Bandit Bakery

Bandit Bakery Artisan bakery serving speciality coffee and quality baked goods
Cinnamon Bun 🐐
100% plant based

It's been far too long since we've had We Are Here in the shop and I can only apologise but they're here now and we coul...
02/09/2026

It's been far too long since we've had We Are Here in the shop and I can only apologise but they're here now and we couldn't be happier about it 🌞🌞🌞
If you didn't already know We Are Here is a disabled and q***r owned roastery based in the sunny seaside town of Margate in Kent. They do their very best to provide visibility and representation within the coffee community, wanting to create an equitable, inclusive space for all and build a business that totally and completely puts people and planet first. Every box of coffee sold donates to different charities including Missing People, Gendered Intelligence and Shelter.

We've got-
🩷 This One- from the female members of Cooperativa La Prosperidad de Chirinos in Peru, a washed coffee with notes of dark chocolate, cherry pie and hazelnut.
💛 That One- from the Rama Women's Association in Burundi, a natural process red bourbon. Notes of pear, chocolate and demerara sugar.
💚 The Other One- a Costa Rican natural process villa sarchi varietal from Hacienda Sonora with notes of strawberry yoghurt, grapefruit and jasmine.
🩶 The One Off- a 72 hour beer fermented natural caturra from Colombia with notes of lemongrass, rose and honey.
🧡 Decaf from Colombia, a sugar cane process with caturra, Castillo and Colombia varietals and note milk chocolate, plum and almond.

Different coffees will suit different brewing methods- ask our lovely team for help choosing the best coffee for you or scan the QR codes on the packs for more info, brew guides, etc.

BLUE DRINK FOCACCIA 💙💙💙 today's other special focaccia. For ages I've been getting wound up all obsessed with recreating...
29/08/2026

BLUE DRINK FOCACCIA 💙💙💙 today's other special focaccia. For ages I've been getting wound up all obsessed with recreating the joy of a blue drink in a focaccia, something with a vague berry flavour, a hint of citrus and a name like turbo power electro riptide. So this is a focaccia full of dried raspberries and blueberries and topped with fresh blackberries, classic donut glaze and a hint of lemon zest. I wanted to pipe cherry jam into them but I got jam that had whole cherries in it and it jammed up the piping nozzle. By this time of the morning I was already sweating and shaking with utter foot to the floor, steam engine all aboard first class stress and panic so the jam thing sent me utterly sideways. I ended up putting the jam in the blender and that made it so thin and smooth that instead of piping in it just went everywhere. It was either accept this outcome or throw it all in the bin and I didn't want to do that. So they ended up nice and good but not what I envisioned. Oh well. BLUE DRINK FOCACCIA.

CHAR SUI ONIONS FOCACCIA WITH THAI BASIL, SMOKED CHILLI OIL AND TOASTED RICE POWDER. Tubby Tom char sui seasoning and sm...
29/08/2026

CHAR SUI ONIONS FOCACCIA WITH THAI BASIL, SMOKED CHILLI OIL AND TOASTED RICE POWDER. Tubby Tom char sui seasoning and smoky oil.
I got in early this morning and was looking forward to just getting on with things and listening to my book and then the middle deck of the oven stopped working for no reason and I honestly thought I was going to throw up I was so panicked. And I'm always giving it all that "aw yeah our oven is so cool it's really old and analogue" but that just means there's about 3 people in the world who can fix the fu***ng dinosaur. And after I tried everything I gave up and switched the deck off and prepared myself mentally for a sh*te of a day and then half an hour later I tried switching it on again and fu***ng lo and behold it seems to be ok??! it's working just now. So we're a fair whack behind schedule but it's not my fault this time. Be patient, I'm so high strung that anyone who complains about stuff not being ready on time will almost certainly get attacked.

