Alexander Taylor

Alexander Taylor

Photo: Stephen Robinson

Alexander Taylor
10-11 Waterside Street, Strathaven, South Lanarkshire, ML10 6AW
  • Telephone 01357 521260
  • Opening times Mon–Fri 8am–5.30pm; Sat 7am–5.30pm; Sun 10.30am–5.30pm
  • Food served Mon–Fri 8.30am–5pm; Sat 8am–5pm. Closed Sun
  • Average price £7 (lunch)
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Established in 1820, Alexander Taylor claims to be Scotland’s oldest bakery. Still run from the same premises by the Taylor family, there’s a bakery shop, café and deli on site, and much to be impressed by. First there’s the sheer range of breads – almost thirty, plus rolls and tea breads, including Campaillou, a rye leavened wheat and rye bread; corn bread; tomato and basil and Italian olive. Then there’s the use of ingredients from owners Barry and Claire Taylor’s garden, as in their ‘Kype-a-leekie soup’, using St Brides free range chicken and their own leeks; or the care they put into their Strathaven gingerbread - made with organic heritage wheat and Strathaven Ale from the Craigmill Brewery in Sandford – and their Christmas mincemeat recipe, which uses Clyde Valley apples from Halbar Orchard in Crossford. They’ve used Corrie Mains Farm’s free range eggs for fifteen years, and the same care goes into the baking and lunches served in the café. Baker Barry makes wedding and celebration cakes, and they attend regular farmers’ markets in Hamilton, Clarkston, Overton Farm and Strathaven. Phone orders can be placed via the bakery shop and collected from either the shop or the markets. Claire and Barry also run The Flour Store Gallery around the corner, which displays work by artists and jewellers.

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Alexander Taylor claims to be Scotland’s oldest bakery, established in 1820 and still operating from the original site. Nowadays there’s a café as well, and much to be impressed by. First there’s the sheer range of breads – almost 30-strong, plus rolls and tea breads, including Campaillou (a rye leavened wheat and rye bread), and organic sourdough made with Northumbrian wheat. Then there’s the use of ingredients from owners Barry and Claire Taylor’s garden, as in their ‘Kype-a-leekie soup’ – which uses local St Brides Poultry free range chicken, and their own leeks – or the care they put into their Strathaven gingerbread, made with organic heritage wheat and Strathaven Ale from the Craigmill Brewery in Sandford. The love and attention that goes into the baking extends through to the lunches served in the café. Baker Barry also makes wedding and celebration cakes, while Claire runs occasional events at the gallery around the corner, which displays work by artists and jewellers.

  • Provides: Children's portions, Children's high chairs, Wheelchair access
  • Open since: 1820

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