We are a microbakery based in West Linton in the Scottish Borders specialising in handmade sourdough bread.
All our bread is available as a weekly subscription, just click into the product page and click Subscribe.
Our staple sourdough boule, two-thirds white, one-third wholemeal, leavened with our sourdough starter and baked right on the hearth.
Makes great sandwiches, perfect with salted butter, and works brilliantly as toast or under summery tomatoes/baked beans, whichever you fancy.
A great everyday bread.
Slow-fermented white and wholemeal foccacia, made with extra-virgin olive oil, some Borders rapeseed oil, a bit of dark brown sugar, topped with flaky sea salt and oregano.
Our story
We are a microbakery based in West Linton in the Scottish Borders specialising in handmade sourdough bread and other small bits and pieces.
We operate on a pre-order basis via this website, with collection available in West Linton on Fridays, Saturdays, and Sundays.
You'll find a small but well-rounded collection of things we make, from our yeasted batch breads, through bagels and muffins, to hearth loaves and foccacia.
Our ingredients
Our flour comes from Mungoswells in North Berwick, with some speciality grains from Hodmedods in Suffolk.