The best breadmakers (and sellers) in Edinburgh and Glasgow
- The List
- 7 March 2011
Including Au Gourmand, Patisserie Dujardin, McGhee's Family Bakers, The Bavarian Bakehouse and Different Breid
The appearance of more small artisan bakeries points to an increasing awareness of and demand for proper bread, both from the public and the operations serving them. Around the sandwich shops of the capital Au Gourmand, the Gorgie-based but France-inspired wholesale bakery, is bought in by many discerning operations including Bread & Olives, Broughton Delicatessen and The Edinburgh Larder. Also seen is bread from the newer Patisserie Dujardin, based in Linlithgow, while neighbourhood bakeries such as The Manna House are selling wholesale as well as direct to the public from their own outlet.
Through in Glasgow, McGhee’s Family Bakers, based in the city since 1935, are the producers of the city’s famous crispy roll – a ubiquitous airy bap with a well-fired top. However a number of artisan bakers are making something a bit more special for sandwiches. Biggest among them is Tapa in Dennistoun, supplying its huge range of organic breads and cakes to establishments including Cherry and Heather Fine Foods , The 78, Cranachan, Café Alba (19 Main St, Milngavie, 0141 956 1163), and Artisan Roast, as well as its own two cafés. The Bavarian Bakehouse (Block 3 Unit 3 Milton Road, Kirkintilloch, 0141 7778577) is garnering a reputation for its speciality German and continental rye breads, with customers ranging from the upmarket Restaurant at Blythswood Square to newcomer Eati Boutiquie. One-man-show Andrew Wilson of Different Breid specialises in organic sourdough bread, which he makes in Heart Buchanan’s kitchen, supplying their café (380 Byres Rd) and the Ubiquitous Chip and Stravaigin restauraunts, as well as local cheesemonger Iain Mellis (various locations around Scotland, mellischeese.co.uk)