In our bakery we make a variety of products, the mainstay of which are:IMG_3539

  •  sourdough breads, using predominantly (mostly organic) Mungoswells flour which is grown and milled down the road in East Lothian.
  •  pastries, including croissants, bear claws and pain aux noisettes
  •  filled doughnuts

We are a scratch bakery, working entirely with cold/slow fermentation, our breads and pastries work on a 3 or 4-day cycle and everything is made and shaped by handIMG_3284 daily.

By working with slow fermentation it develops the flavour as well as providing many health benefits. The slower fermentation process unlocks nutrients and minerals from the flour enabling our bodies to digest them more easily as the process of breaking down the gluten has already started through the fermentation of the dough.

All our jams, custards, pie fillings, and ricotta are made daily in the bakery, using local, seasonal and organic ingredients wherever possible. (See our suppliers page for more information on who we work with).

Sourdough is the original way of making bread, mixing flour and water then leaving it to ferment, this makes your leaven (or starter). Once you see bubbles appearing this means that your leaven is active and there are now
wild yeasts (from the flour and environment) present.

The fermentation in the leaven has two main reactions which are the keys for bread making:

  1. When the flour and water are mixed, the starch in the flour breaks down into sugars. Wild yeasts then feed on the sugars, a process that leads to the release of carbon dioxide; this is what causes the bread to rise.
  2. The protein strands in the flour start to connect, creating the gluten structure which holds the carbon dioxide and causes the air and bubbles in the final loaf, as well as helping it hold its shape.
In the leaven, there is both lactic acid and acetic acid present, these alter how your final loaf will taste. If your leaven is younger ( i.e you feed it more frequently) it will contain more lactic acid which means your bead will have a softer slightly milkier flavour. This is the type of leaven we use in our bakery, this allows more flavour to come through from the flour itself.

Once the leaven is ready we mix it with flour, water and salt to create our dough. We then bulk prove it, shape it, then proof again in a banneton or basket, before baking it off. This is the basis of how we make our bread.

Everything is baked off first thing in the morning by our night bakers, after the slow ferment process, and is then sent out to our shops. We, like everyone else, hate waste, so leftovers go to Cyrenians Good Food.