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Aran: Recipes and Stories from a Bakery in the Heart of Scotland
aran (Scottish Gaelic - From the Old Irish arán) Noun. bread, loaf
Aran is a beautiful cookbook from an artisan bakery in the heart of Scotland with the same name. In it, Great British Bake Off star Flora Shedden shares her simple, modern recipes and a window onto a picturesque life below the highlands, with stunning location photography and stories about the people and the place that inspire her creations.
With a clean and fresh design, Aran is both whimsical and contemporary, and would be a perfect gift or self-buy for beginners, established bakers, armchair travelers or any lovers of baked goods!
Sweet and savory recipes take you from breakfast, through elevenses, through to your afternoon tea and after-dinner sweet treats, and include Poppy morning rolls, Twice baked almond croissants, Peach, chocolate and almond brioche, Poached quince porridge, Pork apple and sage sausage rolls and Banana, date and chocolate loaf cake.
Aran is a beautiful cookbook from an artisan bakery in the heart of Scotland with the same name. In it, Great British Bake Off star Flora Shedden shares her simple, modern recipes and a window onto a picturesque life below the highlands, with stunning location photography and stories about the people and the place that inspire her creations.
With a clean and fresh design, Aran is both whimsical and contemporary, and would be a perfect gift or self-buy for beginners, established bakers, armchair travelers or any lovers of baked goods!
Sweet and savory recipes take you from breakfast, through elevenses, through to your afternoon tea and after-dinner sweet treats, and include Poppy morning rolls, Twice baked almond croissants, Peach, chocolate and almond brioche, Poached quince porridge, Pork apple and sage sausage rolls and Banana, date and chocolate loaf cake.
240 pages, Hardcover
Published April 7, 2020
32 people are currently reading
256 people want to read
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Displaying 1 - 19 of 19 reviews
January 5, 2024
When I first finished this, I probably would’ve rated it five stars. It’s gorgeous, very personable, and tantalizing. But once I started into the recipes, I realized that the directions are often vague or unclear. Not particularly detailed. The results have been excellent, but sometimes you just need to muddle through.
December 17, 2020
What an absolute delight this book is. After losing my baking mojo for quite some time I could feel it returning as I turned every page. The recipes in Aran have me itching to get in the kitchen & the stories that accompany them having me dreaming of a trip to Scotland.
August 5, 2020
Rarely does a cookbook convey such a sense of place and people as well as Aran by Flora Shedden does. Since receiving a copy to review in early spring, I have lingered with the recipes, stories, and the beautiful photography (by the incomparable Laura Edwards). In some ways, although Shedden's name is on the cover, the reader gets such a sense of the talented and dedicated people who make Aran Bakery the place it is. That the success of this place is not dependent on Shedden alone. And, through the organization of the book and the tone of Shedden's writing, she shares with the reader a small glimpse into the life at Aran.
Aran the name of Shedden's bakery, is a Scottish Gaelic word meaning bread, and it is upon this humble offering that a day at Aran is started. This cookbook is about simplicity -- the recipes do not overwhelm home bakers with complex techniques and terminology. Instead, Shedden who is a professed and proud home cook has written her cookbook for the home cook. Aran is about the senses -- the smell of the bread as it bakes, the crackle of the loaves as they come out of the oven. And I think it is just as Shedden tell us -- trust your instincts.
The recipes are arranged as Shedden's day is: Aran (Bread, through the night), The Wee Hours (As the birds sing), Sunrise (Wake up to this), Elevenses (Mid-morning calm), Twalhoures (On the hoof), Lón (Lunch), Blether (To share), Pantry (On the shelves), High Tea (Early evening), and Gloaming ( Dusk, bakery closed). The rhythm of the day is full and intoxicating. Not only are there recipes but Shedden has sprinkled the book with short introductions of the people who make up this place -- from Trish her "lovely auntie and master of mischief" to Mai (the youngest customer) then Bob "a local joiner and arguably our most regular customer" and many others. There is a certain romance in these details and in the photography that I feel like I could close my eyes and imagine No. 2 Atholl Street -- the sights, sounds, and the people.
There are those who might open this cookbook to a given recipe and get at cooking or baking. But it is within the section "Notes" at the beginning of this book and the section for "Stockists" at the end which give the reader invaluable information. For example, for a North American home cook such as myself, it was important to know that the oven temperatures throughout the book are given for fan-assisted/ convection ovens. So, I would need to increase the temps of my conventional oven to ensure my efforts would be successful. Also, when it came time to trying some of those gorgeous loaf cake recipes in Elevenses, it was helpful to know from reading the section on "Stockists" that the 12x4x3" loaf tins came from that Swedish store (while a person could use the more common 9x3" size I find that I prefer to use the same size baking tin as they do in their recipes).
