Andante is a musical expression meaning ‘at a slower tempo’, which nicely describes how Jon Wood thinks bread should be made. His bakery creates fresh breads made from scratch on the premises. The range of eight sourdoughs are made with nothing more than flour, water, salt and naturally occurring yeasts (no added baker’s yeast), with no additives or artificial improvers, and are allowed time to ferment to create depth of flavour. A number of yeasted loaves widen the choice out. Signature loaves include the Great Taste gold award-winning Tryst sourdough, a Barony loaf incorporating beremeal from Orkney and the Covenanter's loaf. This is inspired by the Pentland Hills, and made using an 85% extraction flour which aims to emulate a ‘white’ loaf of yesteryear, before flour became so highly processed. He also specialises in croissants, and has expanded the bakery's range into cakes, patisserie, biscotti and biscuits.
- Provides: Wheelchair access
- Open since: 2010