Here at Ullapool Bakery, on the shores of Loch Broom in the far North West of Scotland, we take pride in using stone ground Scottish oatmeal, Scottish butter, rye, wheat and spelt flours, to produce a wide range of artisan products - from tangy stem ginger shortbread and chilli cheese oatcakes, to 10 seed sourdough and tomato focaccia. We bake from scratch every day on the premises, using traditional methods.
There's an old Gaelic saying - "Cha bhòrd bòrd gun aran, ach's bòrd aran leis fhein" - which roughly translated means "It's not a meal without bread, BUT bread is a meal in itself". Bread, in its many forms, has been a staple in our diet for thousands of years. Throughout the World, it is seen as a symbol of life - a food commonly shared with others and eaten at least once day. With mass-produced, plastic wrapped, soft supermarket loaves dominating the market, it's heartening to know that there is an increasing demand for local, independent bakers, producing "real" bread in small bakehouses across Britain.