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AWARD WINNING BAD GIRL BAKERY REOPENS AS BAKING AND FOOD SHOP

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AWARD WINNING BAD GIRL BAKERY REOPENS AS BAKING AND FOOD SHOP

Known for its decadent cakes and colourful café in Muir of Ord, Bad Girl Bakery has reinvented itself and reopened its doors with a new shop that is set to be a destination for baking fans. 

The Coronavirus crisis has forced the café to completely redevelop with the café aspect no longer viable at present. Instead, the new look shop will showcase a range of carefully selected baking equipment and ingredients alongside a changing roster of cakes, pastries, biscuits and breads. The Bad Girl Bakery team will even reveal the secret recipes behind some of its signature dishes with ingredients on hand to allow home bakers to cook them up themselves.

Those looking for takeaway options can choose from a range of sandwiches, salads, quiches, soups and flatbreads. With dishes changing every day, the breakfast menu includes the likes of Yogurt and fresh berries with maple pecan granola; as well as French toast with bacon, banana and maple syrup and classic breakfast rolls. The lunch line up includes soups made in house, topped flatbreads, a range of sausage rolls and salads and a burger of the day: from Candied bacon cheese burgers to Halloumi mushroom burgers. 

The famous cakes will continue to take a starring role with a cabinet groaning with a daily selection of treats all made in the bakery kitchen. These include an Old-fashioned glazed bundt, a decadent Chocolate raspberry tart, a Raspberry & rose layer cake, and the famous Chocolate brownie cookies. Shelves are stacked high with a range of breads from focaccia and soda bread to sourdough and pitta bread.

Cook shop equipment includes springform cake tins, spatulas, cake stands and ingredients like free range eggs, flour and chocolate to a selection of standout cake decorations. Exclusive Bad Girl Bakery aprons and tote bags are already proving popular. Purchases are beautifully wrapped in colorful gingham paper.

Owner, Jeni Hardie said:

“2020 has been an incredibly rocky road for Bad Girl Bakery, as it has been for everyone. We’ve been incredibly touched by the messages of support we received during lockdown and have had so many customers asking for recipes. We’re delighted that there’s been a surge in the popularity of baking at home and are keen to support local home bakers with ingredients and equipment.  In response, we’ve transformed the café into a beautiful shop that provides wonderful food but also simply celebrates baking. 

In our first week of opening, we were staggered by the response to the new shop. We sold out every day in record time and the popularity of our sausage rolls meant that we cleared the local butcher out of sausage meat!”

Customers can either place their orders over the phone in advance or at the counter in store, where measures have been put in place to ensure social distancing guidelines are adhered to. Food is then picked up at the red spotty door on the street. 

Bad Girl Bakery opened its bakery and café in Muir of Ord in 2017 and has since built a reputation for its outstanding cakes and customer service, winning a number of awards as well as contracts to supply the Caledonian Sleeper and cafes across the region.  The loss of the wholesale business as a result of the Coronavirus crisis has meant the company has had to reshape itself with the shop at its heart.

www.facebook.com/badgirlbakery

https://www.instagram.com/badgirlbakery/
https://badgirlbakery.wordpress.com

LEADING LIGHTS OF UK CRAFT BEER SCENE ADD WEIGHT BEHIND CAMPAIGN FOR #NATIONALTIMEOUT

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The brutal economic fallout of the COVID-19 crisis on the hospitality industry is set to last long into 2020 and beyond, and so business leaders from across the UK’s craft beer sector have joined Hospitality Union’s proposals for a #NationalTimeOut rent holiday. 

The #NationalTimeOut campaign – led by London Union’s Jonathan Downey and co-signed by the CEOs of Burger King, Wahaca and Dishoom amongst many others – calls for a rent-free period for UK hospitality businesses that also translates into support for the landlords in the sector too.  In a letter to Chancellor Rishi Sunak, the proposals warn that failure to do so could mean countless businesses will go under and 2m million jobs could be lost. 

Staring at the total collapse of their biggest sales channel, business leaders from the fast-growing craft beer sector, have joined the campaign, starting with a sector wide social media campaign commencing Wednesday morning. Hundreds of breweries, distributors, events companies, business services and the on-premise trade will come together to call for help from Chancellor Sunak in order to help protect an industry that is not only of vital economic importance, but also of great cultural significance. 

