BLETHER...

Our starter began life as a bottle of Highland cider around 6 years ago...







...all of our baiks are completely vegan...





...the only flour used in our baiks
is grown at Mungoswells in East Lothian by Angus, Alison and their amazing team...




...baikhous is a
500-year-old
Scots word for
a bakery...
...there are currently baiks available in the
PA4//PA5
PA8//PA12
G3//G11
G41 & G44 postcodes...




...the fermentation process for the  doughs can take anything from 16 - 48 hours...




...our sourdough won the Reserve Champion award at the inaugural Scottish Bread Championships in 2017...





...all baiks come with free gluten.