The EVOC Red Book

The online directory to find third sector Organisations, and their services across Edinburgh

IMPORTANT

Only services that are currently available during COVID-19 are listed in the directory.

In line with Government advice, most groups and organisations in the city have had to take the unfortunate decision to suspend face to face and group work activities. Please telephone or email the contacts listed for the group or organisation if you are interested in their work to check what alternative arrangements might be available.


Details
FRIDAY 12:00pm - 4:00pm / SAT 9:00am - 1:00pm @ Pilton Community Health Project

Come to the window at the back of the building on Pilton Drive North

Deliveries available to those in self-isolation on FRIDAY 2:00pm - 4:00pm

Please place your order for delivery by 9:00am on Thursday by emailing bakery@grantoncommunitygardeners.org

UPDATE 04/05/20...

We are really pleased that so many new people have come to try the bread during the current crisis. It's felt like a silver lining for everyone.

We are now barely able to meet demand on a Friday so will also be baking on Saturdays from this week (9th May), if not necessarily the whole range of bread.

We'll continue to meet demand as it develops, and be part of the effort Granton Community Gardeners and others are making to support people locally. Please support us if you can!

All our regular bread is now sold on a 'pay what you can afford' basis. If you're short of cash, there's still delicious healthy fresh bread available no questions asked. Those who can pay a little more, we encourage you to do so.

What makes us different?

Granton Garden Bakery aims to provide an affordable and accessible source of healthy bread to EH5. All our regular breads are sold on a pay-what-you-can-afford basis.

We aren't set up for profit; any proceeds will go to support the work of Granton Community Gardeners, the charity of which the Bakery is a part.

All our bread is made with three priorities in mind: health, flavour and affordability. It has just 3 ingredients: water, salt, and heritage flour grown locally and organically and stoneground by Scotland the Bread and Gilchesters, organic flour from Mungoswells in East Lothian, or very occasionally flour from our own Granton-grown wheat. We also use ingredients grown in our own gardens for special breads, changing weekly through the growing season. We ferment our bread slowly, making it more tasty and more digestible.

PRODUCT LIST...

Granton Loaf (800g/500g)

- Signature crusty loaf, half wholemeal, half white.
- Ingredients: white wheat flour, wholemeal wheat flour, water, salt.

Baguette (250g)

- Classic French stick made with white flour.
- Ingredients: white wheat flour, water, wholemeal rye flour, salt.

Wholemeal tin loaf (1000g)

- Made with 100% Scottish wholemeal flour.
- Ingredients: wholemeal wheat flour, water, salt.

Rolls (120g)

- Soft brown batch rolls.
- Ingredients: white wheat flour, wholemeal wheat flour, water, butter, salt.

White tin loaf (900g)

- Soft white tin loaf, great for sandwiches.
- Ingredients: white wheat flour, water, wholemeal rye flour, salt.

Focaccia (150g)

- Italian flatbread topped with rosemary or other seasonal garden flavours.
- Ingredients: white wheat flour, water, rapeseed oil, wholemeal rye flour, salt.

Rye tin loaf (900g)

- Delicious, malty sourdough loaf made with Scottish rye flour and toasted bread soaked in tea
- Ingredients: wholemeal rye flour, water, tea, white wheat flour, wholemeal wheat flour, salt.

Sticky buns (80g) - £1.50 each

- Sweet treat filled with fresh egg custard and seasonal flavours, changing weekly.
- Ingredients: white wheat flour, milk, egg, water, butter, sugar, salt, vanilla extract.

We look forward to breaking bread with you.
Ages
All ages
Days and Times
Monday
Tuesday
Wednesday
Thursday
Friday 12:00pm - 4:00pm
Saturday 9:00am - 1:00pm
Sunday
Venue
Pilton Community Health Project (PCHP)
73 Boswall Parkway, Pilton
EDINBURGH
EH5 2PW

Localities
North West 
Categories of Services

This record was last modified on: 18 August 2020