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Learn about our eggs
Katy's eggs
When husband and wife Dougie and Katy Cruickshank introduced nine hens to their farm 12 years ago, they never expected the stories and the high demand they would receive.
Forming the grounding of their current egg-selling firm – Katy’s Eggs – the pair now own over 3,000 hens to supply their customers and eateries with their local produce.
Constantly expanding their clientele, Katy now provides free-range hen, duck and quail eggs for venues in towns such as Stonehaven, Inverurie, Kintore, Aboyne and Aberdeen.
We are very happy to be providing Katy's Eggs for our brilliant customers.
Purchase our eggs online and have them delivered straight to your door.
Bread
Words from Gary
Gary McAllister - our master baker and head of The Bread Guy's Bakery
I started my apprenticeship at Kelly of Cults at the age of 17 where I trained for 6 years under some of the best bakers in the North East of Scotland, where the emphasis was always on high quality. I am pleased to say that some of whom now work with me at The Bread Guy. I learned a lot from my time with those bakers, creating a full range of artisan breads, pies, cakes and scones it was very hard work for a 17 year old working from 6 pm until 3am 6 days a week but this is definitely where my passion for my craft began. Kelly of Cults was a very respected family bakery lasting over 100 years of trading. After the closure of Kelly of Cults I moved on to work for a large company called MacPhie of Glenbervie a food ingredients manufacturer. I was employed as a QRD Baker (Quality, Research & Development) this was a very different type of baking, it was more technical, looking at the reaction that different ingredients have on the baked product. A big part of this was looking at baking around the world how we baked differently to bakers in other countries learning their techniques was fascinating. We looked at market trends and tried to gauge what the next trend might be and develop our products around this. My mentor at MacPhie of Glenbervie, Alan Leith was also a great lover of bread making and helped me to rase the bar on breads to infuse new techniques with old.
I would say this is how the idea of The Bread Guy was actually started, he got me thinking about how high quality hand produced bread had disappeared from our communities and had been replaced with mass produced “modern bread” the skill had been removed and chemical additives substituted to replace the traditional techniques.
The Bread Guy was set up with the aim to bring traditional artisan bread back to the community and offer local restaurants the chance to put it back on the menu whilst keeping the cost low to compete directly with supermarkets.
With the help from my sister Donna and my brother Chris, my business partners, we launched The Bread Guy in May 2019 in Inverurie. We rented a small industrial unit in Blackhall Industrial estate we needed to bring in some baking equipment but with very little start up cash and no loan from the bank just the cash we had personally saved we bought a 20 year old second hand oven an antique of the baking ages but I still tell the bakers now it was the best oven we ever had. we bought a small bread mixer stainless steel table and went to the local Morrisons for the rolling pin and scales and started baking.
Our first wholesale customer was Andy Stephen, Head chef at the Number 10 Bar and Restaurant I had worked with Andy before whilst at another local Aberdeen bakery creating a product to his specification this was the level of service he had been looking for, to have bread to suit his needs. I believe this level of service has helped to make The Bread Guy the go to bakery for chefs as before they had no input into the bakery products they were using. We attended local farmers markets to launch our products to the public, it was incredibly rewarding to hear the feedback on our breads first hand and made the long hours of baking much more easier.
All our products are to the highest standard and made to the best of my teams ability. Our product range is massive we have old time favourites such as custard slice to modern reworks our snickers slice we bring new products out on a daily basis. We source local as much as we possibly can all our meat in our pies comes from local butcher McWilliams all our dairy comes from Grahams Family Dairy even some our flour is grown in Inverurie by Westfield Farms. Our aim is to provide high quality, low costs, local produce. Our store keepers are the most friendly bunch of quines anyone can pop in for a chat they are all very passionate about what we do and are much loved by all our regulars.