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Riverside Bakery CIC

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Riverside Bakery CIC

Riverside Bakery is a Community Interest Company based in Stirling. We make handmade sourdough bread and workshops available to the community.

nd communities. Some of the ways we do this are by delivering by bicycle, using local and organic ingredients - with everything handmade using slowly-fermented techniques such as sourdough. We also collaborate with charities, schools, and organisations across Scotland to share skills and knowledge about sourdough baking, heritage grains/flour, and social enterprise. We sell mainly by pre-ordering through the online farmers market platform Neighbourfood Stirling (which also supplies Balfron) - and also pre-ordering for pick-up at the Bakery itself, Stirling University, and Stirling Health Food Store. We also sell at the Stirling Farmers’ Market and at ‘Weigh Ahead’ in Dunblane. Sign up to our weekly newsletter to get all the details on how to order. Rosi is the leading baker-lady at Riverside Bakery CIC. She does all the prep, baking, and bicycle deliveries - along with all the behind the scenes stuff like orders, cleaning, book keeping, and communications. Rosi has recently taken over the bakery from Théo, who has been running Riverside Bakery CIC since its beginnings in 2014. This was a gradual process over the last year or so, where Rosi has been apprenticing regularly and taking on more and more responsibility. She is a passionate advocate for good bread and better food systems, has so much enthusiasm for everything she does - and she makes super delicious bread! Théo continues to be one of the directors of the bakery, supporting where he can. As a CIC, any profit the bakery makes will be used to support: "Initiatives which focus on local and/or community food production which will positively affect Stirling and Stirlingshire, by providing one or several of the following: food education, food sovereignty, equality, local food network, Scottish grain growing and milling, incentive for food businesses or social enterprises, local food events." (taken from our Community Interest Statement)

You can find our bread:
- Stirling Neighbourfood - every week, pre-order online (we also supply Balfron via the same platform)
- Direct ordering through our newsletter/via email - to pick up at the Green & Blue space at Stirling University
- Direct from the Stirling Health Food Store
- Stirling Farmers’ Market - every 2nd Saturday of the month, 10-4, Port street.
- Weigh Ahead - bulk food shop in Dunblane, Scotland

A History of the project:

In September 2014, three friends and flatmates living in Riverside, Stirling starting making their own sourdough bread at home. Théo, Tom and Nils, working from their kitchen, experimented with recipes from their respective countries of origin (France, Czech Republic and Germany) and beyond. Their sourdough creations soon drew a crowd - with friends wanting sourdough bread from the ‘Riverside House’ for themselves. Théo went on to do a ‘Baking for Community’ course from Bread Matters - learning more about sourdough baking and on how to set up a social enterprise bakery. Riverside Bakery became formalised as a Community Interest Company (CIC) - a social enterprise model that ensures any profit made is reinvested into social and environmental aims. Starting small and growing slowly, Riverside Bakery CIC started by providing bread direct to customers through a weekly newsletter ordering system, and delivered by bicycle and trailer. Soon Riverside was providing bread to various pick-up points around town each week, as well as selling monthly at the Stirling Farmers’ Market, and through the (now defunct) Food Assembly online selling platform. The weekly click’n’collect Stirling Neighbourfood is going strong - and one of the best ways to access our bread. The end of 2015 saw the Bakery move to a shared commercial kitchen in Cultenhove, at the Hillview Community Centre - with enough space for a proper oven! Our most enthusiastic customer from the beginning, Rosi, started to volunteer with the bakery regularly in 2018 - learning the art of slowly fermented bread making. In 2019 Rosi became an employee of Riverside, running the weekly bake when Théo was away. The two have been working together to hand over the bakery enterprise to Rosi completely from April 2020 onwards. Théo is now onto pastures new, but continues to support the bakery as a Director, and is involved in the wider local grain economy & real bread work across Scotland. Ashley, another Director, helps mostly with social media for the bakery. Please get in touch if you have any questions at all, we’d love to hear from you! Rosi, Théo, & Ashley

15/07/2021

That's a wrap! The bakery's contained within its own proving cabinet, ready to move on! Time to turn these floury bakery crocs into muddy farm crocs - I can be found hidden between and beneath the beautiful abundance of for the rest of the summer . Love to all, and many thanks for making this last year of baking possible for me - there ain't no bakery without the bread eaters!! ;)

Loaves of love, forevermore,
Rosi
☀️

12/07/2021

*bakery closure - final bake week and final newsletter*

Hello dearest bread eaters and supporters!

