Our Big Move
It is with both excitement and a little bit of a sadness that we moved out of our home for almost 40 years in Bruntsfield Place, to a new premise at the Gyle on the 22nd of April.
View ArticleRECIPE: Soda Bread/Scottish Farl
Soda bread dates back to approximately 1840, when bicarbonate of soda was introduced to Ireland. Because the climate of Ireland hinders the growth of hard wheat (which creates a flour that rises easily...
View ArticleRECIPE: Wholemeal Loaf
In the production of wholemeal flour the whole grain is used. This type of flour has an extraction rate of 100%, which means nothing is removed during milling. The bran and nutrient-packed germ are not...
View ArticleRe-starting the Heart of the Baking Industry
The Second World War brought bakery development to a standstill. Existing bakery machinery became obsolete. Bakery schools ceased to function. A generation of Craftsmen went missing. The art and...
View ArticleRECIPE: Sour Starter
Starter Dough’s are what make our bread taste so good, so we thought we would share some of our secrets for you to use at home. Using a sour starter adds unique flavours to any of the bread you make -...
View ArticleSean Visits The School of Artisan Food
Our Master Craftsman Baker Sean visits the School of Artisan Food to spend a week with Wayne Caddy - 50 years of baking and still learning more about our wonderful craft.
View ArticleEvents in the Community: December 2016
We handpicked family friendly, local events happening in Edinburgh that we thought you may be fond of for the month of December.
View Article7 Breadwinner Christmas Pastries (and Their Perfect Pairings)
Handcrafted, chemical-free Christmas pastries that Nanna would approve of.
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