Edinburgh’s newest bakery, Lannan in the city’s Stockbridge area, comes from self-taught baker Darcie Maher who grew up in the Scottish Borders. Maher worked across the UK before joining the launch team at The Palmerston, also in Edinburgh, where her creative pastry ideas soon won her a following on and offline. The word Lannan comes from the Gaelic for ‘house’, and Maher has created a welcoming space with an expansive glass counter, and a hatch through to the busy kitchen. As well as viennoiserie, custard slices, and cardamom buns, her signature bakes include seasonal concepts like the Lannan Apple Pie and Custard with Kissabel apples, crème fraîche custard, cinnamon sugar, and latticed croissant pastry, and her Rhubarb, Custard and Almond cake with Marcona almond sponge, rhubarb compôte, whipped vanilla custard, and toasted Marcona almonds. Savoury bakes include Merguez sausage rolls with braised fennel and Monte Enebro cheese, and Nduja, garlic fermented honey, and Murcia al vino cheese buns.
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