The time has come, this is the last Riverside Bakery bake…

I went for a few favourites this time, the long standing favourite Lothian loaf, Cinnamon Swirls, and the two new ryes I introduced during the last year, the Mountaineer and the Wholemeal Rye. Something for everyone, I hope!

Thank you all for your loyal support over the last years, and the years before that! It’s been a wonderful experience for me, running this bakery, becoming part of the local food movement that I feel so passionately about, learning lots, and above all feeling like I was doing something worthwhile by making wholesome healthy breadiness for you all! The bakery gave me a feeling of purpose and connection with others when the pandemic took off, a rhythm and a routine that picked me up every week, and it kept me fit too! It sure was a bit of a wild year for taking on a new venture but all the richer an experience for it!

It’ve also had to dig up some courage to find ways of accommodating my needs as a woman doing this work, and much magic has sprung from the choice of being open and even a bit loud about it; not only do I still get beautiful feedback from women resonating with what I’m sharing, but it also resulted in taking on Mr Menstrual Man Nicola and becoming a wee baker team!

This is the last of the regular newsletters for now, but I will send out an update if I feel that it is relevant for you getting bread in Stirling! There may be some quite exciting news about where the bakery’s equipment will go and I will be back early autumn to sort all this out. I may also be back to run some baking classes, which I haven’t done live ever yet, due to restrictions having been so unpredictable! For this kind of thing you may well receive the odd newsletter (within the next few months, until this very email address and domain won’t exist anymore).

Wish us luck, with help from Théo I’m going to attempt to navigate aaaalll the financial labyrinths of closing down a business without an accountant! We can do it!

With loaves of love,

and with thanks to all the hands and minds and hearts that created Riverside Bakery and kept the fire burning until it was passed on to me, and all of you who supported this ambitious endeavour by eating loads of breads and pastries, sharing feedback and encouragement and putting up with the occasional variations and experiments!

Bye for now, may the bread be with you!

Rosi

05/07/2021

**penultimate bake** putting this baby into poppy grinding action this week for some swirls! In addition to that there's croissants for you along with East Lothians and Seeded Ryes - note that the seeded rye will not have pumpkin seeds in it this time as I ran out of those and it doesn't really make sense to buy any now.. but plenty of linseed and sunflower seed!!
**get yer starter started**
To ensure you futures are well sourdoughed I encourage you all to get a share of the riverside bakery microbes! You can add starter to your neighbourfood menu (i made it a menu item this week) or by emailing me for direct collection at the bakery. It's free and comes in a wee ziplock bag! (Though neighbourfood only works when you put a price on so on there it's 10p - basically free!)

I'm looking forward to making your loaves this week! Also a wee shout that we will NOT be at the farmer's market this weekend - so for those of you who were counting on stocking up then, make it Thursday instead!

Loaves of love from your baker!
Rosi x ☀️

28/06/2021

22 hours difference! I forgot the loaf on the right in the tins last week and even though it proved for 22 hours longer than the one on the left, the result is 👌 what is overproof anyway? It's all just experiments! Everyone can do it!! 💪

** This week's bread and bye bye bakery announcements **
(Head to the website for the full newsletter.)
I am leaving the bakery behind and this means the last bread pick up of Riverside Bakery CIC, probably ever, will be on the 15th July! Get ready, pick my bready brains for home baking advice, get a sourdough starter going, and stock up your freezers if this means a major life change to you too!

It's been a big decision for me but feels 100% right and I'm excited for what comes next, both for myself and for the legacy that riverside bakery leaves behind (which is mainly bread enthusiasm and bakery equipment - more on that soon!)

You can get your SOURDOUGH BRIOCHE (yes!), Mountaineers, Wholemeal Ryes and Cinnamon Swirls via Neighbourfood or directly via the Newsletter!

21/06/2021

[ Newsletterrr ] Hello, dear bread eaters and supporters!

