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 Saturdays.
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.
We rotate products week by week, but our core range of Country, 50:50, and Foccacia will be available every week, and these are also available via weekly subscription.
Our Process
We use a Rofco B40 bread oven, and a spiral mixer to mix our doughs. We mainly bulk ferment and prove ambient, particularly our sourdoughs, because we’re working out of a small space and wouldn’t get anything done if we filled it with fridges!
Our Ingredients
Our flour comes from Mungoswells in North Berwick, with some speciality grains from Hodmedods in Suffolk.
