Press Releases

Nestled in Evie village on the west mainland of the Orkney mainland, Eviedale Bakehouse is the UK's most northerly dedicated sourdough bakery, passionate about all things sourdough.

They champion real bread naturally leavened with wild yeast,  sourdough pastries made with organic croissant flour and cultured butter, they make traditional croissants, delectable cinnamon swirls & the amazingly delicious cruffins.  

Eviedale Bakhouse have now developed a new product, exploring the use of the local ancient grain, Bere Barley. This neolithic heritage grain is exclusively milled at The Barony Mill, the last working watermill in Orkney. The only mill in the world milling Bere barley.

Eviedale Bakehouse crafts their sourdough crackers with a distinct depth of flavour from their 10 year old sourdough starter—a nutty taste derived from the Beremeal and made with organic flour, olive oil, dark muscovado sugar & sea salt—Not only tasty they are also nutritious.  Their texture is delightfully crisp, perfect for pairing with artisanal cheeses or smoked fish.

Eviedale can’t make their delicious crackers fast enough and have now developed new packaging to show off this highly sought after product, ensuring that their crackers stand out from the crowd and arrive safely into their customers hands. With a 6 month shelf life, they are vegan/ dairy free, seed oil free and low in gluten.

Each batch is a testament to tradition and innovation, bringing a taste of the far north to discerning snack lovers across Britain.