Written by Philippa Porritt, owner of Eviedale Bakehouse.
Tell us a bit about Eviedale Bakehouse
Founded by Ian & Philippa, a husband-and-wife team, in 2017 after relocating to Orkney, Eviedale Bakehouse began as a small café serving homemade food & sourdough bread. What started as a passion for traditional baking quickly grew into a dedicated artisan sourdough bakery as demand for our products grew and word spread across the islands.
Visitors to our stand will discover a collection of award-winning artisan products that celebrate traditional sourdough baking and Orkney’s rich food heritage.
Before long, locals & visitors were travelling specifically to buy our sourdough, and we expanded further by adding wood-fired sourdough pizza, built around the same philosophy of slow artisan food.
Living on an island taught us an important lesson: while sourdough products are at their very best fresh, their short shelf life limited our ability to share our products beyond Orkney. We looked for a way to capture the flavour, craftsmanship, and integrity of our sourdough in a product that could travel further. That challenge led to the creation of our award-winning Sourdough Beremeal Crackers.
Made using traditional 24-hour sourdough fermentation and Orkney-grown heritage Bere barley, milled into Beremeal, our crackers celebrate one of Scotland’s oldest cultivated grains while offering retailers a distinctive premium product with excellent shelf life. Naturally vegan-friendly, dairy-free, and handcrafted in small batches using simple ingredients, they combine provenance, sustainability, and artisan quality in every bite.
The response has exceeded our expectations!
Tell us about your latest product(s), promotions or launches visitors can hope to see on your stand.
Visitors to our stand will discover a collection of award-winning artisan products that celebrate traditional sourdough baking and Orkney’s rich food heritage.
At the heart of our range are our award-winning Sourdough Beremeal Crackers, handcrafted using our traditional sourdough ferment and heritage Orkney Bere barley, milled into Beremeal at a local 150-year-old watermill. Developed by our family sourdough bakery, the crackers bring the flavour and craftsmanship of authentic sourdough to a premium product with a longer shelf life, making them ideal for speciality retail, gifting, and hospitality.
Alongside our crackers, we are excited to introduce our new Sourdough Beremeal Oatcakes. Rustic, wholesome, and traditionally baked, they showcase the distinctive nutty flavour of Beremeal while celebrating one of Scotland’s oldest cultivated grains. Made with organic oats, raw cane sugar and olive oil, they are delicious and naturally dairy free. Perfect with cheese, smoked salmon, soups, or simply enjoyed with butter, they offer a contemporary take on a much-loved Scottish classic.
We will also be showcasing our new Sourdough Shortbread, handcrafted with cultured butter, organic flour and our sourdough starter. The cultured butter provides a rich, creamy flavour, while the sourdough adds a distinct tangy depth of flavour, creating an indulgent shortbread with a unique modern twist.
Why is exhibiting at Natural & Organic Food Show an unmissable opportunity for you?
Exhibiting at the Natural & Organic Food Show represents a significant milestone for Eviedale Bakehouse and an exciting opportunity to introduce our award-winning range of artisan sourdough products to buyers in the south who value provenance, sustainability, and exceptional quality.
Our products reflect the growing consumer demand for clean-label, minimally processed foods that are both delicious and made with integrity.
As a family business based in Orkney, we have built our reputation on traditional sourdough baking, using slow fermentation, natural ingredients, and heritage Orkney Bere barley. Our products reflect the growing consumer demand for clean-label, minimally processed foods that are both delicious and made with integrity.
The show provides the perfect platform to connect with retailers, wholesalers, distributors, and hospitality buyers looking for innovative products with an authentic story. We believe our Best New Product winning Sourdough Beremeal Crackers, together with our new Sourdough Beremeal Oatcakes and Sourdough Shortbread, offer a distinctive range unlike anything else currently available in the speciality food market.
For us, this is about more than securing new listings. It is an opportunity to champion Orkney’s unique food heritage, introduce buyers to the ancient grain Bere barley, and demonstrate how traditional sourdough fermentation can create premium products with outstanding flavour and natural appeal.
Meet Eviedale Bakehouse on stand NF673