The craft bakery sector continues to flourish, with recent announcements of new premises across the country.
These include an Edinburgh wholesale manufacturer moving to a bigger site, Glasgow and Lancaster bakers opening doors for the first time, and a Newcastle firm setting up a shop.
Following last month’s round-up of new additions to the UK bakery scene, we check out the latest batch:
Company Bakery, Musselburgh
Edinburgh-based sourdough specialist Company Bakery has confirmed a six-figure investment in a new 6,000 sq ft site a few miles down the road at East Lothian’s largest serviced business campus, Eskmills in Musselburgh. The new facility will allow the firm to expand its range of products and increase production past its current weekly output of 10,000 loaves and French pastries, as well as adding to its 26-strong workforce.
Founded in 2017 by four friends employed in the food and drink industry, Company Bakery currently supplies products such as its signature sourdough loaf wholesale to Scottish delis, cafes, restaurants and hotels. Pending planning permission, it will also open a retail outlet at Eskmills to cater to the 500-plus employees working at the campus.
“Moving to East Lothian not only opens up more logistical options which will help grow the business but it gives us access to a different pocket of customers who are part of the area’s bustling food scene,” said co-founder Amy Findlater.
The Dorky French, Glasgow
Opening a few weeks ago on Glasgow’s Parnie Street, this vegan bakery and café serves a range of artisanal plant-based viennoiseries. Star products include croissants, pain au chocolats, and almond croissants, with weekly specials including pain Suisse (cream-filled brioche with chocolate chips). The business says it will introduce gluten-free pastries, produced separately from its regular line-up.
Twenty four-year-old Marlene Mamia, who hails from Sète in the south of France and moved to Scotland in 2017, established the bakery out of her home last year. Her partner Hamza Saeed and friend Mann Bista have since founded the coffee side of the business. Mamia serves as director and pastry chef, leading a team including a pastry cook, assistant baker, and two baristas.
Despite being predominantly a takeaway outlet, there are a few chairs inside and benches outside to enjoy The Dorky French’s bakery offerings, freshly prepared in the same space. Local artist Alice Campbell is working on a painting commissioned for the interior.
Lone Wolf Bakery, Lancaster
Located next to the city’s train station on Meeting House Lane, this newly-opened takeaway cake counter offers Lancastrians brioche morning buns, breakfast pastries, sponge cake slices, and traybakes that change weekly.
The outlet is currently operated solely by Rachael Spence, who set up the business during lockdown in September 2020 while on furlough from her job as a baker at the Wolf & Us cafe in Silverdale.
Bestsellers include its Pecan Caramel Shortbread and Lemon & Blueberry Brioche Bun.
“Lone Wolf bakes were initially aimed at adults with the idea of creating the same excitement one would feel going to the bakery as a child,” said Spence. “They aim to cater to people who appreciate flavours that are slightly more unique and have seasonal influences.”
A vibrant green exterior welcomes customers into a relaxed interior, which Spence describes as having a quirky, botanical feel. The founder says recruitment is on the cards now she has a brick-and-mortar premises, with a possible next step being expansion to another location in Morecambe, where she first set up the business.
FAB Bakery, Newcastle
The artisan bakery has unveiled plans for its new shop in the Newcastle suburb of Gosforth, a few minutes drive from its original site in Fenham.
The owners hope to have it open by the end of August, offering breads, pastries and patisserie including top sellers such as its white sourdough, ciabatta buns, Pugliese bread and almond croissants. It also sells its version of croissant cubes, which went viral on Tiktok earlier this year.
Founded by Kazakh native Shynara Bakisheva in 2017, FAB Bakery said it has since dropped its supply of wholesale bread to give more time for experimentation and creativity in its retail offerings. The business has a passion for building communities, and is looking to carry over its ‘Loaf Aid’ scheme from Fenham that sees customers add an amount to their purchase to be donated to local foodbanks.
The current team of 12 staff will be expanded after the new site opens.