Breadshare Community Bakery
Non-profit social enterprise bakery in Portobello making certified-organic, additive-free bread by hand, with sourdough slow-fermented and some flour milled locally in East Lothian. Runs a cafe and baking courses.
Sourced from public record
We compiled this listing from public sources that describe the bakery baking from scratch. The baker has not yet claimed it.
More honest bread in Edinburgh
Archipelago Bakery
Small independent organic bakery in the New Town making bread fresh by hand each day, with all sourdoughs leavened entirely from wild yeast using long-aged starters. Won Scotland's Bakery of the Year in 2022.
Au Gourmand
Artisan French bakery making around twenty slowly fermented breads from flour, water, salt and natural leaven. Supplies Edinburgh delis and restaurants and sells at city markets at weekends.
Bakery Andante
Morningside artisan bakery making naturally fermented sourdough from just flour, salt and water with no additives or improvers, plus a cafe on Broughton Street. Known for its Covenanters sourdough.
Falko Konditormeister
German master baker's shop in Bruntsfield baking authentic German sourdough breads from a long-established rye starter, alongside handmade cakes, pretzels and Baumkuchen.