I'm back from the menstrual break, filled with energy, not least of all because these are the longest most light filled days of the year! I'm feelin' it!

As I'd much rather be outside doing things than sitting on a computer crafting a lengthy, trivia-filled newsletter, I'll keep it short and sweet and will get to the essentials straight away:

Bring on the bread!
This week I'll bring mack the wholemeal rye with a bit of linseed, plus usual lothians and a choice of two types of swirls! I don't think I mentioned before that the wholemeal rye is inspired by the home bakings of occasional bakery volunteer Imogen! She inspired me to use a higher percentage of leaven and make the whole thing wetter than usual for a fluffy rye result!

Head to neighbourfood or our website to order!

Enjoy and happy midsummer to everyone!

Loaves and pastries of love,

Rosi

16/06/2021

Oh I totally forgot to update everyone on here for those who don't get the newsletter: it's menstrual week, so this is why you didn't see bread on the neighbourfood site! Back next week 💪 also, here's Anna who helped out at the market stall on Saturday, a great day with sun and friends ☀️
See you next week!
Loaves of love! Rosi

11/06/2021

Market weeeeeeeek! 🎪 Come along to the stall tomorrow for swirly delights and loads of loaves! With a bit of luck I will be joined by Anna so come say hi for this monthly treat of chats and smiles!
We'll be in Port Street from 10-4 or till we sell out (I planned cautiously after last month's sogginess!) the forecast looks pretty bangin' this time though!!
Seeya there!
Rosi
(yes!)

31/05/2021

Back for another week of bready delights, with the seeded rye, Lothian loaves AND poppy swirls!!

Suitably, the first bud of the poppy in our garden popped this morning! It must have literally popped, there was no warning, it just suddenly appeared and left its hairy shell scattered on the ground. Is that why it's called poppy?

Anyway, I think I will celebrate the poppy season with a swirl in the sun later this week (if the sun sticks around).

Orders as usual via the newsletter (on our website) or - orders close Tuesday 4pm! ☀️

With sunny smiles, summery colours and loaves of love,

Rosi

17/05/2021

Adventure time for the sourdough starters! No bread this week as I'm taking the time off to bleed and to have a wee holiday as well! Loaves will be back next week!

Here's a wee quote from Samantha Neal for you, for the full newsletter you'll have to go to the bakery website riversidebakerycic.org - it's apprently too long to paste into this post..

“As women and cyclical beings, we function following the rhythm of a cycle – hormonally, emotionally, physiologically and energetically speaking. We experience peaks and falls in energy levels, s*x drive, mental clarity and focus, communication skills, creative capacity and intuitive insights, amongst others. But in our current paradigm, we are not given permission or encouraged in any way to trust this intelligence. We are instead expected to function as if we inhabited a male body, showing up in our work, school, and relationships as if we were the same every day.”

Loaves of love,
Rosi

15/05/2021

Today's the last day to see lots of foody folks' faces and read local food lockdown stories at the Tolbooth! For free! Check it out ;)

Time is running out to see Julie Howden's amazing photography exhibition. Come and see her series on the local people who worked tirelessly behind the scenes to deliver our food during the pandemic. Open until this Saturday at 4pm and FREE to enjoy. https://stirlingevents.org/tolbooth-event/food-heroes/

06/05/2021

Tiiime to load up the trailer with an abundance of breads and pastries - Market day this Saturdayy! I'm curious how this one will pan out, with shops open again and more people in the streets - I will make sure to bake enough to feed both the curious passers-by as well as the loyal bread eaters!! So this trailer is likely to be stacked higher!! Seeyas this Saturday, 10-4pm (or earlier if we sell out) - if you want guaranteed pastries make sure to come early!

