad cook crazy things on the weekend, watching and helping both grandmothers make holiday meals year after year, or having a go of it myself. I have always felt at home there. Mostly because that's where the food is, but also because the kitchen is always the place where friends and family seem to gather. 

Little Batch Company came about because my mom and I can't imagine a life without cooking and baking for friends and family. Food magically brings everyone together and there is nothing quite as satisfying and as joyful as creating something so delicious that everyone wants to come over. Family is made in the kitchen and around the table, and we want to share that with everyone. 

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Hannah Pease

Pastry Chef & Owner

Hannah Pease was raised in Manhattan, Kansas and is a Manhatanite through and through. She started her culinary career at 16 years old right here in the Little Apple. She has worked in almost all areas of restaurants. Realizing she had a passion for pastry she decided it was time to take her culinary education to the next level by studying at the French Pastry School in Chicago. After graduating in June of 2015, and eager to get back into the kitchen, she moved to Charleston, SC. She wanted to get some real life experience in the pastry industry, and what better place to do it than in a town exploding with talent? During her time in Charleston she worked at two highly rated restaurants, Husk and the Charleston Grill. In 2018, along with her mother Phyllis Pease, she decided it was time to move back to the community that raised her. She wishes to share her knowledge, passion, and of course beautifully crafted dishes and pastries, to as many people as she can!

Rebecca Pensyl

Pastry Chef & Cake Designer

Rebecca is new the Manhattan Community but she already loves it here. She is a Pennsylvania native and grew up in her mother's bakery. In 2015 she graduated with a degree from the Culinary Institute of American in New York. Shortly after graduating she moved to Charleston SC where she worked as a cake decorator and designer at the Ashley Bakery. Next, she began working at a Forbs 4 diamond property, the Charleston Place Hotel and the Charleston Grill. From there she ended her time in Charleston at another Forbs 4 diamond property the Peninsula Hotel and Peninsula Grill. In 2020 she made the bold decision to move half way across the country to help bring Little Batch Company to life! She is a very talented cake designer and is eager to share her gift with our community!

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Kyle Murphy

Executive Chef for Parkside Station

Our sister property (next door). Contruction to start soon!

Our restaurant team will be led by Executive Chef Kyle Murphy. Having a background in retail management, Kyle has been utilizing extensive interpersonal communication skills and fostering a constructive and challenging working environment since 2008. Transitioning into the culinary arts in 2011, Kyle climbed the ranks from line cook to Kitchen Manager & Executive Chef of Lucky's Last Chance, an award-winning gastropub in Philadelphia, PA. Not satisfied to rest on his laurels, he left the business that he had grown for three years to "get back to basics” and learn from some of the most respected Chefs in Charleston, SC. Over the course of six years, he honed his skills, refined his palate and tirelessly worked to pursue the level of quality and excellence that is The Peninsula Grill, a Relais and Chateau property. Serving as Sous Chef for the final three years of his tenure, Kyle created daily menu specials, maintained an extensive inventory of locally sourced goods, oversaw weekly restaurant costing considerations, and was an integral part of Peninsula Grill’s "Best Fine Dining'' award from The Post & Courier in 2018. Utilizing his unique background in simple but elegant, ingredient driven and locally sourced food, Kyle will bring a new look and flavor profile to the Manhattan, KS food scene. Only having been in Manhattan for just shy of 2 years, he has already made many connections with local produce, meat, and various dry goods purveyors. He believes in expanding the fresh food options in Manhattan and is passionate about creating healthy and delicious dishes on all of his menus.  


Operating Hours

Pick up and Appointment Only!

Mon - Fri: 10am - 5pm

Sat: 10am - 2pm

Sun: Closed


You don't have to cook fancy or complicated masterpieces - just good food from fresh ingredients.

Julia Child


Contact Us

1018 Poyntz Ave. Manhattan, KS 66502


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