Our philosophy is sourdough. Not just sourdough (size up our Struans, baguettes and pastries here) but we’re pretty keen on it. It’s real bread: slow fermented and made with the best ingredients. Our head baker believes in simple methods applied with exacting standards.
Our flour is from Mungoswells, a family-run farm in the ‘bread basket’ of East Lothian. Wheat grown on the farm is put through a Swiss army mill, producing a fantastic quality flour.
Our butter is from France (it's rich and has a très bon goût) and our organic milk is from another family-run farm, Mossgiel in Ayrshire just outside Glasgow. If it’s in our products, it’s because we think it’s good enough to make something delicious.