Craft Beer is one of the fastest growing segments of the UK food and drink industry over the last decade, with breweries like Brewdog, Camden Town and Beavertown becoming household names, while others such as Left Handed Giant in Bristol, North Brewing in Leeds, Verdant in Cornwall and Gipsy Hill in South London have gone onto garner international recognition while becoming vibrant symbols of their local communities.

As Greg Wells, founder of festival business We Are Beer, who has been rallying the craft beer sector behind the #NationalTimeOut campaign, says, “small independent breweries have revitalised two of our great national pastimes – good beer and the pub. It’s amazing what they’ve achieved. To see something with such a great future fall apart – when disaster can be averted – is so upsetting.”

With pubs, bars and restaurants being highlighted by the government as some of the last things to come out of lockdown – the biggest sales channel for the UK’s 1500+ breweries – many breweries will struggle to survive.

John Gyngell, co-founder of North Brewing and multi award winning, 7-strong Yorkshire bar group, North Bars Ltd, says, “we’ve seen the turnover on retail side of our 23 year old business come to a complete standstill. Closing all of our bars and furloughing everyone who worked at North Bar Ltd was the stuff of our worst nightmares. We’re doing all we can, but without continued support and bold measures, the future of our bars and the breweries which support them, which are integral part of communities and people’s way of life, is under serious threat, and hundreds of jobs and livelihoods are at risk.”

Building on this theme, Bruce Gray, whose Bristol brewery, Left Handed Giant, recently opened a large riverside brewpub, regenerating a formerly derelict warehouse district, states, “We are all being told ‘we’re all in this together’. It doesn’t seem that way from where I am standing. Private landlords and insurance companies are washing their hands of the crisis and asking small businesses to saddle themselves with debt to allow them to protect their profit margins and shareholder dividends. This is not a time for profits or shareholder value. This is a time to consider only survival. We need concessions of rent, not deferments. Private landlords are refusing to offer these voluntarily, so we need the government to protect small businesses and make them. This is why we are joining our sisters and brothers across the craft beer community in supporting the #NationalTimeOut campaign.”

BOWHOUSE LINK: ONLINE MARKET LAUNCHED CONNECTING PEOPLE WITH LOCAL PRODUCERS

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Based in the East Neuk of Fife, Bowhouse has developed a reputation as a place for making; a hub of local food and drink producers and traders.  A new online market place launched this month allows this connection between producers with customers to continue.

Launched in 2017, Bowhouse is a place for artisan producers to transform local ingredients into outstanding food and drink. Since that time, Bowhouse’s monthly market weekends have attracted over 100,000 people, and this was set to grow in 2020.  The on-going Coronavirus crisis has meant that organisers have had to develop new solutions to distribute local produce and this month, Bowhouse Link was launched.

Bowhouse Link is an online market place that brings together selected producers and allows shoppers to select the food and drink for either contactless pick up or local delivery.  Alongside essentials like cream, eggs, yogurt and milk, produce included in the market place includes:

 

• Organic beef, lamb, venison and pork from Butchery at Bowhouse

• Wholemeal organic flours from Scotland the Bread

• Organic vegetables and salads from East Neuk Market Garden

• Rums, ciders, beers and natural wines from Futtle Organic Brewery

• Game meats from Woodmill Game

• Anster Cheese from the neighbouring St Andrews Farmhouse Cheese Company

• Cheeses and oatcakes from Strathearn Cheese Company

• Butters from the Edinburgh Butter Company

• Breads from Barnetts Bakery

• Brownies from Artisana

• Kombucha drinks from Bad Gal Boocha

• Non alcoholic spirits from Feragaia

• Freshly ground coffee from Unorthodox Roasters

• Fresh flowers from Keeping the Plot

These include products both from those based at Bowhouse (Butchery at Bowhouse, Scotland the Bread, East Neuk Market Garden, Futtle brewery and Keeping the Plot) as well as those who’ve become regulars at the market weekends.  The producers include the newly launched Butchery at Bowhouse, run by Sophie Cumber. Sophie grew up on a livestock farm in Oxfordshire but became interested in meat as she studied at Leiths school of food and wine. She subsequently went onto work at London butchers like Barbecoa and Turner & George before moving to Fife at the start of 2020.  She will now hang, cut and sell beef, lamb, pork and game from Balcaskie Estate in her premises at Bowhouse.

