We are a microbakery based in West Linton in the Scottish Borders specialising in handmade sourdough bread.
All our bread is available as a weekly subscription, just click into the product page and click Subscribe.
Leavened with a wholemeal flour starter, a creamy white baguette, slow-fermented and baked hot and fast with a crisp crust.
Hot off the presses, a brand-new bread for us!
Slow-fermented white and wholemeal foccacia, made with extra-virgin olive oil, some Borders rapeseed oil, a bit of dark brown sugar, topped with flaky sea salt and oregano.
One-third wholemeal and two-thirds white flour gives our bagels a satisfying chew and a rich malty flavour.
Hand-rolled, each looks a little different, and we boil them in a honey mixture (a bit of Montreal in West Linton) to add a bit of sweetness and bake them hot and fast to give them a shiny crust and a soft crumb.
Perfect for smoked salmon, poached eggs, anything you fancy!
Our story
We are a microbakery based in West Linton in the Scottish Borders specialising in handmade sourdough bread and other small bits and pieces.
We operate on a pre-order basis via this website, with collection available in West Linton on Fridays, Saturdays, and Sundays.
You'll find a small but well-rounded collection of things we make, from our yeasted batch breads, through bagels and muffins, to hearth loaves and foccacia.
Our ingredients
Our flour comes from Mungoswells in North Berwick, with some speciality grains from Hodmedods in Suffolk.