Progressively we hope to make even more of our breads using sourdough cultures, giving that unique flavour and texture.
Here at The Bakery Dunbar we believe in making high quality bread and pâtisserie. We are using only the best ingredients and traditional time tested recipes often with a modern twist. Not only that we are adding to our repertoire every month.
We also hope to work closely in partnership with growers and mills to provide us with fine flours and when we can rarer and heritage type grains, and in the fullness of time grow wheat locally.
So far, the Bakery is in operation 12 hours a day, in the early hours of the morning our bakers mix, rise/ferment and shape the loaves for the next day. The savoury and pâtisseries are made during the day.
We have all but eliminated the added ingredients list that go into ordinary production bread. We are training up new bakers as we go and are going to be having resident bakers completing their stage, and guest bakers from time to time.
As we believe in quality over quantity we have elected to keep our product base relatively small, which will enable and ensure greater consistency over time.
