Cormo Bakery

 

Rural, Rooted, Classic

Based at Balcormo Farm on the Balcaskie Estate, Cormo Bakery is a small, independent bakery with a passion for traditional baking, quality ingredients and knowing where food comes from.

Founded by Matt, Cormo Bakery began in Edinburgh before he met Julianna, who soon joined the business as his partner. With Matt originally from Malta and Julianna from Canada, having grown up in Wales, the pair bring a diverse range of influences and experiences to the bakery.

Today, Cormo Bakery produce everything from fresh loaves of bread and pastries, preserves and biscuits, to their famous Panettone, using only the most local ingredients. For Matt and Julianna, knowing where their ingredients come from is an important part of the business. Being surrounded by farming and food production at Balcaskie has only strengthened this ethos, encouraging them to make the most of the quality produce available locally.

Moving from Edinburgh to the East Neuk marked a significant change to the business. The pace of life is quieter, and the surroundings are much more rural, offering a different way of working and a sense of connection to the land.

Since establishing the bakery at Balcormo Farm, the Estate have supported and encouraged the business, helping them develop and grow. From providing space to expand their production to supporting their plans for a café and dough room, the relationship has allowed Cormo Bakery to become an established part of the Estate.

Currently, the business’s main operations are fulfilling wholesale orders to various shops and restaurants, including Stocks and Spoiled Life Store (with hopes to expand this aspect of their business further afield!), as well as doing Sunday collections for pre orders via their websites.

The next chapter for Cormo Bakery sees them expanding their unit at Balcormo Farm further, with plans for a café, a dedicated dough room and further space to develop its baking operation. They also hope to mill the wheat grown on the Estate, creating an even closer connection between the land and the bakery’s produce.