Scottish bakery Harry Gow has introduced a duo of French pastries to its line-up.
The family-owned business, which has shops across the north of Scotland, has added pains au chocolat and croissants with other NPD in the works.
Each pastry begins with a sourdough starter, the bakery notes, meaning the dough ferments for three days before being baked.
“Baking heritage and tradition is massively important to us at Harry Gow – we’re sixth generation bakers, after all,” said director Fraser Gow. “Many of us have studied traditional baking techniques across Europe to ensure we’re always learning, improving, and innovating, and French and Danish pastries have always been something we wanted to make more of.”
The bakery will be offering its new pastries on alternating days. On Mondays, Wednesdays and Fridays Harry Gow fans will be able to get their hands on croissants – with pains au chocolat available on Tuesdays, Thursdays, and Saturdays.
“By alternating the days our pastries are available, we’re excited to be able to offer our customers more choice when they visit Harry Gow. This means we can have a much larger range of pastries every week, meaning that every customer can pick up their favourites and experience the amazing flavours they have come to expect from our bakes,” Gow adds.
There are plans for a host of new pastries over the coming months, he explains.
The NPD follows a period of creativity for the bakery which has also recently launched a fudge doughnut slathered in fudge icing and filled with sweet vanilla cream, and a chocolate éclair.
Harry Gow has 18 shops across Inverness, the Highlands and Moray – including one recently opened in conjunction with Asda. Its products are also listed in Co-op stores across the north of Scotland.
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