1. Craft does not form an element of our business it is the entirety of our business. Everything we do starts with nothing but flour and water. Flour is organic and sourced from local mills. We use no “improvers”, hydrated fats, softeners, or any “enhancers”. All dough’s are used with the sponge and dough, which enables us to have low salt and yeast. Traditional sourdoughs are made entirely wild. With our pastry making and cake making, again everything is made ourselves from the original base ingredients, normally organic and local, with an emphasis on traditional methods and a complete absence of the “additive” regime. With this at our core, it is not surprising that craft is not so much part of our process: it is our process.
A firm favourite – Aidan is a true expert in the art of bread making. All dining is done on long shared tables - sit down to breakfast, lunch or dinner, or just pop in for a coffee.
Craigies - South Queensferry
Visiting Craigie's is a perfect way to spend a summer's day - set in beautiful countryside and the raspberries have to be tasted to be believed! The variety Craigie's grow are in polytunnels - so great for the average Scottish summer day;) - and the canes magically don't have any prickles.
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