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Welcome to the Riddle-Me-Rye website! Riddle-Me-Rye is a new artisan microbakery business based in Edinburgh, specialising in sourdough bread, heritage grains, gourmet scones and sweet treats.

Despite only being in production since January 2018 Riddle-Me-Rye is already a multi award-winning bakery – Overall Reserve Champions at the 2018 Scottish Bread Championships taking home 1 gold award, 3 silver awards and 1 bronze award. We spare no effort in making the best sourdough bread that we possibly can!

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Pre-order details for Saturday 29th September – scone week!

Hi Folks, Please find below the pre-order details for Saturday 29th September: **Please look out for streamlining changes to the ordering process coming from next week – however everything remains the same as usual this week for 29th September orders. Further info will be in the weekly newsletter due to be published Tuesday 25th Sept. …

Pre-order details for Saturday 22nd September

Hi Folks, Please find below the pre-order details for Saturday 22nd September: **Riddle-Me-Rye Order book is now full for this weekend  – sorry! ** ***Don’t forget about our #SourdoughSeptember Serving Suggestion competition which is running until the end of the month! Details can be found here! 1/ Pain de Campagne (French Country Sourdough) – Hearty …

Pre-order details for Saturday 15th September

Hi Folks, Please find below the pre-order details for Saturday 15th September: ****Order book closed for Saturday 15th September**** 1/ Riddler – plain sourdough – Our signature loaf – it is made with 80% white wheat flour,  10% wholewheat and 10% whole rye. The wholewheat and rye contribute heaps of flavour and this classic sourdough …

Products

Sourdough
Gourmet Scones
Sweet Treats

About

In years gone by the phrase ‘Riddle-Me-Ree’ was an invitation in old English to guess the answer to a riddle or puzzle.

The name Riddle-Me-Rye plays on this phrase and harks back to historic times when the pace of life was slower and less frenetic than it is today.

Modern bread manufacturing techniques focus on mass production and speed to market, pumping bread full of additives & yeast such that the longest part of the whole process is actually the 2 hour cooling period when the loaves come out of the oven before they are wrapped for the supermarket shelves.

At Riddle-Me-Rye we revert back to the traditional techniques of bread making, focusing on long fermentation sourdough to unlock the nutrients from the grains and improve the digestibility of the gluten. We use the best organic stoneground wheats and highly nutritious heritage grains as the basis for our daily bread. And of course our favourite grain of them all – rye!

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