Baguette in Edinburgh
In Edinburgh, Scotland, Honest Bread lists 6 bakers known for baguette, each baking from scratch on its own premises.
Baguette bakers in Edinburgh
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.
Sloe Lane Bakery
Small independent bakery on Leith Walk making naturally leavened breads, pastries, cakes and baguettes from scratch alongside speciality coffee. Known for a seasonal approach.
The Breadwinner Bakery
Long-established Edinburgh bakery whose bakers shape dough by hand using traditional methods, producing a wide range of breads. Now operates largely as a wholesale bakery supplying cafes and shops across the city.
The Wee Boulangerie
Artisan bakery in Edinburgh's Southside where a small team bakes breads, buns and pastries from scratch on the premises daily using French, Scottish, German and other European methods.
Twelve Triangles
Scratch bakery working entirely with slow cold-fermentation sourdoughs on a three to four day cycle, with breads and pastries shaped by hand. Operates several shops across Edinburgh and into the Scottish Borders.
Bake baguette at home
No honest baker near you, or none baking today? The short answer is to bake your own. This is the bench most scratch bakers start with, nothing more.
Baguette baking tray
Holds three thin loaves straight while the crust sets.
Compare on Amazon ↗Bread lame
The diagonal cuts on a baguette are the baker’s signature. This makes them.
Compare on Amazon ↗Strong white bread flour
A T55 style flour gets closest to the French original.
Compare on Amazon ↗Water spray bottle
Steam in the first minutes is what turns crust from soft to shattering.
Compare on Amazon ↗The full home bench, bread by bread →
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