Inside the Glasgow bakery with laminated dough and vanilla bombs

Burnfield Bakery is the newest venture from the team behind Thomsons Coffee Roasters and much-loved cafe Short Long Black.

After a sell-out soft launch last weekend, the bakery will be back open from Thursday with a higher volume and more goodies for customers to try.

The Strathbungo bakery specialises in viennoiserie or laminated pastries like croissants, and speciality coffee roasted by Thomsons.

The bakery was born out of the shared vision of Russell Jenkins, managing director of Thomsons Coffee, and Darryl Docherty, owner of Short Long Black.

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Russell said: “We wanted to control everything that we sell in the shops and be responsible for the quality of everything that we serve. That was the idea behind the bakery.”

Laminating dough is a notoriously challenging baking method that Darryl has perfected over the last few years with a simple, no-nonsense approach.

After enlisting a specialist to help demystify the process, Darryl says it’s quite simple.

He said: “It’s a science. It’s not an art, in that sense.

“Laminating is basically getting a block of butter, and sticking it between two bits of dough. And then folding it and rolling it, folding it and rolling it, folding it and rolling it.”

Burnfield Bakery will focus on savoury pastries, but their over-the-top sweet treats have already become a hit on social media.

The sought-after ‘vanilla bomb’ has been a top seller.

Darryl said: “It’s croissant pastry which has been baked into a circle and then we fill it with vanilla crème anglaise.

“It’s supposed to replicate a crème brulee, so on the top, we put a really hard caramel. And they sell really fast.”

Pastry made from high-quality Scottish flour and Normandy butter is used as a base to create savouries like a festive chicken bake with cranberry and stuffing and a vegetarian ‘sausage’ roll with mushrooms, blue cheese and walnuts.

Vegan and gluten-free items are also available and all goodies can be paired with the outlet’s speciality coffee.

Russell said: “It’s bakery focused here but the coffee is really important.

“The filter will be a light, bright roast and the espresso will be something a bit different.”

Russell and Darryl spent months restoring the unit at 717 Pollokshaws Road with a core team of joiners to bring back elements like the original panelling and decorative cornicing.

Russell said: “We tried to keep what is nice about the building and not do too much else, just adding a few features.”

A beautiful counter is the main feature of the space, made out of wood and MDF frame coated in a thin layer of micro cement and lacquered and varnished to be hard-wearing and waterproof.

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The unit itself has room for growth with an entire back area that Darryl and Russell are excited to develop in the future.

Burnfield Bakery is currently open from Thursday to Sunday from 9am until 4pm or sell-out, so we suggest you head there early.

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