Are all your products made from scratch in the bakery?

Yes.

Absolutely.

All the breads, buns, croissants, macarons, tartlettes, cakes, biscuits, nougat, croutons are made from scratch, daily,  in the bakery at the back of The Wee Boulangerie.

We use quality flours,without additives, from FWP Matthews, and Shipton Mills and “Scotland The Bread”. We use local free range eggs, milk and quality butter from Graham’s dairy.

We make bread slowly, using long fermentations and traditional techniques, to develop naturally the taste and qualities of our breads. We use bakers yeast (very little) as well as two different sourdough ferments, nicknamed Otis (a “San Fransisco” type sourdough) and Heather (a rye sourdough started with a pinch of Scottish heather honey) to create different tastes and flavours.
It is only the soup that we don’t make, rather, we get it from the lovely soupmongers of Union of Genius.