From our main bakery, we produce the finest products with the highest possible standards in quality and food safety.
We have invested heavily in our modern BRC Grade ‘A’ Bakery, which provides an eco-lit environment for our highly trained staff, to deliver our exacting standards to ensure we only produce the best quality products.
Operating every day, we employ more than 80 staff at our West Road Bakery facility. We have come a long way from our first Bakery, but still use the same princiuples used by Campbell Maclean all those years ago. We have made significant investment within our baking facility to maintain those principles.
BREAD & ROLLS
Mr. Campbell Maclean, the co-founder of Maclean’s Highland Bakery, excelled at his speciality of making Bread and Rolls. His standards were very high, and that’s just one of the many reasons why his precise recipes and exacting principles are still used in our bakery to this day.
The hotplate is one of the big differences between a Scottish and English Bakery! From Girdle and Potato Scones to Muffins and Pancakes, every baker claims theirs are the best and we are no different!
With our recipes and our dedication to freshness, we know that our products are just that little bit better.
Attending various courses across the UK and Europe, Carol soon gained a reputation for baking mouth-watering cakes.
Whilst sticking to traditional favourites over the years, our team have never shied away from using new baking ideas and trends to ensure our cakes just get better and better!
Maclean’s Highland Bakery have won many awards for their savoury products over the years. Our award winning Scotch Pies, Macaroni, Steak Pie, and Chicken & Haggis pies are regularly awarded within highly competitive competitions.
In 2003, our infamous Scotch Pie was announced as World Champion Scotch Pie! Still a World Champion today, it is always the first product we offer to our visiting guests. If you’ve ever been so lucky enough to taste one, you’ll definitely understand why.