Company Bakery is a sourdough bakery and café at 6 Station Road, in the Eskmills development beside the River Esk in Musselburgh. It was founded in 2017 by chef Ben Reade, together with Hollie Love Reid of the Edinburgh bakery Lovecrumbs and Duncan and Amy Findlater of the wine bar Smith & Gertrude, initially baking naturally leavened bread wholesale for restaurants across Scotland. The site now combines the working bakery with a café serving bread, pastries, cakes and coffee to walk-in customers. Its bakers have been recognised at the Scottish Baker of the Year awards, taking a Local Hero title and regional honours for their cookies. Loaves and pastries are baked on the premises daily, and the bakery continues to supply trade customers alongside its retail counter. It remains an independent, single-site operation run by its founding partners.
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