LOAF

LOAF is about knowing where our food comes from and making the most of exceptional ingredients. We work directly with Scottish grain growers and local producers, choosing organic and locally sourced ingredients wherever possible. Our bread is naturally leavened, with long fermentation and wholegrain milling giving it depth, character and flavour.

We bake on a small scale, by hand and with care, producing sourdough breads alongside pastries, buns, cakes and seasonal bakes. Our menu changes with what is available and good, rather than following a fixed range.

What makes LOAF different is the connection between the land, the producers and the finished loaf: traceable Scottish grain, carefully sourced ingredients and proper fermentation, made in the far north of Scotland. It is food with a strong sense of place, made for our local community.