I love going to pick up shortbread from Shortbread House of Edinburgh. As soon as you step out of the car in this corner of Leith, the air is filled with the most delicious smell of baking. Even though this shortbread now ships all over the world, it's still made by hand, and you can tell. It has that wonderful crumbly, melt-in-the-mouth texture you only get from a truly handmade bake.
A family with baking in its blood
Anthony Laing is too modest to make much of it, but baking runs in his family. His father, Lord Laing, was chairman of United Biscuits, and the Laings have been called a baking dynasty more than once.
In 1989, Anthony and his wife Fiona bought a small one-woman shortbread business in Edinburgh and set about making it their own. It quickly became a family affair. All three of their children were helping out in the bakery from a young age, in oversized white overalls, and their sons Rupert and Christopher later joined the business full time after gaining experience elsewhere.
From Edinburgh to the world
What started with a small group of customers in Scotland has grown into a business that sells across the UK and around the world. Around 30% of the shortbread is now exported, to 21 countries in a single year. You'll find it in five-star hotels, and on the shelves of some of the world's great food halls.
Shortbread without shortcuts
Through all that growth, the family has stuck to one principle: shortbread without shortcuts. It's multi award-winning, and still baked by hand in Leith.
Two of their flavours are available here: shortbread with chocolate chips and shortbread with warming stem ginger. Both make a lovely gift, or a treat with a cup of tea.