A wee artisan bakery, born out of our love of real, good bread
We opened on Clerk Street in 2012 with a simple idea: make bread the way it should be made — slowly, honestly, and with the best ingredients we can find.
The Bakers
The people who get up before dawn so your morning bread is ready.
Katia — Founder & Head Baker
Katia trained as a baker in France before moving to Edinburgh and falling in love with the city. She founded the Wee Boulangerie in 2012 with the goal of bringing genuine French artisan bread to the Southside. She leads the bread programme and keeps the starters happy.
Jamie — Baker
Jamie handles much of the viennoiserie — the croissants, pain au chocolat, brioche and cinnamon buns that disappear off the shelves by mid-morning. He's been with us since 2015.
Sophie — Pastry & Front of House
Sophie looks after our sweet things — macarons, tartlettes, cakes and biscuits — as well as the friendly face you'll see behind the counter most mornings.
Our Bread
Real bread takes time. We wouldn't have it any other way.
We use long, slow fermentation for all our sourdoughs. Our two house starters — Otis (the white sourdough starter) and Heather (the rye starter) — are fed and maintained every day. They give our bread its flavour, its keeping qualities, and its character.
We never use artificial additives, improvers or preservatives. That's why our sourdough keeps for four or five days at room temperature, and even longer if you freeze a slice or two.
Our loaves are baked in a proper deck oven, which gives the crust its snap and the crumb its depth. We score each loaf by hand, and no two are ever quite identical — and we like it that way.
Common questions
Why does your bread keep so long?
The slow fermentation process in sourdough naturally lowers the pH of the dough, which inhibits mould. It also breaks down the starches and proteins in a way that makes the bread easier to digest and gives it a more complex flavour over time. Our sourdoughs are at their best on day two or three.
Is your bread suitable for people with gluten intolerance?
Our sourdoughs are not gluten-free, but some customers with a sensitivity (not coeliac disease) find long-fermented sourdough easier to tolerate. If you have coeliac disease, please be aware that we handle wheat flour throughout our bakery and cannot guarantee a gluten-free environment.
What happens to your leftovers?
Day-old bread becomes croutons, which we sell in the shop. Whatever remains at the end of the week goes to Cyrenians and other local charities. Nothing is wasted.
Do you take orders?
Yes — if you'd like to reserve a specific loaf or a larger quantity for an event, please get in touch by email or give us a call. We'll do our best to accommodate you.
Our Suppliers
We choose people who share our values.
FWP Matthews & Shipton Mill
Two of the finest traditional flour millers in Britain. We use their stoneground and roller-milled flours across our bread range for the depth of flavour and consistent quality they give us.
Scotland the Bread
A community grain project growing and milling heritage wheat varieties in Scotland. Their flour has a character you simply won't find in commodity grain — we use it in some of our most distinctive loaves.
Graham's Dairy
Our butter and dairy comes from Graham's, a Scottish family dairy with a long history of quality. It makes a real difference to our croissants and brioche.