Proving that good things take time

AN AWARD-WINNING artisan bakery is marking a decade since first opening in Edinburgh with the release of a series of specially-commissioned illustrations from local artists.

Bakery Andante began when owner Jon Wood was made redundant as a manager in a telecoms company. Ready for change, he made a decision to follow his passion and trained as an artisan baker, with encouragement and advice from industry leaders such as Scottish Bakers.

Jon’s vision was to create a neighbourhood bakery that sold real bread - authentic sourdoughs, focaccia, baguettes, croissants and more, all made using traditional techniques and without additives, enhancers or improvers. While much has changed, the original sourdough starter that gives Bakery Andante’s bread its flavour and texture is now 21 years old and still going strong.