The Bavarian Bakehouse
Not open to the public.
A family business, the Bavarian Bakehouse use traditional methods to hand-craft artisan bread, cakes and patisserie. All preservative and additive-free, the range also includes organic, vegan and wheat or yeast free breads, made by a small team of bakers trained by founder Herr Wichmann in German bread baking. Stone-based ovens and traditional clay baskets give real taste and crust to the large range of breads and rolls, which are made with wheat, rye and spelt grains. Organic, untreated and unbleached flours are used, as well as only butter, olive oil and vegetable margarine, making bread suitable for vegans and vegetarians. Over the years the bread list has been supplemented by bagels, croissants, scones and a number of traditional cakes, as well as large fresh cream gateaux and logs serving 18 hungry people.
The Germans take baking seriously, and when Herr Wichmann founded the Bavarian Bakehouse in Kirkintilloch in 1984, he set about teaching the traditional skills of his homeland to a team of local bakers. The Wichmann family is now retired, but their successors continue to produce superior wheat, rye, sourdough and spelt loaves without preservatives or additives. Animal fats are avoided, making most breads suitable for vegans (although a few use butter). Other products include rolls, bagels, fresh cream cakes, pastries and – in one concession to Scotland’s own baking tradition – scones. Wholesale only, the Bakehouse supplies many delis, cafés and restaurants through Glasgow and west-central Scotland.