What season do you most look forward to for produce?
Seasons are always tricky to choose from, but ingredient-wise I probably most look forward to late summer into early autumn. There’s something incredibly generous about that crossover moment, where you still have the brightness of late tomatoes, salads and raspberries, but then the deeper, earthier notes start to arrive too. Squash, pears, damsons, early apples, beetroot. It’s a time when there is just so much to choose from so feels like the best of both seasons.
Tell us about a supplier you particularly love working with.
All our suppliers are wonderful, but in particular the Balcaskie Estate. There’s a huge amount of integrity in what they do.We use a lot of their heritage and population wheat flours, grown and milled in Fife, and it’s had a real impact on how we think about grain and flavour in our bread. The flour has character and reflects the soil and harvest in a way commodity flour simply doesn’t. But it’s not just the grain, the meat they produce is also incredible, grown and reared with the same level of care and attention. There’s a consistency in their values across everything they do be it soil health, biodiversity, animal welfare, and that alignment really matters to us.Working with suppliers like that makes the relationship feel collaborative rather than transactional. It pushes us to be better.
It has been over a decade since you opened Twelve Triangles — how has Scotland’s bakery scene evolved in this time?
The bakery scene in Scotland has completely transformed and entirely for the better. When we opened, long-fermentation sourdough and properly laminated pastries were still relatively niche. Now there are brilliant independent bakeries across the country, each bringing real skill, identity and creativity to what they do.The overall standard has risen enormously. Most importantly, customers no longer have to (and shouldn’t have to) settle for average.There’s a much deeper understanding of quality, provenance and craft. People are curious about flour, fermentation, butter, seasonality.That collective curiosity has pushed the whole industry forward. It feels like a far more confident, mature and exciting bakery culture than it was a decade ago and that’s something to celebrate.
To hear more please get in touch with georgina@toniccomms.co.uk