The Scottish bakers experimenting with Aberdeenshire speciality 'The Buttery'

  • The Larder
  • 2 July 2013
The Scottish bakers experimenting with Aberdeenshire speciality 'The Buttery'

JG Ross bakers meddle with iconic North Eastern food, the 'rowie'

In recent years, Inverurie-based bakers JG Ross have dared to meddle with one of the North East’s most iconic local foods, the buttery – or rowie as it’s more affectionately known in Aberdeenshire.

A staple of the North East diet since the 1800s, when it provided long-lasting sustenance and nourishment to fishermen out on the North Sea, the buttery has a flaky texture similar to a flattened, dense croissant. Traditionally made with lard, flour, salt and yeast – though no butter, it can be eaten as a savoury or sweet snack. The buttery’s popularity speaks for itself, with many local bakeries making their own version and JG Ross alone baking over 60,000 a week.

Challenged to give the buttery a healthy makeover as part of a recent ‘Banffshire Breakfast’ initiative, Ross created a new version using locally milled oats, with special attention given to the nutritional value of the other ingredients: namely 25% less salt and 15% less fat than a regular buttery.

JG Ross (Bakers) Ltd

Highclere Business Park, Highclere Way, Inverurie, Aberdeenshire, AB51 5QW

Since 1962, when George and Elizabeth Ross bought their first bakery in Insch, the JG Ross name has come to dominate High Street bakeries in the North East. Delicious baked goods, some traditional, some more innovative, are freshly supplied and quickly…