New producers will continue to be added to Bowhouse Link and will be expanded even after the current lockdown has come to an end.

The shop opens every Monday morning at 10am and is open for orders until Wednesday afternoon at 1pm. On Thursdays and Fridays the orders are produced and packed ready for delivery across the East Neuk of Fife and collection on Saturday. Bowhouse Link offers free delivery for all local NHS staff.

Rosie Jack, Market Manager, said:

“This is an incredibly difficult time for so many people, and as smaller food and drink producers struggle to get their produce out to those who need it, Bowhouse can provide a useful link.  This goes to the heart of what we’re all about: connecting local producers with customers.  While we’ve had to cancel our market weekends, this has given us the chance to set up this virtual market, which will continue long after the Coronavirus lockdown has come to an end.  This has shown that there’s a real appetite for local food and drink and we really hope that people will continue to support these producers in the long term – helping to sustain what is an outstanding food and drink landscape in Fife.”

Guy Wade of Woodmill Game said:

“Bowhouse’s online sales platform is a brilliantly proactive response to these difficult times. Many markets have fallen in the past few months and so I think all market traders are relieved to have a new channel to make up for the quietness some might be experiencing. Over the past couple of weeks, we’ve managed to rally promising weekly orders, fulfil them with the simple picking list facility, and easily deliver them to the hub with our existing weekly deliveries. We hope order volumes maintain over the coming months so Bowhouse Link can become a good customer for us each week. To many traders, the Bowhouse Link has presented a great opportunity to make up for the lost markets throughout this period.”

Find Bowhouse Link on Open Food Network at https://openfoodnetwork.org.uk/bowhouse-link/shop. 

The development of Bowhouse Link has been supported by Fife Council’s Economic Development Team, recognising the value of small businesses and farm to fork supply in Fife.

Find out more about Bowhouse at bowhousefife.com or on: 

Twitter – twitter.com/BowhouseFife  

Facebook – facebook.com/BowhouseFife   

Instagram – instagram.com/bowhousefife   

Bowhouse Farm, St Monans, Anstruther, Fife, KY10 2DB 

TWELVE TRIANGLES LAUNCHES ONLINE SHOP AND DELIVERY SERVICE

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Bakers Rachel Morgan and Emily Cuddeford, owners of Edinburgh’s Twelve Triangles, have set up an online shop for all your sourdough, pastry and store cupboard essentials.

Twelve Triangles are making each day a bit brighter by mixing, kneading, stretching and baking batches from the early hours to deliver direct to your door. Signature slow-fermentation sourdough varieties include wholemeal and white to seeded, miche, porridge and charcoal. Crowd-pleasing pastries include croissants, hot cross buns, chocolate hazelnut knots, cinnamon buns and bear claws to name a few.  Available to purchase individually or as part of a limited daily-run Mystery Box (£15), this is a pot-luck box of bread and pastries. On offer are also some much-needed treats such as their famed cream cheese brownies alongside almond and frangipane bars too.

Twelve Triangles are also working with local quality producers to offer a core range of staples to help with demand such as Puddledub Bacon, Mossgiel Organic Milk, Corrie Mains Farm Free-Range Eggs and St Andrews Farmhouse cheese.  Store cupboard essentials will also be available to buy from coffee and sea salt to rapeseed oil, chickpeas and tinned tomatoes; Twelve Triangles’ homemade sweet chilli jam, ketchup and pots of whey caramel sauce is also in the shop.

Coming soon, fans of the Duke Street branch will be pleased as a selection of ready meals including their popular soups, house beans and dhal be available to spice up lunches across Edinburgh.

Customers can place their orders by going onto the website https://twelvetriangles.selz.com/. Orders must be placed by 10pm and delivery will be made between 10am – 5.30pm the following day. Terms and Conditions apply, see the website for more details https://twelvetriangles.selz.com/pages/terms.

