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Wales

Cardiff

When you find a loaf you like, do tell your friends. But if you have the time, try and send a note to the baker as well. Here are some received by Simon and Peter at the Wild Yeast Bakery in Cardiff – “the bread is delicious and after 10 years of eating soggy soda bread from Tesco's it is a real treat to have toast that tastes like toast. Many thanks for making this true delight.” (Ruth Allen), “My husband Paul bought a Borodinsky loaf. I thought I have to contact you to say it was absolutely delicious. I scoffed my way through a third of it one sitting, it was perfect.” (Tina Thomas, from the Thomas Bakery and Patisserie), “We just came home with one of your Ceasar's Pride loaves and are devouring it - real bread at its best. Thank you so much for creating your passion into something for many to enjoy.” (Rachelle Strauss).

Using a combination of locally milled wheat and rye, Brecon mineral water and unbleached Atlantic sea salt, Simon and Peter at the Wild Yeast Bakery in Cardiff have nurtured their Cardiff Sourdough, sold at the at Riverside Market and Pulse Wholefoods in Pontcanna. Alongside their Vollkornbrot (a dark, dense wholegrain loaf), Borodinsky (a traditional Russian loaf slightly bitter with a strong taste of caraway), Bara Brith (rich with currants), a San Francisco Sourdough (reflecting their links as the UK agents for Sourdoughs International, who ship dried sourdough cultures and other yeasty beasties from around the world back around the world), and a Spelt Bread among others. They're planning to run breadmaking courses early too. Their breads are available from Pulse Healthfoods in Pontcanna, Cardiff; le Gallois deli, Cathedral Rd, Pontcanna; Jo's Organics, Glebe St., Penarth; Foxy's deli, Penarth; Wally's, Royal Arcade, Town Centre; Spice of Life, off Albany Rd; Deli Rouge, Penywain Rd; Farthings at Home, Cowbridge; Thyme Out, Dinas Powys.For other stockists, and details on their dried sourdough leavens and breadmaking classes, telephone Simon on 0845 458 0060, or email him at:
simon@wildyeastbakery.co.uk , or their website at www.wildyeastbakery.co.uk

White's Golden Crust Bakery, Lamphey, Pembroke, Pembrokeshire (Tel: 01646 672102)
Old baking methods and artisan values give this small bakery it's edge.

Michael Hall, master miller at Y Felin (The Mill) at St Dogmaels, Pembrokeshire (Tel: 01239 613999). One of the few working watermills in Wales, dating from the 12th Century, Michael mills rye and local wheat (when available). "I brought the mill in 1977, "says Michael. "I liked the property, but it wasn't what you'd call pretty. The last miller had died in 1930, and his widow had stayed on the property until she died in 1972. I'd been working in the Iranian capital, Tehran, and got a call from the solicitor for the deceased estate, telling me that he couldn't settle the estate until the mill was sold. The mill was decaying, and at first I just lived there with no intention to mill. I started the restoration in 1979, and then began milling in 1981". The mill is fuelled by water from a small millpond, and that filled by a small steam. "In summer", says Michael, "I might get less that 4 hours of power for milling, but in winter almost 24 hours or as much as I want." Michael sell four as well as bread made by the Queens bakery in Cardigan "We started to do Medieval days, as were close to St. Dogmael's Abbey, and the mill was originally part of the Abbey. Queens bakery started making bread from our flour, and that was very successful so we continued". Have had an email from a reader (01/08/2006) telling me that the bread from Queens Bakery (48 Pendre, Cardigan, SA43 1JS, 01239 612110 )is easily the best in the area. Flour is available for purchase mail-order too.
Y Felin (The Mill), St Dogmaels, Pembrokeshire, SA43 3DY, tel: 01239 613999

The Bakehouse at St Fagans Museum of Welsh Life, St Fagans, Cardiff CF5 6XB (02920 573500). I hear that baker Christine Gough makes a bara brith worth travelling for, as well as a cheese bread that gets raves from the American tourists who visit the Museum. Also, the bakery apparently selling the best gingerbread in the world, ever (this last tip is gleaned from the Skateboard site www.knowhere.co.uk , and who should no better that a skateboarder).

