It took almost a year of building work and planning to get Margot open and we refine and work on what we do every day but it is exactly as we hoped; a centre of community life and a place to buy wonderful bread and pastries, where everything is produced on site. We don't have night shifts and so the bread, pastries and cakes fill the counter and the shelves from when we open and then throughout the day.
The changing bakery menu is guided by what we are excited about; customer favourites, festivals, celebrations and seasonal produce. The bread and pastries, including babka, brioche and croissants are leavened with sourdough and we believe that this makes the best baked goods possible. We use seeds, whole grains and a long fermentation process to make full flavoured, nutritious and delicious bread.
The changing bakery menu is guided by what we are excited about; customer favourites, festivals, celebrations and seasonal produce. The bread and pastries, including babka, brioche and croissants are leavened with sourdough and we believe that this makes the best baked goods possible. We use seeds, whole grains and a long fermentation process to make full flavoured, nutritious and delicious bread.
Services
Book
Report
Very excited to share many of the Margot recipes with you - everything is in there from sourdough cinnamon buns to babka to the orange polenta cake. The stunning images are by Patricia Niven. The recipes are exactly as we make them at the bakery - some are challenging but I hope it is interesting for our customers and for anyone interested in sourdough leavened sweet doughs in particular.
Reviews
Be the first to review Margot Bakery.
Write a Review