Hey!!!!! Menu for tomorrow. Decided it would be fun to put out some real heavy hitters on the bread front, no big deal.C...
28/08/2026

Hey!!!!! Menu for tomorrow. Decided it would be fun to put out some real heavy hitters on the bread front, no big deal.
Charcoal sourdough was popular last week so it's back again but this time it's packed full of roasted and partially dehydrated leeks as well as barley miso. The dough smelled absolutely ridiculously good so I'm looking forward to baking them. Mamma mia we'll have an Italian style sourdough- full of herbs and olive oil. Going to bake it as a tin loaf so it'll be good for cheese toasties in my humble opinion.
Got focaccia covered in char sui seasoned onions and finished with a smoky chilli oil, toasted rice powder and Thai basil. That's going to be in the focaccia hall of fame. And last week's donut focaccia got a 10 minute standing ovation so this week we've pushed the boat out and gone for a blue drinks focaccia. Blue dough full of raspberries and blueberries, it'll be topped with fresh blackberries and piped full of cherry jam. Then a lemon glaze.
Jack requested the rye & apple loaf returned so yr wish is my command bro.
Kelly has made a phenomenal chocolate courgette loaf, it's so good. The fancy buns are full of a sugary buttery orange and marmalade filling and topped with a pistachio crème icing, I can personally testify to their outstandingness and wonder.
Ambrosia salad inspired cookies full of white chocolate and pineapple and marshmallows, topped with a sweet cherry. They're definitely one for those with a sweet tooth but not uncomfortably so.
Real nice flapjack full of ginger and candied bergamot, not something you see often but also not something to fear.
Bunch of other stuff, it's all there, have a read. Swipe to see my god awful thought process, how does a grown man have such terrible handwriting.

I hope you are ready for a new bun because we have a new bun ready for you are you ready new bun. Our signature, world f...
26/08/2026

I hope you are ready for a new bun because we have a new bun ready for you are you ready new bun. Our signature, world famous super soft bun dough filled with a bright and sweet and buttery and zingy orange filling, full of fresh orange zest and vegan butter and marmalade. Then it's all topped off with a rich and delicious pistachio creme icing. I have very recently eaten a third of one of these and it was absolutely outstanding. Every member of the Bandit team present today has tried it and said "my god, this is very good" or something like that.
Cool cockroach tattoo from Stuart Allan 🪳🪳

This week's cookies are inspired by that retro classic the ambrosia salad but also I couldn't properly remember what goe...
25/08/2026

This week's cookies are inspired by that retro classic the ambrosia salad but also I couldn't properly remember what goes in ambrosia salad and didn't think to do any actual research so these cookies are not particularly accurate and I really, really hope that's ok? I'm so very sorry. Crystallised pineapple chunks, white chocolate, marshmallows and a sweet cherry finish. All plant based of course.
Turns out ambrosia salad usually has orange and coconut in it too which would have been quite delicious in a cookie but it also has whipped and or sour cream and I dunno about that in a cookie. Anyway, enjoy.

'Twas a good weekend for focaccia, rounded off nicely with these honking great big bois covered in delicious tomato and ...
23/08/2026

'Twas a good weekend for focaccia, rounded off nicely with these honking great big bois covered in delicious tomato and basil sauce and lashings of vegan parm. Too much as they were for most simple humans to handle, sold them by the slice to be safe.


Both days this weekend we had focaccia with absolutely gorgeous Palestinian za'atar from Rift Valley Farms, topped with a bright and fresh green dressing. Made with fresh parsley and coriander, lemon and garlic and olive oil, fresh chillies and spices.

The dressing today was soooo good- we used a whole bunch of whole fresh chillies and they had a decent kick to them, supermarket chillies don't usually tell you what variety they are so it's hard to know what you'll end up with in the spice department. This bread would be great with some hummus or for a roast aubergine sandwich or something.

The jam donut focaccia came out really good too, annoyed they came out so late in the day but I tried my best.

Focaccia dough full of dried raspberry pieces and piped full of a combo of raspberry jam and rose jelly. Finished with a classic donut glaze.

Yesterday's za'atar focaccia was made with a different batch of the green dressing, there were so many whole chillies in there and not even a ghostly whisper of heat and that's not me being a big mad ol' hero.

