I'll be pestering them to buy more next time I visit! Just a pity you don't have some bakeries down in Perth! Greeted with a smile and quickly served. Tasty tea and coffee, very pleased they listened to the request for 'only small amount of milk in both. The food was well priced and marzipan 'apples' yummy.
I've visited Harry Gow Dornoch on numerous occasions. The staff are alway always (repetition intentional :-)) nice and the produce is always fresh and tasty. Steak pies, chunky or smooth are to die for. Tried my first Dream Ring today. It's a good job we found the bakery on the penultimate day of our holidays so that we only had 2 days for repeat visits.
I've visited Harry Gow Dornoch on numerous occasions. The staff are alway always (repetition intentional :-)) nice and the produce is always fresh and tasty. Steak pies, chunky or smooth are to die for. Tried my first Dream Ring today. It's a good job we found the bakery on the penultimate day of our holidays so that we only had 2 days for repeat visits.
Services
Comes From
Report
Provenance is key. Ingredients are sourced locally where possible and we also look to the continent if we feel it'll make the finished product even better. When he started up in 1979, his simple end game was to make the best possible product for his customer. That didn't matter if it was the bread, the butteries, the sandwich fillings, the soup, the savoury pastries, the cakes or the celebration cakes.
A Rich History
Report
Five generations of baking obsession have made Harry Gow Bakery the family business that it is today. Here's some of the highlights of our story so far. The famous Burnett's Bro's - second generation John and William - in 1898 began the empire which became Burnett's bakery, Inverness.
This was taken on by the third generation (also William and John) and where Harry (second from the right) served his apprenticeship before becoming Confectionery Manager.He loyally served as Production Manager for 30 years until he retired in 2009. Harry with his young apprentice Calum in the days before hair nets!
This was taken on by the third generation (also William and John) and where Harry (second from the right) served his apprenticeship before becoming Confectionery Manager.He loyally served as Production Manager for 30 years until he retired in 2009. Harry with his young apprentice Calum in the days before hair nets!
Good Food
Report
Making and baking literally everything from scratch to our own carefully crafted recipes, choosing and using the very best of ingredients. But if you were to throw it all together without the due care, passion and skill that we add into the mix then it just wouldn't be right. At Harry Gow Bakery, we really do give a damn and never compromise on quality.
Soup, Pies & Quiche
Report
Why? Well of course the ingredients are fresh it's made from scratch. But also when Harry was slaving away in the bakery, his wife was at home making soup for his dinner. It tasted so good that he pinched the recipes!
With this, and a lot of hard work in development, we have a wonderful range of great tasting soups - one for every day of the week: Monday is Lentil and Bacon, Tuesday is Scotch Broth, Wednesday is Chicken and Rice, Thursday is Leek and Potato and Friday is Cream of Tomato.
With this, and a lot of hard work in development, we have a wonderful range of great tasting soups - one for every day of the week: Monday is Lentil and Bacon, Tuesday is Scotch Broth, Wednesday is Chicken and Rice, Thursday is Leek and Potato and Friday is Cream of Tomato.
Cakes & Biscuits
Report
That is the question. It has to be said that our biscuits cakes are so lip-smackingly good it tends to be the latter! But what makes them so good we hear you ask? We go as far as crafting our own recipe for the sponge, pastry, biscuits, jam, buttercream and icing. For example, our Pineapple Tart is made up of 7 (yes, seven) different recipes - all meticulously crafted by us - not a bag or box of pre-mix in sight.
Reviews
Be the first to review Harry Gow Bakery.
Write a Review