About

Our Story

The Earth’s Crust bakery began in 2012 when Tom converted a backyard garage in Laurieston, a small village in SW Scotland into an artisan bakery. He started with a simple idea: to make honest, good quality bread. Tom began to sell at the local health food shop and farmers markets and deliver to businesses around Galloway.

In 2015, a fire destroyed our small bakery. It was a devastating loss, but, determined that this wouldn’t be the end, we rebuilt in Castle Douglas, with the help of friends and family, business support and a crowdfunding campaign on Kickstarter.

We are grateful for the support we have received from our customers, friends and family. We are proud of our produce serving local community as well as the awards we have received over the years.

Today, our ethos remains unchanged. We bake everything at the premises, using traditional slow fermenting techniques, organic flour from Shipton Mill and Scottish grown wholemeal from Mungo’s Wells. We also produce a selection of sweet pastries and cakes, savoury pasties and sausage rolls, quiches and focaccias.

We have been baking bread and pastries for over 10 years in our Castle Douglas premises and we are excited for the next chapter of opening a cafe in 2026. If you’d like updates from the bakery team, please subscribe to our newsletter below.

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