The family-run Wild Flour restaurant has been named as a finalist in this year’s prestigious Scottish Baking Awards for its range of toothsome treats.
It is run by sisters Careen McLean, 53, Jean Graham, 46, and Careen’s partner Matthew Scobey, 42.
The talented trio have spent the last eight years perfecting a range of cakes, scones, and biscuits that wowed a panel of baking experts scouring Scotland’s for the tastiest treats.
Careen said: “It’s old fashioned but we’ve bred an addiction - our customers are Empire Biscuit addicts and they are our best sellers.
“The standard now is far superior to what it was years ago through programmes like the Great British Bake Off and people are looking for quality in their baking now.” The Wild Flour Restaurant, based in the village’s St James’ Terrace, is nominated in the Best Restaurant category.
The awards celebrate a range of desserts made by cafes, tearooms, restaurants and home bakers throughout Scotland.
Assessors visited almost 800 premises to find the tastiest tarts, springiest sponges and most magnificent meringues.
Each finalist was nominated online and then had to go through a vigorous taste test to ensure they are masters of a good bake.
Melanie Andrews, director and founder of The Scottish Baking Awards, said: “We wish Wild Flour well on the night and hope they continue to impress customers with their wonderful cooking.”
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