The loaf cakes are quite lovely -- when my daughter and I tried the recipe for the Apple Crumble, I was a bit uncertain on how it would turn out. This loaf cake has two parts -- grated, spice apple and cake. When the batter is ready, it is layered in the loaf tin, along with the grated apple. It seemed strange to me that the apple wasn't mixed into the batter but sandwiched in-between two layers of cake. I worried that it would end up too juicy or that the cake wouldn't hold together properly when sliced. But as I waited for the loaf cake to cool completely in the tin, the lush spicy scent wafting around the kitchen, I wondered if I just need to trust in the process and stop over-thinking. Slicing the cooled cake, I discovered the most brilliant thing! The cake was cake-y and the grated apple had baked down into something akin to apple pie filling. Imagine a thick ribbon of spiced, baked apple running through the cake! With the oat-hazelnut crumble on top it was truly delightful! Just the thing to enjoy mid-morning with a warm cup in hand.
I appreciate how cookbooks like this give home cooks a chance to experience their establishment without even leaving the comforts of home. I can picture happy customers emerging from the bakery with their boxes of goodies and then I can go into my kitchen to try making my own version of Aran treats. One of the recipes I couldn't wait to try was the Blueberry Crumble Brioche Buns. There are many components that go into making these buns -- buttery brioche, thick Crème Pât, juicy berries and an oat-nut crumble. They take time to make but the result is too perfect not to devote time to the task. I ended up using cherries from a local farmers market in my brioche buns and, I could see that this recipe could work with any number of substitutions.
The scope of this cookbook reaches far beyond recipes for baking -- there are beautiful, recipes for fresh salads, hummus, frittatas, quiche, and sandwiches. The seeded Morning Rolls -- puffed and chewy -- are filled with meat, cheese, pickles, and their Pea and Mint Hummus to make a tasty little bunwich. Since my family and I are vegetarian, we skipped the meat but that hummus -- green and fresh -- was delicious! I set out a platter of fixings and we each made our own. A great "little 'pre-lunch' sandwich" at their bakery or the perfect light summer supper here at my place.
Other fresh ideas include the all-purpose Aran House Dressing which we enjoyed on their Roast Fennel, Quinoa, Orange, and Sunflower Seeds Salad and the Kale and Lentil Salad w/ Butternut Squash. I appreciate how Shedden's section on salads is inspired by "Ottolenghi's heaving great platters of glorious veg and grains" and, she goes about guiding the reader through a salad version of choose-your-own-adventure, but then, also gives a couple of bakery favs. Accompanied with a slice of bread and butter (whether at their place or mine), it seems to me to be the height of enjoyment. While the salad combinations at Aran are influenced by the offerings from the local community garden, The Field, I find that making salads from the book have been inspired by the seasonal offerings from my local farmer's market.
While I've talked about everything I love about this cookbook, I think I've left off talking about the most crucial thing -- butter. What Shedden advocates is something we should all strive for -- toast dripping with butter. "[I]f your toast isn't swimming in a pool of gold afterwards you are doing it wrong" -- what Shedden says sums up the principles behind her recipes. It's not about how complex you make something that deems it to be successful but, it's about basking in life's simple pleasures. Put a bit of jam on it, enjoy it with a cup of tea or coffee but enjoy it. Life is full of endless possibilities.
Please note that a version of this review is posted to www.shipshapeeatworthy.wordpress.com
I would like to take this opportunity to thank Hardie Grant Books and Raincoast Books for providing me with a free, review copy of this book. I did not receive monetary compensation for my post, and all thoughts and opinions expressed are my own.
Aran the name of Shedden's bakery, is a Scottish Gaelic word meaning bread, and it is upon this humble offering that a day at Aran is started. This cookbook is about simplicity -- the recipes do not overwhelm home bakers with complex techniques and terminology. Instead, Shedden who is a professed and proud home cook has written her cookbook for the home cook. Aran is about the senses -- the smell of the bread as it bakes, the crackle of the loaves as they come out of the oven. And I think it is just as Shedden tell us -- trust your instincts.
The recipes are arranged as Shedden's day is: Aran (Bread, through the night), The Wee Hours (As the birds sing), Sunrise (Wake up to this), Elevenses (Mid-morning calm), Twalhoures (On the hoof), Lón (Lunch), Blether (To share), Pantry (On the shelves), High Tea (Early evening), and Gloaming ( Dusk, bakery closed). The rhythm of the day is full and intoxicating. Not only are there recipes but Shedden has sprinkled the book with short introductions of the people who make up this place -- from Trish her "lovely auntie and master of mischief" to Mai (the youngest customer) then Bob "a local joiner and arguably our most regular customer" and many others. There is a certain romance in these details and in the photography that I feel like I could close my eyes and imagine No. 2 Atholl Street -- the sights, sounds, and the people.
