This page is an archive for some of the products we used to make but no longer do. The main reason we no longer make most of these products is that we stopped using animal products in our baking in July 2019 and became a 100% vegan / plant-based business.
Dalradian sourdough
Silver medal winner at the 2018 Scottish Bread Championships!
This loaf was inspired by the ancient kingdom of Dalriada which once spanned Western Scotland and Northeast Ireland. It tells the story of an Ulsterman’s journey to Scotland. Bringing the traditional potatoes & buttermilk of home, collecting dulse (dillisk seaweed) on the shores during his crossing & combining with the golden wheat & oats of this new land across the water which he now calls home. It mirrors my personal journey and pays homage to the traditional ingredients of Scotland and Ireland – this is a potato, buttermilk, dulse & oat sourdough.
White Buttermilk sourdough
Bronze Medal winner at the 2018 Scottish Bread Championships!
This is a simple white loaf with a difference! Some of the water in the dough has been replaced with buttermilk. Buttermilk is the liquid left over from churning butter. On its own it has a yoghurt like quality and taste. However, in this bread it transforms a straight-up white dough into something wonderful. The lactose sugar in the buttermilk enhance the crust formation so you have a loaf with an amazing crunchy crust hiding a beautifully soft and creamy crumb underneath. Since we use Mungoswells organic white flour for this loaf there is still plenty of vitamins & minerals in it due to the presence of small particles of bran throughout the flour.
Roasted Sweet Potato, Rosemary & Parmesan sourdough
This loaf contains chunks of roasted sweet potato as well as sweet potato mash in the dough itself. It is a beautifully balanced loaf with a real depth of flavour, buttery, aromatic and with a slight sweetness from the roasted sweet potato. After shaping it is dressed with sesame seeds which add a final nutty note to the overall flavour.
Roasted Butternut Squash, Gorgonzola & Sage sourdough
This sourdough loaf captures the essence of the Autumn season! The sweetness of the roasted butternut squash contrasts beautifully with the salty sharpness of piccante gorgonzola and the lemony bitterness of sage to produce a well balanced, flavourful loaf. The dough is given a dusting of semolina which delivers extra crunchiness to the crust.
This sourdough loaf picked up a Silver Medal in the 2019 Scottish Bread Championships as part of the Royal Highland Show!
Purple Sweet Potato & Gruyere sourdough
This unusual sourdough loaf is made with roasted purple sweet potatoes which give the crumb a light pinkish-purple colour. The colour comes from anthocyanins which are a type of flavanoid found in red, purple, blue and black foods such as blueberries, raspberries and cherries. These compounds are powerful antioxidants. In addition, purple sweet potatoes are rich in fibre, vitamin B6, vitamin C and potassium. They give the loaf a beautiful fragrant flavour, which is complimented by the earthy nuttiness of gruyere cheese. I’m sure you’ll agree this loaf is quite a talking point and not something you see every day!
