Manchet, manchette or michette is a wheaten, yeast-leavened bread of very good quality, or a small flat circular loaf.

[4] Florence White's classic English cuisine book Good Things in England, first published in 1932, contains several recipes for manchets.

The first is from Gervase Markham in Nottinghamshire published in 1615 where White quotes an anonymous source that describes a manchet as 'Your best and principal bread'.

[7] There is also a reference to "Manchetts for the Queen's Maides", a royal ordinance originating from Eltham Palace in 1526 during Henry VIII's reign which describes a menu for medieval aristocracy.

The two older sons had "2 loaf of household Breid, a Manchet, 1 Potell [two quarts] of Bere, a Chekynge [chicken] or ells 3 mutton Bonys boyled".