Blackwater Bakehouse — Restaurant in Scotland

Had to try this place before we left Blackwaterfoot, and so glad we did! Walked in and were immediately greeted by the enthusiastic chap behind the counter, presented with bread samples (which were fantastic), were given a run-down of what was available and what had just gone in the oven (15 min wait for plain croissants).

We opted for almond croissants for breakfast and a tomato and onion focaccia to eat for lunch. We've just had the croissants, and I can honestly say they're the best I've had (and I'm a pastry monster)! The products aren't cheap, but for hand-made fresh artisan bread and pastries they're really not bad: we paid £2.20 each for the almond croissants and £3.30 for the focaccia, both heavily laden with toppings.

Practical note: the bakehouse is down a little alleyway by the side of the Best Western (signed). If you're driving, the car park outside the hotel is free, and if you're on public transport, the bus stop is about 2...

My friend and I visited the bakehouse on Tuesday, was served by the owner a delighted chap. Purchased our goods and enjoyed the produce very much. On Friday we returned to black water by bus to purchased more goods to take home with us.

Arrived and there were three people waiting to be serviced, this included our selfs. Asked the lady serving us if we could have our items warmed, we were meet with a very aggressive response NO, we explained that they heated them for us on Tuesday. More aggression arrived at us”I am to busy for that”. We quietly returned our item and left. Explained our situation to a local they described what the lady looked like and advised us that was the owner.

We had a lovely week in Arran and the people were welcoming . Sadly we will not be returning to Blackwater or...

We turned up too late for the Almond Croissant and Pain au Chocolat and it was the best thing that could have happened. Instead we had a tahini cookie which was deliciously soft and not too sweet, but the real win was the Eccles (pictured) which was seriously one of the best things I ever ate and bore a resemblance to an Eccles cake in the same way that Claridges and Travelodge are both hotels. The filing was delicately spiced and again not too sweet and the pastry lamination was epically good, crunchy and sweet and when the two combined on the caramelised, (definitely not soggy) bottom, food heaven was created. Do yourself a favour and hold out...