If you are looking for somewhere to enjoy a treat in Glasgow, one bakery has earned acclaim from none other than Noel Gallagher.
Bavarian Bakehouse is the oldest artisan bakery in Scotland’s largest city. The business, which is located on the outskirts of the city near Cumbernauld, is currently celebrating its 40th anniversary.
Founded in 1984, the bakery was purchased by former accountant Kathleen McShane 14 years ago from German Master Baker and merchant seaman Karl Wichman. Soon after, she moved the factory from Kirkintilloch to its current 4,000 square feet facility.
In the years since, the firm has outgrown its current site and has transformed into a multi-million turnover business with a team of 30 skilled staff. It was previously named Wholesale Baker of the Year in 2023.
According to staff, Bavarian Bakehouse has maintained its dedication to traditional baking methods while expanding its reach across Glasgow and beyond. Its products include sourdough, pretzels, cakes, pastries, and traybakes, and are enjoyed every day by Glaswegians at local favourites such as Roots and Fruits, Stalks and Stems, Sloans, and Porter and Rye.
The bakery has become a go-to for supplying high-profile events such as the Commonwealth Games, The Open Golf at Royal Troon, and even the 2014 MTV Europe Music Awards at Kelvingrove Art Gallery. It was at the latter that Oasis frontman Noel Gallagher reportedly said Bavarian’s sourdough rolls were the best he’d ever tasted.
Managing director Kathleen McShane commented: “During the dinner, Noel kept asking for more of our soup rolls. Given they’re sourdough, they are markedly different from the rolls you typically get at these events.
“He said they were the best he had ever tasted, and the chefs even gave him some to take home with him in a doggy bag.”
Each week, Bavarian Bakehouse produces more than 35,000 items by hand. Its products are made from scratch using time-honoured recipes and methods, with its sourdough starter as old as the bakery itself.
McShane added: “It’s been incredible to watch how the bakery has grown from humble beginnings to supplying some of Glasgow’s most renowned venues. We’ve stayed true to the original principles of using traditional, handcrafted techniques, and that’s resonated with our clients.
“The reason we’re still around is because we’ve never stopped evolving. There’s a growing appetite for food made properly, and I think people are becoming wise to how bad supermarket bread really is for you.
“We need more space so we can continue to give the same care and attention we’ve always given to our products as demand grows.”
More information can be found on the Bavarian Bakehouse website.
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