Company Bakery

It’s the summer of the milk bun.

We make ours using a two-stage fermentation, half the flour is pre-fermented before the final dough is mixed. It gently breaks down the starch, creating the softness: a light, fluffy texture that stays fresh for longer. Every bun is rolled by hand, one by one. We choose the slower way because we think it makes the best way, preserving skill and craft, and putting quality at the core of everything we do.

This summer, with football on every screen and the Commonwealth Games coming back to Scotland, they’ve been leaving the bakery as fast as we can make them. If you’ve ever glanced through from the café into the bakery, you’ll have seen them: racks upon racks, quietly proving, waiting for the evening bake.

Available to all our wholesale customers.

European Grain Festival 2026

Some of the team spent an exciting couple of days at the European grain festival in Denmark this week. Joining more than 300 bakers, millers, farmers, chefs, scientists and more from all over sharing knowledge and experience.

In times of climate uncertainty and biodiversity loss it’s important to get together and look at ways to rethink how we go about getting from the field to your favourite loaf of bread or pastry.

Huge thankyou to Landsorten and everyone involved.

We’re hiring.

This summer our operations team have been busy, keeping up with a busy season of packing and deliveries, while building something new behind the scenes. We’re opening a new operations hub to support our growing business, and we’re looking for great people to be part of it from the ground up.

We’re currently recruiting for:
2x Full-Time Drivers (5am start)
1x Full-Time Night Driver
2x Warehouse Operative

Interested, or know someone who might be? Drop us a DM or hit the link in our bio to find out more and apply. Come and join our lovely and talented team!

A dreamy summer afternoon spent in conversation, learning, tasting and sharing around the table.

Last week we we honoured to host Sandor Katz at our bakery - whose work has inspired generations of cooks, bakers, growers and fermenters around the world.

From sourdough, kraut, and koji to stories, questions and shared discoveries, it was an afternoon filled with curiosity, generosity and connection.

A huge thank you to Sandor Katz , Robin Sherriff , Joe from Roseberry Vinegar, and our very own Kalen and Ben Reade for their knowledge, warmth and contributions, and to everyone who joined us and made the day such a memorable one.

Here’s to more conversations around the table in good company.

Schools (nearly) out for Summer!

Come celebrate the end of term with us here at Company Bakery. We’ll be hosting our monthly pizza party on Friday June 26th with unlimited slices, delicious sides, and £5 tickets for under 12s.

On the night you’ll also be able to purchase scoops of Luca’s ice cream and our famous tiramisu.

Tickets available via the link in our bio. See you there!