Company Bakery

Welcome to Company Bakery - Edinburgh's wholesaler of award winning artisan sourdough bread & pastry

16/10/2026

Today marks a very special moment in Company Bakery’s history: our 100th team member has joined us!

From one baker in the Biscuit Factory and our founders doing deliveries in an old VW beetle, we’ve come a very long way over the past nine years.

To every team member, past and present: thank you, every single one of you. We feel truly lucky to be surrounded by such knowledgeable, passionate, caring and beautifully bonkers people every day.

14/10/2026

Team trip to Copenhagen

Last week, some of our team swapped the bakery for the streets of Copenhagen. We went to learn, to taste and to be inspired, and we ate well, very well. From brilliant chefs to world-class kitchens, every meal was a lesson in new flavours, techniques and ways of working. We can’t wait to bring everything we learnt home into our new products and menus.

Highlights included dinner Nr.30 and BÆST, lunch Aamanns, and visits to some of the city’s best bakeries, including Juno the bakery, lille and Sinne Gas. Other highlight was stopping by Noma Projects for a tasting.

We were also lucky enough to spend a morning Hart Bageri learning about their operation and production. Some of our bakers will be heading back this winter for a series of stages with their incredible team, and we’ve a whole series of stages at bakeries around the UK coming up too.

Trips like this are something we’re proud to invest in. We know how much they shape the way we bake, think and work together, and giving our team these experiences is one of our favourite parts of Company Bakery.

12/10/2026

We’re hiring!

Next month we’re saying goodbye to one of our original night bakers, so we’re looking for a passionate, skilled Pastry Baker to join our growing team.

It’s a hands-on, full-time role in our dedicated pastry department, working from early evening into the night. You’ll be responsible for baking our pastries, producing seasonal specials for our markets and wholesale customers, and creating a range of sweet bakes, from brownies and cookies to scones and cinnamon buns.

We’re working hard to be the best place to work. It might sound ambitious, but we mean it. Head to our website via the link in our bio to find out more.

28/09/2026

We’re looking for a creative and proactive Marketing & Events Manager to join the Company Bakery team.

Working across the bakery and our new milling project, you’ll help bring our brand to life through content, campaigns, events, partnerships and more.

If you’ve got experience in marketing, content or events, a good eye for visual storytelling, and a genuine love of food and hospitality, we’d love to hear from you.

Find out more and apply via the link in our bio

17/09/2026

Our baguette has developed a life of its own.

We knew pretty early on that a bakery needs a baguette, so sometime in 2019, ours appeared. Then Covid happened. Remember that? Yeast disappeared from the shelves, so our bakers did what bakers do: adapted. Using our sourdough starter and a bit of spontaneous-fermentation know-how, the recipe was rebuilt without commercial yeast.

Baguettes for the people.

It’s kept evolving ever since. The pointiness of the ends has waxed and waned according to whoever is shaping that day, and somewhere along the way it drifted away from the modern French baguette and towards something more rustic: chewy crumb, serious crust, plenty of character. Maybe closer to a baguette à l’ancienne.
We bake them every day, and we’re very proud that they end up on tables all over Scotland, including at places like Martin Wishart and L'escargot bleu Edinburgh.

Not bad for a loaf born during a global yeast shortage!

13/09/2026

The greatest thing since… sliced bread.

We offer the slicing service to most of our bread range for wholesale, with a selection of retail-ready sliced loaves available too.

On average, we slice 1,400 loaves every week, with two slicers working side by side throughout the night to make sure every order is ready for the day ahead.

Available on our wholesale portal and in our cafe daily

09/09/2026

Our classic cinnamon buns are one of our customers’ favourites.

We choose to make them vegan, using an oil-enriched dough in place of butter. This creates a light, fluffy and soft texture. After an overnight cold prove, we laminate the dough with our fresh, house-made date and cinnamon paste. The dates bring a rich, natural toffee-like sweetness, while the cinnamon adds a warming spice.

And there’s more to come. We’re currently in the final stages of some exciting new product development, so keep your eyes peeled for updates later this month.

05/09/2026

Calmness in craft

We’ve just finished our busiest month yet. Our craft has grounded us in the daily routine. The same method, the same techniques, just now at a bigger scale.

We could make it faster. We could mechanise it. That’s not what we’re about. Keeping the craft by hand is how you protect the knowledge and tradition behind it. And it’s also just how you get a better pastry. More room for skilled judgement, room to notice when something needs an extra minute or a lighter hand to get each product perfect. It tastes better, plain and simple.

Our very own spent the morning in the bakery with his camera, following the pastry team through their routine.

30/08/2026

Laurel & Hardy
Dolly & Kenny
Blue d’Auvergne & Spiced Fruit Loaf

Tom & Jerry
Lennon & McCartney
Comté & Rye

Wallace & Gromit
Thelma & Louise
Brie de Meaux & Baguette

Smith & Gertrude Cheese & Company Bakery Bread. Quite possibly the greatest of them all.

28/08/2026

Earlier this month, some of our bakers, along with Rannoch, headed up to Dundee to meet our customers.

Three months ago, we expanded our daily deliveries to the north to seven days a week, and we’ve been blown away by the areas incredible food and hospitality culture.

As bakers, we don’t often get the chance to step away from the bakery, so seeing our products on menus and counters was pretty special.

We’ve put together this little film to share some of our day in Dundee and Fife. We hope it gives you a feel for the region’s warmth, creativity, and energy, and maybe even gives you a few recommendations for your next trip.

Interested in being supplied by Company Bakery? Find out more on our website.

Address

6 Station Road, Eskmills Venue
Musselburgh
EH217PQ

Website

http://www.companybakery.com/

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