 

Rachel and Emily have always had a strong sense of community responsibility helping local suppliers and ensuring their staff have fresh fruit and vegetables to take home.  All fresh produce not purchased daily will be given to food banks, shelters and the NHS.

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Nick Nairn to open family-run restaurant in Bridge of Allan, Stirlingshire

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Nick Nairn to open family-run
restaurant in Bridge of Allan, Stirlingshire

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Nick Nairn, together with his wife Julia is to
open their first restaurant together. Nick’s on Henderson Street will open on
28th February 2020 in Bridge of Allan, Stirlingshire.

Set on the town’s main street, which is proudly
dominated by independent shops and cafés, Nick’s on Henderson Street will be a
family-friendly restaurant. Serving food and drinks throughout the day, the
menu will focus on local sourcing with classic café and bistro dishes given a
contemporary twist. Nick’s on Henderson Street fills the premises of the
popular Jam Jar restaurant, run until December by Simon Littlejohn.

Nick is looking forward to getting back to the kitchen
taking a hands-on approach together with his head chef Leon McIntyre. Leon has
worked in a number of restaurants and venues across Scotland, most recently in Edinburgh’s
Baba.

Breakfasts will include shakshouka, granola blended in-house and served with skyr, honey
and pomegranate; brioche French toast
with caramelised banana, blueberries, cream cheese or smoked bacon,
roast pecan, maple syrup; Smashed
avocado with rose harissa, tomato, and poached egg, and charred
sourdough; and a range of house pancakes.

Lunch and dinner include dishes like venison saddle with
beetroot, crowdie tartlet, blueberries and potato
rösti; House garam marsala roasted root vegetable curry; Buddha
bowls and sandwiches that range from classics to the likes of Nick’s
original cure smoked Scottish salmon, mustard cress, Katy Rodger’s Crowdie,
lemon, black pepper.  A variety of Roma-style pizzas will be made
using three-day aged dough with toppings such Great Glen venison salami, Campbells haggis, Katy Rodger’s crowdie,
bacon-toasted oats and parsley; or a North African-inspired speciality
with Miso aubergine, rose harissa, chermoula, toasted
pine nuts, brandy soaked raisins and pomegranate.

New menu from Nick Nairn

The menu also includes a range of gourmet hot dogs made in
Dumfries & Galloway by Brigston & Co served with on a brioche bun, with caramelised onions, crispy shallots and house beef chilli.
Burgers will be made in-house from traditional cuts like chuck and brisket from
slow-grown, traditional cattle breeds like shorthorn, belted Galloway and
Highland, and teamed with organic brioche buns.

Nick Nairn said:

“I was born and brought up just down the road
from Bridge of Allan so this is something of a homecoming for me and my family.
This is the first time I’ve ever worked in partnership like this and already
all the family are getting involved in shifts front of house. In short, it’s a
family-run restaurant that will appeal to other families, with food that’s
recognisable but cooked really well and given a contemporary twist. Julia and I
are delighted to be a part of Bridge of Allan’s thriving town centre – it’s our
local after all too!”

Nick’s on Henderson Street comprises 75 covers
inside plus an additional 60 covers outside. 
Redesigned interiors are rooted in Scotland with Pat
Renson
managing the project and artwork from local artists Iona Crawford and Fiona
McRae displayed.

Reservations can be made by calling 01786 831616.

BLUE MONDAY: FREE ICE CREAM FOR THOSE IN THEIR PYJAMAS AT JANNETTAS

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Jannetta's Gelateria Chocolate Ice Cream

MONDAY 20TH JANUARY 2020

Fife gelateria, Jannettas is celebrating that latest research has shown us how to combat Blue Monday: ice cream for breakfast.

The third Monday of January has been coined as the most miserable day of the year and named Blue Monday.  According to Japanese research, a study by Yoshihiko Koga, a professor at Kyorin University in Tokyo, a scoop of ice cream for breakfast alters your levels of alertness and gives you a mental boost.

