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N° 1 — FortroseApple, hazelnut, brown sugar, salted butter

N° 1 — Fortrose
Apple, hazelnut, brown sugar, salted butter

N° 2 — Muir of OrdSmoked salmon, crème fraîche, dill

N° 2 — Muir of Ord
Smoked salmon, crème fraîche, dill

N° 3 — ToreMushrooms, shallots, herbs, vermouth

N° 3 — Tore
Mushrooms, shallots, herbs, vermouth

N° 4 — CulbokieMarzipan, brandy sultana, candied peel

N° 4 — Culbokie
Marzipan, brandy sultana, candied peel

N° 5 — Cromarty FirthSmoked haddock, red cabbage, duck egg

N° 5 — Cromarty Firth
Smoked haddock, red cabbage, duck egg

Note 1:
Follow the road to the top of the hill, pass the tree house and the gorse bushes bumbling with bees. Keep the honeysuckle to your left.

Note 2:
Black Isle Bakery creates modern recipes, mindful of origin and season. We make everything by hand with the best ingredients.

Note 3:
Glance across to the Ben, then follow the path ridged with tree roots to the kitchen door.

Note 4:
Black Isle Bakery was founded in London by Ruth Barry. Our clients include Acne Studios, Marlborough Contemporary, JINGTea, Heatherwick Studio, Liberty, David Zwirner Gallery, and Claire de Rouen Books. In 2015, the bakery will begin its first international residency in Berlin.

Note 5:
Take a bun or two with tea to refresh the mind. For a hootenanny: a savoury and sweet selection from the bakery, one bite each.
(Design & art direction) OK-RM
(Photography) Lena Emery