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.

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300 Portobello High St, Edinburgh, EH15 2AS
Every day  8:30am – Lunchtime/sell out


90 Brunswick St, Edinburgh, EH7 5HU
Every day  8:30am – Lunchtime/sell out

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