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 bhrd brd gun aran, ach's brd 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.
We bake from scratch every day on the premises, using traditional methods. There's an old Gaelic saying - "Cha bhrd brd gun aran, ach's brd 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.
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We had holidayed in Scotland for over ten years and Ullapool was one of our favourite locations. The tranquillity and the pace of life was just what we wanted and when the bakery became available it was a dream come true. You can have all four seasons in one day and we never tire of the changing scenery it offers.
White bread with chopped apricots and nibbed sugar, a sweet taste ideal as afternoon tea bread. White dough with the addition of a sourdough production and caraway seed (contains some commercial yeast). A white bread with a generous amount of mature cheddar cheese and onions topped with more cheese ideal as a savoury snack.
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