We had a bunch of the dressing left over so we enjoyed it with some freshly made wee flatbreads. Only once it was all gone did I think that we should have kept it for Sunday but I'm glad we didn't cause although it was good, Sunday's was better.
Looking forward to seeing what's on the focaccia menu next weekend, the only idea I've got so far is some kind of blue drink focaccia- needs some workshopping but I'm sure we'll get it spot on.

I really wanted to share these donut focaccia here on Instagram but was hesitant cause I was worried the glaze looked su...
22/08/2026

I really wanted to share these donut focaccia here on Instagram but was hesitant cause I was worried the glaze looked suss and folk wouldn't like that or be cheeky and disrespectful but they're so good I have chosen to be brave and confident and share them. Our classic focaccia with raspberry pieces thru the dough, with a mix of raspberry jam and rose jelly piped in and a sweet classic donut glaze.
Also someone tried to steal Glen's bike from in front of the bakery this morning but we chased them and got the bike back, it was crazy. And last Saturday we saw 2 dudes having a fist fight in the street just down the road a bit from the bakery, one guy fell down and the other guy got his dog to bite him, it was wild.

Ok, keep it cool- here's the menu for tomorrow for all you die hard menu lovers. I have household chores to be getting o...
21/08/2026

Ok, keep it cool- here's the menu for tomorrow for all you die hard menu lovers. I have household chores to be getting on with so we'll keep this quick.
House blend sourdough still felt a tad under proved but I think it'll still be good tomorrow. The bread I'm most looking forward to felt like the sweetest of sweet dreams when I was shaping it, I think it's going to be reeeaaallly good- black charcoal sourdough with rehydrated ancho and guajillo chillies. Remember charcoal in food can make yr poopings black and f**k with some medicine so be careful. The chillies ain't spicy just in case that's got you worried too, they're fruity and smoky and delicious. Oh ma gawd it's gonna be good.
Going to do the wee round focaccia with a combo of raspberry jam and rose jelly piped in them and a classic donut glaze. And the regular rectangle focaccia with Palestinian za'atar and finished with a gorgeous spicy green shatta (herbs and garlic and lots of chillies).
The apple loaf was sooooo good last weekend so it's making a comeback with a rose icing this time, oh damn. Autumnal classic flapjack will be joining us in a delicious ginger and bergamot, apple and raspberry way. Quadruple chocolate cookies which I know sounds like a sordid myth but it's for real.
Croissants better than any other croissants and p.a.choc with the best chocolate in the business from Bare Bones Chocolate.
Ok! All the rest is there on the menu, you can decipher it I guess. Very, very nice coffee and other drinks and all that jazz. See you tomorrow 🤠

Have you tried out sweet poppy seed knots yet? Or are you simply too scared? A silly little silly billy scared of some s...
20/08/2026

Have you tried out sweet poppy seed knots yet? Or are you simply too scared? A silly little silly billy scared of some silly little poppy seeds. That's ok, go get yr grandma to make you some sticky toffee pudding or something.
Classic bun dough, knotted and twisted up with a sweet poppy seed paste filling with a subtle hint of lemon. Brushed with Vanilla Guys vanilla syrup once they're out the oven because quite simply no other syrup will do, that vanilla is the bees knees. And a little pop of crunchy pearl sugar for that cosy Scandinavian vibe everyone craves and pursues but very few outside of the Nordic nations can actually achieve but we have, in fact, excelled at. And it's all plant based too which is nothing to be stressed about, it just means the bakes are accessible for as many folks as possible. Apart from those who are uncomfortable with poppy seeds in their baked goods.
Open 9 to 4, we have quadruple choco cookies just in case these knots don't take yr fancy (and other stuff, we're not a solely knots and cookies bakery lmao).

Address

51H Rose Street
Aberdeen
AB101UB

Opening Hours

Monday 9am - 4pm
Tuesday 9am - 4pm
Wednesday 9am - 4pm
Thursday 9am - 4pm
Friday 9am - 4pm
Saturday 9am - 4pm
Sunday 9am - 4pm

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