 

Scotland

Peter Hamilton and his partner Val Shields run the Trusty Crust Organic Bakery in East Lothian for the last 7 years, after a spell in marine engineering and later a move to York working in the aerospace industry. “It just got to that point where, though I recognised the trade we were in and the need to defend ourselves, I had to make a choice about my future”. So after moving back to Scotland, they approached a local baker who was keen to sell. “We use Shipton mill flour for all our breads. Clive Mellum is one in a million, and has helped us so much” – a view echoed by so many bakers I talk to. Though there wholesale is available through Green City in Glasgow, who supply small retailers, they are active at the farmers’ markets at Haddington, Edinburgh and Peebles. Big flavoured breads are included on a list alongside traditional European breads like the rye sour, pain au levain, pain de campagne and viennoiserie. For stockists contact 7 The Glebe, East Saltoun, East Lothian, EH34 5HG, tel 01875 340939.

Breadalbane Bakery, 39 Dunkeld Street, Aberfeldy, Perthshire (Tel: 01887 820481)

The Waterside Bakery, 10 -11 Waterside Street Strathaven, ML10 6AW (01357 521260)

Campbell's Bakery, 59 King Street, Crieff, Perthshire PH7 3HB Scotland. Makers of award winning scotch pies and oatcakes 01764 652114 www.campbellsbakery.com

Located in Shettleston, down the east end of Glasgow, Jim McPhie, together with his son Craig, run McPhies Craft Bakers. 1527 Shettleston Road Glasgow Strathclyde G32 9AS (Tel: 01417 784732, Fax: 01417 640577) craig@mcphies-craft-bakers.co.uk

Towards the east side of the Scottish borders, in the town of Galashiels, Alex Dalgetty and sons have been making their Selkirk bannock (traditionally a bread dough kneaded with butter, spices and fruit) since the early 1900's. Alex Dalgetty & Sons, 21 Island Street, Galashiels, TD1 1NZ (tel: 01896 752508, Fax: 01896 750452)

Hendersons of Edinburgh, has its own bakery that supplies their delicatessen and wine bar.94 Hanover Street, Edinburgh (tel: 0131 225 2131)
www.hendersonsofedinburgh.co.uk

Valvona and Crolla, has an excellent Italian bakery (they bake a mean sweet cannoli), 19 Elm Row, Edinburgh EH7 4AA (0131 556 6066)
www.valvonacrolla.co.uk

Fisher and Donaldson in St. Andrews, very strong on the traditions of Scottish pastry baking. 13 Church Street, St Andrews (Tel : 01334 472201)

Also remember that home baking still flourishes in the traditional Scottish tearoom:
Kind Kyttock's Kitchen in Falkland, the Laigh Kitchen and the Gallery of Modern Art in Edinburgh, Fisher and Donaldson's tearoom in Dundee, Bradford's tearoom in Glasgow, The Granary in Comrie, The Abbey Cottage Tearoom in New Abbey, the Old School Tearoom near Castle Douglas.

Out on the Isle of Benbecula, in the Outer Hebrides, the baker Allan MacLean has set up the Hebredean Bakery, producing an excellent range of oatcakes (and breads) from their craft bakery.
Hebridean Bakery, Uacgdar, Isle of Benbecula, Western Isles
Scotland Tel 01870 602 659 or fax 01870 603 121

 

Northern Ireland

Often, small bakeries is Ireland are called a ‘home bakery’

Belfast

Ian Martin, The Upper Crumb Home Bakery 878 Crumlin Road, Belfast BT14 8AE (tel 028 9072 1301)

Robert Kirk, Kirk’s Home Bakery, 138 Sandy Row, Belfast BT12 5EY (tel 028 9023 1869)

Robert Ditty & Clifford Brimley run the successful and award winning Ditty’s Home Bakery and Coffee Shop. Winner of the Best Northern Ireland Speciality (Good Taste Awards 2001), and baker Clifford was awarded UK Young Baker of the Year. 44 Main Street, Castledawson, Londonderry BT45 8AB (Tel: 028 79 468 243 ) & 33 Rainey Street, Magherafelt. Open Mon – Sat.

Shaun Hunter, Hunters 5-9 Market Street, Limavady, & 34 Main Street, Ballykelly, plus Kitty’s of Coleraine, 3 Church Lane, Coleraine

Leslie Wilkins, Leslie’s Home Bakery 10 Church Street Enniskillen

Chris Ferguson, The Country Kitchen Home Bakery & Restaurant 57/59 Sloan Street, Lisburn

Jim O’Keefe, The Corn Dolly Home Bakery, 12 Marcus Square, Newry & 28 Church Street, Warrenpoint

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