Drawing on this research, owners of the famous four-generation St Andrews gelateria, Nicola and Owen Hazel will be giving away a free ice cream from 9am until 11am for everyone who shows up in the pyjamas on Monday 20th January. From classics like Chocolate or Vanilla, to Orange & Mascarpone, Jannettas will have a range of 54 flavours on offer for customers to choose from.  As Burns Night is just around the corner, Jannettas will introduce their limited-edition flavours including Haggis, Whisky and even Irn Bru Sorbet.

Nicola Hazel said: “Whether ice cream is actually magic or it’s the properties of the good stuff that reduces stress, increases positive emotions and therefore gives out a release of energy; ice cream for breakfast is always a good idea and when it’s free it’s even better! I can’t think of a better way to fend off the January blues.”

Jannettas Gelateria

31 South Street, St Andrews

Fife, KY16 9QR

jannettas.co.uk

www.facebook.com/JannettasGelateriaStAndrews

Instagram: @jannettas_gelateria

Twitter: @JannettasGelato

BREWERY TAPROOM AT BOWHOUSE LAUNCHES PROGRAMME OF MUSIC AND LIMITED EDITION BOTTLINGS

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Brewery taproom at Bowhouse launches programme of music and limited edition bottlings

A programme of live music has been launched at the Futtle brewery taproom at Bowhouse in Fife, alongside a selection of limited edition drinks bottlings.

 

The taproom sits within the brewery and acts as a bar, performance hub and vinyl store for the resident record label, Triassic Tusk Records. It is now open to the public every Friday, Saturday and Sunday from midday.

 

The organic microbrewery has been installed within Bowhouse over the last few years and focuses on the development of farmhouse style beers, developed using foraged ingredients and natural fermentation. Brewers Lucy Hine and Stephen Marshall have just kegged their first beers which are available to taste for the first time, exclusively from the taproom from Saturday 5th of October.

The brewery taproom will be a welcome addition to the vibrant local music scene with regular live performances lined up and an open-mic night on the first Saturday of each month.  Confirmed acts include

  • Scottish folk musician, Alasdair Roberts who will be introducing his latest album ‘The Fiery Margin’ on 18th October
  • King Creosote and Mairearad Green who will launch the next instalment of their Buoy Gull collaboration on 10th November
  • Moman Studio One book launch and DJ set on 30th November
  • Glasgow based band, Hank Tree who are playing on 7th December.

 

In addition the first Friday of every month will see the taproom host a new arts event, JAMP. A collaborative project with King Creosote (Kenny Anderson), artist Keny Drew and Triassic Tusk, the evenings will focus on the creative talent in the East Neuk of Fife. The sessions will incorporate multi-media performance, music, lectures and film.

 

Tickets for events are available on EventBrite with a small number of tickets also available on the door.

As well as the brewery’s own organic beer, the bar is also stocked with an extensive list of natural wines and ciders, rare whiskies and dark spirits, plus regular, changing bottlings of house rum.  The couple also make their own organic kombuchas and other fermented sodas.

 

Stephen and Lucy also have a range of limited edition spirits flavoured themselves using local botanicals and foraged ingredients.  This will include a second batch of their sell-out spiced rum.  Future bottlings will include an organic gin focusing on coastal botanicals from Balcaskie Estate, on which Bowhouse is based.

 

The brewery is one of a number of artisan food and drink producers based at Bowhouse in the East Neuk of Fife. Bowhouse opened in 2017 as a dedicated space for makers transforming local ingredients into high quality food and drink. Since then it has become central to the national food conversation and a destination for locals and visitors alike who are able to enjoy the free monthly market weekends with fresh produce from across Scotland, street food and live music.  The next Bowhouse Market Weekends take place on 9th – 10th November and 14th – 15th December.

 

As the brewery develops, Futtle will focus on the production of a small, organic range of farmhouse beers and single malt whisky . Their drinks will be made with single estate, organic grain from the fields nearby, and water from an onsite borehole, which means that the changes in the harvests, seasons and land will have an effect on how each batch tastes.

 

Visitors to the brewery’s taproom can also enjoy cheese and charcuterie plates to accompany the music and drinks; or dishes from the neighbouring Mill House café which services up a range of wood-fired sourdough pizzas.  The Mill House opened at Bowhouse this spring and works with the growers and producers based there to showcase local produce on the menu.

