Slow fermented sourdough and pastries made in Edinburgh

We believe in simple things done well, like bread.

We are a scratch bakery, working entirely with cold/slow fermentation sourdoughs, our breads and pastries work on a 3 or 4-day cycle and everything is made and shaped by hand by our bakers. No additives, no improvers and flour milled locally by Mungoswells Millers in East Lothian.

All our jams, custards, pie fillings, and ricotta are made daily in the bakery, using local, seasonal and organic ingredients wherever possible.

Visit us


50 Dalry Rd, Edinburgh, EH11 2BA
Mon-Sun / 8am – 5pm


300 Portobello High St, Edinburgh, EH15 2AS
Mon-Fri / 8:30am – 4pm, Sat-Sun / 9am – 4pm


90 Brunswick St, Edinburgh, EH7 5HU
Mon-Fri / 8am – 5pm, Sat-Sun / 9am – 5pm

Duke St

148 Duke St, Edinburgh, EH6 8HU
Mon-Sun / 9:30am – 4:30pm

Contact us