Opening Hours
Balgedie Bakery is an online shop for delivery direct to an address within our local area, as such we don't have an actual shop you can visit.
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To order bread place your order online, or by 'phone, before 1900hrs on Sunday and Thursday, for delivery on Monday and Friday respectively, please go to the Shop above or 'phone 07984 442 657.
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If you have any queries or concerns please contact us by email or 'phone from Mon -Fri 10am - 5pm
Order Bread
Order your bread or loaves online before 1900 on Sunday and Thursday. We will bake to order on Monday and Friday mornings and deliver direct to your home in the afternoon.
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Fresh bread for the week ahead or as a treat for the weekend.
Delivery
Delivery is very simple, we deliver direct to your home on Monday and Friday afternoons. We will leave the bread on your doorstep or other hidey-hole you suggest. A large tupperware box, strong plastic bag, or a dry porch, shed or greenhouse is ideal.
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Delivery is free to your home on Monday and Friday afternoons usually before 2000 hrs. The bakery has been incredibly busy since the Covid-19 lockdown and this is pushing deliveries later.
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Order and delivery only in the Kinnesswood, Scotlandwell, Portmoak, Easter & Wester Balgedie KY13 postcode areas at the moment.
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For further details see our Delivery page here
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Queries?
If you have any queries about the ordering or delivery process, please contact us or use the form below.
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About Balgedie Bakery
Do you ever play the desert island game where you choose what your departure meal would be? Well, mine would be bread. Fresh, crusty, fluffy sourdough with cool salted butter. Plus some toast and marmalade. And a chewy bagel. And a focaccia with rosemary and extra olive oil to dip. And a pizza.
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I love bread. I have been baking bread, cakes and other baked goods for over 30 years. It's always been that if you could buy something baked I wanted to know how to make it. Fairy cakes, Swiss rolls, profiteroles, pizza, bread. Guidance from my lovely Mum and an old 70's M&S cookbook got me started with the basics. I tried things, got them right, experimented, sometimes they went wrong: once memorably and badly, a turnip cake. I kept baking. And reading: Delia, Mary Berry, Elizabeth David, the inspirational Laurel's Kitchen, and many others. Being ever in pursuit of the most delicious crusty, chewy, yet fluffy crumbed bread I could get, I was fascinated by the idea of sourdough bread after reading in 2001 Anthony Bourdain's "Kitchen Confidential" memoir when he talked about his loco pastry chef "Adam Last-Name-Unknown" and his unbelievable sourdough bread, according to Anthony, "the best you ever tasted". It was only a short passage of the book but "Hangabout", I thought, "I could bake sourdough myself". A lightbulb moment. I grew my first rye starter. There's more to it than that I soon discovered. Sourdough can be a tricksy thing, just keeping your starter alive is a devotion of sorts, and sourdough can't be hurried. It takes its time and some loaves take nearly 24hrs to make. Some take 14hrs to bake. I love the magic of baking sourdough breads, using different flours, and developing my recipes. As soon as a loaf is out of the oven I'm checking the crust, smelling the aroma, and impatiently pacing the floor until it's cool enough to cut and taste. Then it's on to planning the next loaf, improvements, tweaking the recipe, or trying new things. To me a meal is incomplete without a bread of some sort. Often the meal IS bread.
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And so I hope to bring delicious, wholesome breads to you in our community. Baked using organic flours and good quality real ingredients, and delivered direct to your door. I hope you will enjoy eating it as much as I love baking it.