Well, nowadays, baking is done in too much of a hurry using bags of pre-mixed ingredients to cut corners for commercial gain. The result is a bland tasting and generic looking product. We refuse to follow suit, it simply goes against the grain! We make and bake everything from scratch to our own carefully crafted recipe, choosing and using the very best of ingredients so the finished product tastes great. Provenance is key. Ingredients are sourced locally where possible, for example:
Flour milled by Carrs at Hutchison Mill, Kirkcaldy.
Free range eggs from Highland Eggs, Lower Mill of Tynet Farm, Buckie.
Fresh milk and cream from Graham’s Family Dairy, Nairn.
Mature cheddar from Orkney Cheese.
Beef from the Aberdeen and Angus regions - sourced, slaughtered and butchered by Miller’s of Speyside.
Fresh local vegetables from Swansons, Inverness and Speyfruit, Elgin.
Mixed leaf lettuce from The Natural Vegetable Company, Torbreck, Inverness.
Raspberries from D&B Grant, Perthshire.
Highland water from the hills that surround Inverness!
Although most of our ingredients are local, we look to the continent to source the best Belgian chocolate and French butter. Why go to France for the butter you may ask? It’s drier for a more intense flavour - especially good in our traditional croissants.
Our traditional ways might take longer, requiring more people and the ingredients may be a little more expensive, but we feel it is worth the effort - we hope you agree!