There’s a quiet magic that lingers inside Lannan, the Edinburgh bakery celebrated for its delicate pastries, thoughtful design, and deep connection to the Scottish landscape. Founded by Darcie Maher, Lannan has quickly become a destination for those who appreciate the artistry of baking — where seasonal flavours, foraged ingredients, and heritage-inspired techniques come together with understated elegance.

From the early influences of family kitchens and Celtic traditions to the balance of design and flavour that defines the bakery today, Darcie shares how she continues to shape one of Edinburgh’s most beautiful and inspiring bakeries.

Whether it’s the buttery layers of a croissant, the heady warmth of cardamom, or the fleeting sweetness of foraged elderflower, every detail at Lannan tells a story — one of place, season, and passion for craft.

How did you first get into baking?

I’ve been baking for as long as I can remember. When I was growing up, my mother would make the most amazing cakes, though I’m not sure she was that keen on having me in the kitchen with her all the time! Both my grandmothers were amazing bakers too, one of them was Scottish and one was Irish, so there were two different styles
of baking to learn.

Did you always know you wanted to run your own bakery?

I’ve always wanted to run my own bakery, although unsurprisingly the dream I had when I was little is quite different from the reality I’m in now. It’s far less baking and far more admin!

What is your personal favourite of your own bakes?

We change the menu so regularly at the bakery it's hard to say, I always have a favourite on each menu I write though. At the moment it's my Morello cherry, Woodruff and Sheeps yoghurt St Honorè. However, I’d say consistently my favourite is our cardamom bun or classic croissant.

Where do you find inspiration for new additions to the Lannan counter?

I’m always inspired by the seasons and new ideas come to me when new produce is available. I tend to choose my main flavour and then work my way out from there. I always opt for something seasonal that I find exciting. Take Morello cherries for example, I’ve chosen them to be my main ingredient and with that I need to think about which
kind of custard I’m going to use and whether I'm going to infuse anything into it, will there be cream folded through it to lighten it and make it a creme diplomat, or will it be enriched with butter to make a creme mousseline?. On this occasion I’ve opted for a woodruff creme diplomat, which has notes of sweet hay and almond. Pairing that with
sheep's yoghurt in the form of a rich cremeux. Where's the texture coming from? It’s our take on a St Honorè so it's going to be topped with a crunchy, caramelized choux bun filled with morello cherry compote.

 We love that you use foraged ingredients in your bakes. What are your favourite ingredients to forage for?

I love foraging for mushrooms, although we aren't actually allowed to use them on the menu so we use a registered forager for them at the bakery. I also love baking with fig leaves, brambles and elderflower - all of which can be foraged for in Scotland.

Lannan is as well known for its beautiful design and branding as for the delicious treats you bake. How did you approach this side of launching a bakery?

I’ve always had a passion for design, the first renovation of Lannan was my first proper project and I really threw myself into it. Everything in the bakery was thoughtfully chosen over the course of many years, it was an absolute
pleasure to design the space and see it come to life. Many of the precious things in the shop came from family members of mine. All the artwork on the walls is my mothers, and the blue pot that takes centre stage on our shelf
was my grandmother's.

What's next for Lannan? Or do you have any other personal projects you'd love to work on?

We’re going to be opening Lannan Pantry in Autumn. It’ll be a delicatessen, greengrocers and homewares shop. Aside from that we’re currently renovating our new home and I’m getting started on some very exciting food writing too.

What other bakeries in the UK would you recommend visiting?

We’re spoiled for wonderful bakeries here in the UK. Some of my top recommendations include TOAD, Erics, Pollen and Kaf.

Could you share your recommendations for someone visiting Edinburgh for the first time?

Some of my favourite places in Edinburgh include Montrose, Noodles Home, Stockbridge Eating House, 101 Bakery, Patina, Little Capo, Sotto and The Palmerston. Norah, which has just opened down on the shore and the newly opened Sloe Lane Bakery in Leith also look excellent.

Discover more of Lannan Bakery here.