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The bakehouse of WR & H Kelly is at the rear of the shop and is serviced by Cook's Circulating Steam Tube Ovens. The ovens are gas fired and are usually still warm at the start of the next day's baking. The cooling ovens are perfect for baking meringues and this is the last bakery job of the day. |
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The day starts early for the father and son team of bakers with the first batch of rolls going into the ovens at 5am. The heat in the bakehouse is very welcome during the Scottish winter months but can be stifling in the summer. |
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The combination of ovens and hotplate - for pancakes, crumpets, potato scones and griddle scones - can be particularly overpowering, even in winter. The bakehouse door is nearly always wide open! |
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There are a number of mixing machines for various jobs, but the largest one is used mainly for mixing the dough for the rolls and loaves. It's the newest machine in the shop at a mere17 years old!
Across in the flour store lurks the loneliest and coldest job (in winter) - making the pastry cases for strawberry tarts. The machine is manually operated and requires a bit of muscle from its operator; regular trips back across to the bakehouse are also necessary to heat up the mould at the side of the oven. |
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