Luing Bakery - award-winning bakery on the Isle of Luing in the inner Hebrides
Winner of two Gold and two Bronze awards in the Scottish Bread Championships at the 2017 and 2018 Royal Highland Shows, Luing Bakery is run by Mary Braithwaite and husband Nigel Ings, who moved to Luing in 2015. Previously they'd set up and run a village bakery in Wye, Kent, but were keen to escape southern England and scale down their baking activities. They launched into bread baking after moving back to the UK in 2007 following decades abroad. They trained with Andrew Whitley, the guru of real bread in the UK, and then at the French National Bakery Institute (INBP) in Rouen, France, whose methods and techniques they use today. Their breads use slow processes and 'pre-ferments', which make the bread tasty, digestible and long-keeping. Since moving to Luing, Mary has developed breads using grains that were once grown on the island, especially barley and oats. A popular bread is Luing Sourdough, with flakes of barley, oats and rye. Mary also makes sweet enriched buns and loaves, including the Gold award-winning Clootie Loaf, using eggs from Balvicar on Seil, Scottish butter, molasses, dried fruit, apple and spices. Nigel's speciality is baguettes, made in the traditional French way, but with really good Scottish flour. The seriously good flour used by Luing Bakery comes from Mungoswells Farm and Mill in East Lothian. Luing Bakery bread is on sale at Gordon Robbie's Luing Stores (along with other great local food) and at Millstone Wholefoods in Oban. Contact: Luing Bakery, Cullipool House, Isle of Luing, PA34 4TX, Argyll. Tel: 01852 314094. Email: firstname.lastname@example.org Luing Stores, Cullipool, Isle of Luing. Telephone 01852 314114 or go to Luing Stores Facebook page.