Baker

We are delighted to bring you these superb handbaked wood fired artisan breads from John Castley at Wild Hearth Bakery. Andrew Fairlie 2 star Michelin Chef from Gleneagles Hotel says, " I thought I had tried the best sourdough in the world in San Francisco that was until I tasted Wild Hearths". John who runs his business from two converted World War Two Nissen huts states " We dont take shortcuts. Our wood-fired oven takes 12 hours to fire from cold. Our starters ripen for around 16 hours before we mix our doughs. Our doughs rise on average for seven hours in our warm bakery before being baked and our pastries much longer. Everything we do is for the pleasure of real baking natural nourishing and delicious". There is a limited stock of fresh bread per week we will replenish our available stock online every Friday.

We just love these. The sticky toffee is a delicious sponge
soaked in butterscotch, toffee sauce. The Chocolate is smooth and sultry and the ginger is good and tastey ginger crystals in every bite.
They are simply divine served with a touch of whipped cream. Each indulgent pudding is enough for 2 excellent servings.

Made by Chrystal herself to her father's recipe on the banks of Loch Lomond, this amazing melt-in-the-mouth, creamy luxurious Scottish shortbread is the best ever. Perfect gift and stocking filler.

These biscuits are from the Isle of Mull are a real find. The tartness of the organic Lemon Melts, the richness of Chocolate Gingers are deliciously different. And the Inverawe luxury Petticoat Tails is everything shortbread should be. Enjoy 3 exquisite tastes.