Loaves of looove!!
Rosi

04/05/2021

Last week's brioches in a Viennese knot ☀️ // this week we've got the Mountaineer Loaf, Lothian and Cinnamon Swirls on the menu, remember to order before 4pm today! For my full chat and the menu details head to our website to see the newsletter! Loaves of love!! Rosi

Address

Hillview Community Centre, 13 A Cultenhove Place
Stirling
FK79DU

Opening Hours

Thursday	11am - 3pm
Friday	11am - 3pm

Website

http://www.riversidebakerycic.org/

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About us: Riverside Bakery CIC

Riverside Bakery CIC is a super small-scale sourdough bakery based in Cultenhove, in Stirling, Scotland. We are a Community Interest Company (CIC), which means we operate as a social enterprise, reinvesting any profit into the social and environmental aims of the business. We also are very passionate about contributing to a better food system for everyone - where food is good for people, planet, and communities. Some of the ways we do this are by delivering by bicycle, using local and organic ingredients - with everything handmade using slowly-fermented techniques such as sourdough. We also collaborate with charities, schools, and organisations across Scotland to share skills and knowledge about sourdough baking, heritage grains/flour, and social enterprise. We sell mainly by pre-ordering through the online farmers market platform Neighbourfood Stirling (which also supplies Balfron) - and also pre-ordering for pick-up at the Bakery itself, Stirling University, and Stirling Health Food Store. We also sell at the Stirling Farmers’ Market and at ‘Weigh Ahead’ in Dunblane. Sign up to our weekly newsletter to get all the details on how to order.

Rosi is the leading baker-lady at Riverside Bakery CIC. She does all the prep, baking, and bicycle deliveries - along with all the behind the scenes stuff like orders, cleaning, book keeping, and communications.

Rosi has recently taken over the bakery from Théo, who has been running Riverside Bakery CIC since its beginnings in 2014. This was a gradual process over the last year or so, where Rosi has been apprenticing regularly and taking on more and more responsibility. She is a passionate advocate for good bread and better food systems, has so much enthusiasm for everything she does - and she makes super delicious bread! Théo continues to be one of the directors of the bakery, supporting where he can.

As a CIC, any profit the bakery makes will be used to support: "Initiatives which focus on local and/or community food production which will positively affect Stirling and Stirlingshire, by providing one or several of the following: food education, food sovereignty, equality, local food network, Scottish grain growing and milling, incentive for food businesses or social enterprises, local food events." (taken from our Community Interest Statement)

You can find our bread:

Stirling Neighbourfood - every week, pre-order online (we also supply Balfron via the same platform)

Direct ordering through our newsletter - to pick up at the Green & Blue space at Stirling University

Direct from the Stirling Health Food Store

Stirling Farmers’ Market - every 2nd Saturday of the month, 10-4, Port street.

Weigh Ahead - bulk food shop in Dunblane, Scotland

A History of the project:

In September 2014, three friends and flatmates living in Riverside, Stirling starting making their own sourdough bread at home. Théo, Tom and Nils, working from their kitchen, experimented with recipes from their respective countries of origin (France, Czech Republic and Germany) and beyond. Their sourdough creations soon drew a crowd - with friends wanting sourdough bread from the ‘Riverside House’ for themselves.

Théo went on to do a ‘Baking for Community’ course from Bread Matters - learning more about sourdough baking and on how to set up a social enterprise bakery. Riverside Bakery became formalised as a Community Interest Company (CIC) - a social enterprise model that ensures any profit made is reinvested into social and environmental aims.

Starting small and growing slowly, Riverside Bakery CIC started by providing bread direct to customers through a weekly newsletter ordering system, and delivered by bicycle and trailer. Soon Riverside was providing bread to various pick-up points around town each week, as well as selling monthly at the Stirling Farmers’ Market, and through the (now defunct) Food Assembly online selling platform. The weekly click’n’collect Stirling Neighbourfood is going strong - and one of the best ways to access our bread.

The end of 2015 saw the Bakery move to a shared commercial kitchen in Cultenhove, at the Hillview Community Centre - with enough space for a proper oven!

Our most enthusiastic customer from the beginning, Rosi, started to volunteer with the bakery regularly in 2018 - learning the art of slowly fermented bread making. In 2019 Rosi became an employee of Riverside, running the weekly bake when Théo was away. The two have been working together to hand over the bakery enterprise to Rosi completely from April 2020 onwards. Théo is now onto pastures new, but continues to support the bakery as a Director, and is involved in the wider local grain economy & real bread work across Scotland. Ashley, another Director, helps mostly with social media for the bakery.

Please get in touch if you have any questions at all, we’d love to hear from you!

Rosi, Théo, & Ashley