 

Find out more about Bowhouse at https://www.bowhousefife.com or on:

twitter.com/BowhouseFife

facebook.com/BowhouseFife

instagram.com/bowhousefife

FIFE MOVE FOR LEADING CHEF AND RESTAURATEUR

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Autumn open date for The Kinneuchar Inn

Renowned chef, James Ferguson and partner Alethea Palmer are set to open The Kinneuchar Inn in Fife this autumn.

 

James, who has worked alongside the likes of Angela Hartnett at The Connaught in London will bring his unique cookery to Scotland for the first time. The pub in the East Neuk village of Kilconquhar has been closed for two years whilst undergoing refurbishment and will reopen at the end of September with Alethea managing front of house.

The Kinneuchar Inn will retain the traditional pub area, which has long been at the centre of village life, with a separate dining area for 32 covers, a private events space, and a cosy nook for drinks and bar snacks.  With open fires, furniture carefully crafted from local wood and its own growing area, the inn will provide a relaxed setting for locals and visitors alike.

 

 

 

 

The menu will focus wholeheartedly on the integrity of the ingredients without over-complicating the plate. With most dishes changing daily, everything on offer will feature foods both wild and farmed that have been sourced directly from the nearby Balcaskie estate and producers nearby: from locally caught fish and shellfish, native breed meats and game, and organically grown or foraged vegetables and fruit. With a new purpose-built butchery, James and the team will work closely with local farmers to source whole carcasses, which he can butcher on site.

The restaurant will open for lunches (Thursday to Saturday) and dinners (Wednesday to Saturday) and a long, relaxed Sunday lunch.  The pub will be open from Tuesday evening through to Sunday and will serve a range of local, British and European beers alongside a carefully selected wine list.

James has been a driving force in the East London food scene for the last decade and is much admired by food industry insiders. He is known for his particular take on modern British cooking with an eye on diverse global influences: Scandinavian pickles, Middle Eastern spice, Southern European seasonality. An executive chef with 20 years of experience in the industry, he has worked at The Connaught, as launch head chef at and mastermind behind Beagle in Hoxton, and headed the kitchen at Rochelle Canteen with Margot Henderson. Originally from Halifax with Scottish/Greek heritage, James grew up helping in the kitchen of his parents’ acclaimed Yorkshire restaurant. James initially trained as a classical pianist before going back to his true first love, cooking.

 

For the last eight years Alethea Palmer has been General Manager at Arnold & Henderson, one of the most talked about restaurants and catering companies in London. She oversaw the running of Rochelle Canteen in Arnold Circus and has also designed and executed carefully tailored events across the world – from major art openings to celebrity weddings, as well as intimate high profile private dinners.

 

The Kinneuchar Inn, 9-11 Main Street, Kilconquhar, Fife, Scotland KY91LF

www.kinneucharinn.com

ICONIC INN LAUNCHES GREAT SCOTTISH PUB PIE AWARDS

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The Bridge Inn at Ratho is on the hunt to find the best pub pie in Scotland. From John o’Groats to Jedburgh, pubs are being asked to enter their best pie recipes.

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Five of the industry’s finest experts have been invited to judge the awards, from top food and drink writers to pub and hospitality experts:

    1. Rosalind Erskine, food and drink writer for The Scotsman
    2. Gillian Mackenzie, editor of Scottish Licensed Trade News (SLTN)
    3. Andrew Scott, hospitality expert, and owner of Victus Consultancy
    4. A representative from Campaign for Real Ale (CAMRA)
    5. Ross Traill, Head Chef of The Bridge Inn at Ratho
    6. Emma Mykytyn, editor of Foodie Explorers and food & travel editor for SNACK Magazine

 

Pubs across Scotland are invited to submit their famous pie recipes and explain what makes theirs special: from the traditional to those featuring unusual ingredients; the judges want to hear all about it. Two awards will be presented on the night, Best Pub Pie Award, voted by the judges, and the People’s Choice Award, voted by the pub-goers on the day.

