At 130g, our large sourdough baps are more substantial than the ubiquitous morning rolls available in Scotland. They are cut rather than rounded, proofed in trays of 24 and grow together as they rise.

The result is a square bap/roll, which was traditional particularly in Glasgow, though we stop short of the traditional black top crust!

They are rolled and dusted with ‘rice cones’ (coarsely ground rice) for a crunchy top.