When you think of Scottish food, what comes first to mind?
Traditional Scottish food has long been underrated, but it’s enjoying more recognition in past years.
Many high class restaurants and top chefs value Scotland produces. In fact, they very well sought after. Some Scottish produce has even received the PGI (Protected Geographical Indication) seal issued by the European Union.
Some of those special Scottish produces are:
🧀 Ayrshire Dunlop Cheese
🐟 Scottish Wild Salmon
🥩 Scottish beef
It is safe to say that Scots love their food and the huge variety of restaurants, take-aways, delis and grocers present across cities and towns stands witness to it.
I love to cook and try out new recipes from all around the world. And Scotland has definitely been influenced by other countries too.
Today, I am looking at breads, cakes, scones and dumplings.
The sheer variety of delicious traditional baking recipes available throughout the regions of Scotland tell me that I am definitely not alone with my sweet tooth.
🧁 Cranachan
🧁 Fruit Loaf
🧁 Marmalade Cake
🧁 Melting Moments
🧁 Shortbread
Looking at history and the traditional Scotch baker (or Baxters, they were once the backbone of Scottish society.
Town centres were filled with their shops in every quarter. Men would hold the position of bakers, while women were employed as confectioners. Each baker shop was usually a family run business and the formation of a bakers trade guild helped to protect the trade against competitors from outside. The guild would also specify strict rules about who could or could not bake bread, pastry or pies. These rules remained in place until the mid-19th century, when trading privileges were abolished.
Aside: The Bakers Guild in Glasgow existed long before it was originally mentioned in 1556. To hold up and protect local trade was important. The guild looked after the millers and their mills too, which were located on the banks of the River Kelvin in Glasgow.
Only a few Scottish housewives would bake their own bread (maybe with the exception of kitchen staff at stately homes). If a housewife was to prepare their own leave at home, they would at least use a bakehouse oven to finish it.
Bakehouses had their own, highly guarded recipes. One of them was the recipe of oatcakes.
Working as a baker was a hard craft (and still is to this day). The job required long hours, causing some issues between staff and owner. Eventually the bakers trade guild was replaced by the Bakers’ Union, which unified hours, baking quality, use of ingredients as well as setting standards for product weights, sizes and the welfare of the staff.
Today, you find only a few artisan bakers across the cities of Scotland. They are upcoming and thriving, but still have a way to go to match their counterparts on the European continent for example.
Having said that, I have noticed a grown appreciation for artisan bakeries, varieties of breads and smaller quantities, yet more variety, of cakes, pastries and pies. It’s definitely a step in the right direction in my opinion. Maybe I’m biased for growing up in Germany with an abundance of bakery goodies.
If reading about bread, cakes and pies has made you hungry, or you are a hobby baker yourself, I have compiled a free downloadable FREE e-book of some of my favourite traditional baking recipes. Click on the picture on the right hand side to be taken to the download page.