Rachel Bucknall, owner of the Bridge Inn at Ratho, said: “We’ve long been known for our hand-raised pies and know how much our regulars love a pie to accompany a good beer. They are known as traditional Scottish comfort food which is why we want to celebrate one of the nations favourite dishes and of course, we are looking forward to sampling the best pies that Scottish Pubs have to offer.”

Pubs are requested to submit their entry by Friday 4th October at 5 pm.  The top five will be shortlisted and judged at a blind tasting event on Thursday 24th October at the Bridge Inn at Ratho (Midlothian).  Along with winning the title of either The Bridge Inn’s Best Scottish Pub Pie Award Trophy or People’s Choice award, Belhaven is offering the winner a crate of beer, while The Bridge Inn is providing a complimentary three-course meal for two.

 

Tickets are on sale at £10 per person, in return for five mini pies and a pint of Belhaven Best.  All those attending will have the chance to taste the shortlisted pies. Tickets can be purchased by calling 0131 333 1320 or via email at info@bridgeinn.com

To download an entry form or purchase tickets to the event, please visit https://www.bridgeinn.com/the-greatest-scottish-pub-pie-competition/

To book: email info@bridgeinn.com or call 0131 333 1320

For all the latest news, please visit: @bridgeinnratho on Facebook, Twitter or Instagram and follow #greatscottishpubpie for the latest on the awards.

TWELVE TRIANGLES TO LAUNCH NEW BAKERY IN DALRY THIS SEPTEMBER

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Twelve Triangles, run by Rachel Morgan and Emily Cuddeford, will open its fourth bakery shop in the Dalry area of Edinburgh on 16th September 2019. Located on 50 Dalry Road, the 500sq ft, 15 cover shop will be open from 8am to 5pm Monday to Sunday, and will serve a selection of their signature sourdough loaves, sweet pastries, doughnuts, sandwiches and coffee.

Working entirely with cold prove, slow fermentation sourdoughs, the Twelve Triangles breads and pastries work on a three to four-day cycle with everything made and hand-shaped by the team of in-house bakers. No additives or improvers are used in their doughs. Sourdough breads on offer will include white and wholemeal varieties, as well as more unusual loaves like charcoal, Miche, sunflower and rosemary seed and a porridge loaf.

The new site will offer a space to sit with a coffee and a pastry to meet and work, as well as a less formal comfy area at the back of the shop for people who want somewhere to unwind and relax. The style will remain in keeping with the other three shops. There will also be a shelved wall section for takeaway selling Twelve Triangles bakery products, coffee and also their retail range including the bakery’s varying flavours of caramel, which have developed something of a cult following.

Rachel of Twelve Triangles.

Rachel and Emily will also be expanding the range at the Dalry location with a selection of freshly made salad pots, bircher muesli and sandwiches. The fourth shop will offer an expanded sweet treat range too – perfect for afternoon tea and coffee visits. This will include a selection of tarts and loaf cakes to which guests can add Twelve Triangles’ signature cultured cream or jam or even their peanut butter cream cheese.

Emily of Twelve Triangles.

Rachel and Emily comment on the Dalry opening:

“We can’t wait to open our fourth shop in this vibrant area of Edinburgh, welcoming new customers as well as existing ones. This is becoming a really exciting part of the city for food-lovers and we hope Twelve Triangles will fit in well. We will continue to offer our customers the highest-quality products we possibly can as ultimately, it’s them we are making our goods for. We also have exciting plans in the pipeline to add a workshop space to the Dalry site in early spring next year, so watch this space…”

 

Twelve Triangles make all their products including their jams, custards, fillings and ricotta daily in their Edinburgh bakery, using local, seasonal and organic ingredients wherever possible.  The shops stock a changing roster of caramel sauces too: from malted beer caramel to whey caramel. Aside from their amazing loaves, are a seasonal range of pastries which at any time might include the likes of blackcurrant and pistachio croissants, raspberry bakewell bars, a vast range of doughnuts and cinnamon buns. They also offer a vegan range including vegan morning buns with lemon and cardamom sugar.

 

Twelve Triangles Dalry

50 Dalry road, EH11 2BA

twelvetriangles.com/

instagram.com/twelvetriangles/