Bad Girl Bakery is a bakery, cafe and cook school based in the Highlands of Scotland. Our development kitchen and cook school is located in our home town or Muir of Ord and our award winning cafe is the ancor business in the new Food & Drink Hall in The Victorian Market in Inverness.
We bake by hand in the same way you would at home (our mixers are just a bit bigger). Bad Girl Bakery started as a wee, at-home bakery (where 6 cakes a week was busy) and now we produce tens of thousands of portions of cake a month, and serve cake, coffee, breakfast and lunch, 7 days a week with a staff of 25.
Our first cookbook was published late 2021.
Though we no longer wholesale, we have provided cakes all over the Highlands and clients include all of the National Trust in North West of Scotland, The Caledonian Sleeper, Scottish Canals and other cafes across the Highlands.
I started Bad Girl Bakery because I love to bake. I’m definitely more of a cake baker than a sourdough baker. While I understand the science of baking (I can laminate with the best of them!) that’s not what interests me. The cakes we bake are far closer to home baking than multi-step process baking. That’s what we bake in our bakeries and that’s what I want to share here. Our approach to savoury food is exactly the same. Great ingredients and no fuss recipes with hints and tips for maximum flavour.
I started as an enthusiastic (although not always successful) home baker with absolutely no training and can’t quite believe we now have two actual bakeries and cafes, a food truck, cookbook and a team of talented, hardworking and lovely bakers, chefs and servers. I’m delighted to be doing what we do and even happier to share it here with you.
Some of the recipes here have been updated and changed, but I’ve left them here anyway. We will post more over time.
I’m interested in flavours, textures and making cakes that taste of more than just sugar. I’m driven by flavour combinations that are interesting and that work; cakes that are seasonal, tempting, inviting and make you want to choose them as your treat.
For me baking is about the occasional indulgence that’s worth it. It’s about baking being a process that brings you joy. You’ll not find recipes with hundreds of steps, that require loads of specialist kit; we’re not big on artificial colour and we don’t use fondant. It’s about baking with the best ingredients, recipes that celebrate texture and flavour but that are inspired by home baking techniques. They are doable, fast, with simple steps and tricks that yield the tastiest results and look great without hours and hours of work. It might not surprise you to find out I’m not a patient woman…