Twelve Triangles

Honey toast

Thank you so much to Juli & Tom from for this beautiful present. We have been working with them for nearly 2 years now and their olive oil runs through the heart of our business. From our weekly challah to daily focaccia as well as all our salads and sandwiches. This gloriously green EVOO gives an amazing depth of flavour to our food. Honest toil is a collaborative project with sustainability front and centre. Producing olive oil from their own farm as well as other small scale local farms in Pelopennese, Greece. This is a raw cold pressed and unfiltered olive juice. You can pick up the 1litre can in our shops so you can try it as well.

We are delighted to be stocking beautiful new cookbook. Full of delicious meals for midweek and gorgeously designed to be a book to live alongside you in your kitchen.

The guts of our house loaf, playing around with no pre-shape.

100% my favourite thing we make, I look forwards to these all year and we started them early this year as we all need a little comfort right now. These are our sourdough hot cross buns, filled with spices, citrus, cultured butter and dried fruits plumped up in orange juice

Assistant bakery manager- a rare opportunity has come up to join our bakery management team this year.

We are looking for someone to come and join our team and help with the running of our bakery, shift management, product development and implementing systems, HACCAP procedures and most importantly staff care and ensuring shifts run well.

This role can either be 4 or 5 days £28 - £34k depending on experience and how many days you want to work. We want someone who is dedicated to a career in baking loves ingredients, sourcing and cares about their team and who they work with.

Please email [email protected] with a cv and most importantly a cover letter. We can only accept applications from bakers with the right to work in the UK. Minimum 2 years artisan bakery experience and 1 year at a minimum of supervisor level.

We are proud of the suppliers we use and it is a joy to be able to use these ingredients daily.

Beautiful Yorkshire forced rhubarb to brighten up February. You can find this in our rhubarb & custard buns and on special in kitchen table.

We are beyond excited to now be working with . They are supplying us with their incredibly sourced cured meats from small farms and producers in Italy and France. This is what will now be in your sandwiches. 🥪

Rhubarb & Vanilla custard cardamom bun

This has been a pretty hectic year, we are so proud and incredibly grateful to our team for all their incredible work. We also want to say a huge thank you to our customers and suppliers. This year we have reopened kicthen table in a new and bigger space on Easter rd, celebrated our 8th Birthday with a big party and dinner, continued to find new and inspiring suppliers to work with, got some new branding and t-shirts, made loads of hash browns, pastries and bread and generally tried to make the best of It. Happy new year and we can’t wait to see you all next year. 💪🏻

For a brief time the hazelnut sourdough twice baked pain au chocolate has come back, run don’t walk.

All our shops are back open today with plenty of bread and pastries to get you stocked back up as well as plenty of coffee and hot choc to keep you cosy in this miserable weather. We hope you all survived and enjoyed Christmas and we are looking forwards to seeing all our regular faces to hear how it went.

Our biggest bakes of the year, our bakers are currently making as much bread and as many pastries as they can for tomorrow before finishing up for a few days. Our night-bakers come in tonight to bake it all off for you. Tomorrow each shop opens at its usual time and is open until sell out ( Easter rd is the only exception as we have the kitchen open there until 3pm for a last minute rest and getting someone else to cook for you. )

Fried Christmas pudding / vanilla custard / brandy & almond cultured butter

Kitchen table 22-24 easter road

We have the last few sourdough Christmas puddings available in the shops. They come in a ceramic dish and are pack

We are open until sell out on Christmas Eve, we would recommend coming early to get your pick of what you would like. We bake as much as we can, we will then be closed until the 28th. If you are wanting to stock up for the festive period all our bread and pastries freeze well. We will then open again for 4 days before closing for new year.

Free range roast chicken, crispy chicken skin, pan juices, carrot purée, roasted sprouts and pickled cranberries.

Kitchen table 22-24 easter rd

We have got some bagged treats in the shops which make the perfect stocking fillers including these florentines. Figs, hazelnuts, flaked almonds, mixed peel and rosemary all bound together in a maple syrup sweetened caramel then backed with tempered organic 70% single origin chocolate.
farm

Our Christmas pre order site is up. You can order the classics alongside boxes of mince pies and stollen, coffee, bacon and other treats. Pre orders close on the 8th December and collections are for the 23rd and 24th December. Link is in our bio

The Christmas croque is back. Twice baked croissant with prosciutto, brie, cranberry jam and béchamel. If you happen to be in Melrose, stockbridge or dalry ask them to pop it in the toastie machine to heat it up.

Spiced chestnut bun-
An olive oil and chestnut enriched dough filled with a spiced brown butter, milk chocolate chunks and topped with a vanilla mascarpone cream and cocoa nibs

We don’t make traditional stollen but this is our version and possibly our favourite Christmas item we make. Little sourdough buns filled with flaked almonds, currants and sultanas soaked in brandy and lemon juice. Folded into a butter enriched dough then fermented. Baked off then bathed in more cultured butter and rolled in sugar.

The very talented Ailsa who works with us has made these stunning flat white cups for us. They are available in Melrose, Porty, Duke and Stockbridge to buy £18 for the set or £15 for the cup. These make your morning coffee that little bit more joyful. We have a limited amount and once they are sold we won’t be able to get more before Christmas.

Mince pies are officially back.
Shortcrust pastry filled with mincemeat and topped with a hazelnut & sourdough frangipane.

Our cinnamon knot has had an upgrade. They are now made with 100% wildfarmed flour, filled with a Panela and cinnamon butter then brushed with a brown sugar syrup once baked. These are sticky, chewy and deeply autumnal.





Focusing on using the best independent suppliers and ingredients we can to make the tastiest treats we know how to.

Job opportunity- We are on the lookout for a flexible handy person to join our team. Ryad has been with us for three years and is off on new adventures so we are on the hunt for someone new. You would be comfortable to do cafe maintainance and liaise with trades people, cover driving/ delivery shifts when cover is needed as well as hopping behind a coffee machine and helping front of house staff in the shops. We are looking for someone who wants a little variety in their life, is friendly, out going and happy to pitch in. If this sounds like you please email [email protected] with a cover letter and cv.

New bun alert
Burnt honey custard / cardamom / apple

Pumpkin spiced buns / mascarpone icing
Olive oil and pumpkin dough filled with soft dark sugar and spiced butter, brushed with a brown sugar syrup then topped with a lightly sweetened mascarpone icing.

Dalry and the wonderful basking in the autumn sun

Buffalo cauliflower / cashew aioli / bread & butter pickles / crunchy lime slaw / lacto fermented hot sauce

Kitchen table
22-24 easter rd