| Archive for NEEPS North East Eco-friendly People's Site |
| wildgarlic |
Crannach Bread - Cambus O' May, Ballaterhttp://www.crannach.com/I've tried a few of the different Crannach breads and I can honestly say that they are indeed delicious. All the breads are freshly baked on the premises at Crannach Coffee Shop, Cambus O’ May, Ballater, using organic ingredients and a small amount of sea salt with no additives or preservatives. The inspiration for the bread came from small village bakeries of the past and present who believe in taking time over making bread. The traditional slow fermentation process used to make Crannach bread is responsible for the development of a good crust, aroma, taste and digestibility — appeals to all the senses in one bite! Time = Flavour - this is slooooooow bread! The Range Wholemeal Bread Made with 100% wholemeal flour from Golspie Mill in Sutherland. Nutty flavour with a nice chewy texture. Great with cold meats and cheese. White Classic crusty white bread with a good flavour and aroma. Supermarket sliced white doesn't get a look in when this loaf's in the bread bin. Makes great cheese & pickle sandwiches, toast, bread and butter pudding — you name it. Granary A mildly malted loaf made using 85% wholemeal flour with whole wheat malted grains. Fantastic on it's own with butter. Rye Bread From an original Russian recipe. Naturally low in gluten with a tangy bite. Keeps well. Try it with smoked salmon or sweet marinated herrings, the sweet and slightly sour combination is a winner. Sourdough A choice of white or wholemeal sourdough. Both fragrant and tangy. There's no added yeast in these fellas which gives them their distinctive sharp flavour and thick crust. A long fermentation and proving process means they keep well too. Great with a wee bit of butter and slices of peppered salami. Sourdough with Alford Oatmeal A Scottish take on a traditional sourdough, this time with the addition of local Alford oatmeal, barley malt syrup and Scottish butter. Slightly sweeter than its standard sourdough cousins. A nice wholesome bread to serve with soup. 9 Seed Sourdough Nutritious and tasty loaf baked with a mixture of 9 different seeds (linseed, poppy, sesame, caraway, pumpkin, mustard, hemp, sunflower & coriander). Made with 50% white and 50% wholemeal flour. A flavour explosion! Oat & Treacle Bread with Banffshire Oats Another loaf with a bit of local input. We combine 50% white flour with oats from Banffshire and dark treacle to give an attractive dark loaf with a sweetish malty flavour. A real family favourite. Sunflower & Pumpkin Seed The sunflower and pumpkin seeds in this bread are gently toasted during the baking process for maximum flavour and with a small amount of honey added. The result is a nutty, soft textured loaf with natural minerals including zinc and vitamin B. Sun-dried Tomato & Olive The addition of sun dried tomatoes and black Greek olives give this loaf a robust flavour and dark crust. Just add a shake or two of extra virgin olive oil. Semolina Bread Made from a blend of course maize semolina and organic white flour — a golden bread with a moist, chewy texture. Spelt & Rye High in natural fibres, minerals and taste. Spelt and rye flours combine to give a tangy loaf with a low gluten content. Very digestible! Beremeal Bread Made from ancient barley meal grown in Scotland since 2000bc. The kiln dried grain produces a light coloured bread, with an earthy nutty flavour. Gluten-free Bread Made from a blend of rice, potato and tapioca flours. Ciabatta Classic Italian loaf (the slipper) baked with white & rye flours to give a full flavoured bread of substance. Panettone A Northern Italian Bread, freshly baked at Crannach Coffee Shop. Moist and delicate, with fragrance and flavour. Makes superb toast when it begins to dry. |
| lachlanandmarcus |
Crannach breadIt's so yummy. especially with their soup - so nice to have some and then buy a whole loaf to take home with you!
And you can sit outside on nice days at the picnic tables.... |
| Meg in the Mountains |
It is very nice to sit outside with a cuppa. I did this last week when walking back from Cambus O'May on the Old Line Walk. Crossing that road is a bit scary though and I would not like to do it with kiddies! |
| pete_inthehills |
we tried to go a couple of weeks ago, but it was closed when we got there, but the smell was gorgeous. It was torture, being able to smell the bread and not buy any!
pete inthehills |
| Meg in the Mountains |
How annoying!  Hope you have better luck next time.
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| Ina |
That happened to me in the past, too. I went there with visitors of mine, and it was closed... And I had checked on the website in advance, but there was no mention of those days that they are closed.
Anyway, I'm not too keen on their bread. Too wobbly by half. |
| Diana |
Wobbly? What's wobbly bread? |
| Ina |
Soft! No proper crusts (sorry, I'm not British - I eat my crusts... they are the best part of bread!) I know it's better than the British average bread - at least it does have some taste - but still not my favourite. This soft, airy stuff just doesn't fill you. |
| Sassinak |
I'm with you on this one Ina. I have to look for a loaf with a crust on. |
| Diana |
Oh, now I understand.
I like crusts too. Occasionally I like a bit of "wobbly" stuff for a change though. |