At Station House Bakery, we’re passionate about producing the best quality loaves, pastries and cakes we can. One way we do this is by ensuring that our ingredients are of the highest quality, locally sourced and ethical wherever possible. Where we cannot source East Lothian made products, we work with small-batch and UK based producers.
Mungoswells Malt & Milling
All of our flour is provided by Mungoswells, milled less than 5 miles from our bakery!
Unlike commercial white flour theirs has small darker flecks in it. These are tiny particles of bran, the outer protective skin on a grain of wheat which contains more protein and fibre and adds flavour. Their wholemeal flours truly have nothing taken out or put in. The flakes of bran can be seen throughout.
The Edinburgh Butter Company
All of our laminated pastries are made using Edinburgh Butter Company Butter. They use Scottish cream, which is slow churned in batches to create a butter that is deep and rich in flavour and silky in texture.
Chocolate Tree
All of the chocolate in our products is sourced from these award winning craft chocolatiers based in Tyninhhame. They directly work with organic cacao farmers in South and Central America, focussing on biodiversity and paying a fair price for their cacao.
Chesterhall Honey
We use Chesterhall for all of our products containing honey. Produced in East Lothian and with minimal processing, Chesterhall honeys are as close to a raw and natural state as possible.