There are those who might open this cookbook to a given recipe and get at cooking or baking. But it is within the section "Notes" at the beginning of this book and the section for "Stockists" at the end which give the reader invaluable information. For example, for a North American home cook such as myself, it was important to know that the oven temperatures throughout the book are given for fan-assisted/ convection ovens. So, I would need to increase the temps of my conventional oven to ensure my efforts would be successful. Also, when it came time to trying some of those gorgeous loaf cake recipes in Elevenses, it was helpful to know from reading the section on "Stockists" that the 12x4x3" loaf tins came from that Swedish store (while a person could use the more common 9x3" size I find that I prefer to use the same size baking tin as they do in their recipes).
The loaf cakes are quite lovely -- when my daughter and I tried the recipe for the Apple Crumble, I was a bit uncertain on how it would turn out. This loaf cake has two parts -- grated, spice apple and cake. When the batter is ready, it is layered in the loaf tin, along with the grated apple. It seemed strange to me that the apple wasn't mixed into the batter but sandwiched in-between two layers of cake. I worried that it would end up too juicy or that the cake wouldn't hold together properly when sliced. But as I waited for the loaf cake to cool completely in the tin, the lush spicy scent wafting around the kitchen, I wondered if I just need to trust in the process and stop over-thinking. Slicing the cooled cake, I discovered the most brilliant thing! The cake was cake-y and the grated apple had baked down into something akin to apple pie filling. Imagine a thick ribbon of spiced, baked apple running through the cake! With the oat-hazelnut crumble on top it was truly delightful! Just the thing to enjoy mid-morning with a warm cup in hand.
I appreciate how cookbooks like this give home cooks a chance to experience their establishment without even leaving the comforts of home. I can picture happy customers emerging from the bakery with their boxes of goodies and then I can go into my kitchen to try making my own version of Aran treats. One of the recipes I couldn't wait to try was the Blueberry Crumble Brioche Buns. There are many components that go into making these buns -- buttery brioche, thick Crème Pât, juicy berries and an oat-nut crumble. They take time to make but the result is too perfect not to devote time to the task. I ended up using cherries from a local farmers market in my brioche buns and, I could see that this recipe could work with any number of substitutions.
The scope of this cookbook reaches far beyond recipes for baking -- there are beautiful, recipes for fresh salads, hummus, frittatas, quiche, and sandwiches. The seeded Morning Rolls -- puffed and chewy -- are filled with meat, cheese, pickles, and their Pea and Mint Hummus to make a tasty little bunwich. Since my family and I are vegetarian, we skipped the meat but that hummus -- green and fresh -- was delicious! I set out a platter of fixings and we each made our own. A great "little 'pre-lunch' sandwich" at their bakery or the perfect light summer supper here at my place.
Other fresh ideas include the all-purpose Aran House Dressing which we enjoyed on their Roast Fennel, Quinoa, Orange, and Sunflower Seeds Salad and the Kale and Lentil Salad w/ Butternut Squash. I appreciate how Shedden's section on salads is inspired by "Ottolenghi's heaving great platters of glorious veg and grains" and, she goes about guiding the reader through a salad version of choose-your-own-adventure, but then, also gives a couple of bakery favs. Accompanied with a slice of bread and butter (whether at their place or mine), it seems to me to be the height of enjoyment. While the salad combinations at Aran are influenced by the offerings from the local community garden, The Field, I find that making salads from the book have been inspired by the seasonal offerings from my local farmer's market.
While I've talked about everything I love about this cookbook, I think I've left off talking about the most crucial thing -- butter. What Shedden advocates is something we should all strive for -- toast dripping with butter. "[I]f your toast isn't swimming in a pool of gold afterwards you are doing it wrong" -- what Shedden says sums up the principles behind her recipes. It's not about how complex you make something that deems it to be successful but, it's about basking in life's simple pleasures. Put a bit of jam on it, enjoy it with a cup of tea or coffee but enjoy it. Life is full of endless possibilities.
Please note that a version of this review is posted to www.shipshapeeatworthy.wordpress.com
I would like to take this opportunity to thank Hardie Grant Books and Raincoast Books for providing me with a free, review copy of this book. I did not receive monetary compensation for my post, and all thoughts and opinions expressed are my own.
December 1, 2019
This is a beautiful book, the stories are interesting, and the photographs make the bakes very inviting. I love the way that it is organized: the chapters are organized by the time of day during which the bakery starts the recipes. So, bread (chapter 1) is started before dawn, pastries and laminated doughs (chapter 2) are started as the sun first appears on the horizon, and so on, ending with the chapter on what the bakers create at dusk, when the bakery is closed. Most of these recipes are not for the beginning baker, however. Some will take multiple days to complete, and some of the recipes do not include details of when ingredients should be diced or otherwise prepared before being added to other ingredients. With those factors in mind, I plan to try many of the recipes. And, definitely have added this bakery as a place to visit if and when I am in Scotland.
December 4, 2022
Oh how this book made me yearn for visiting Scotland again.
It really evokes the atmosphere of sitting in the author's café, munching on whatever it is she is describing in the current recipe.
And the recipes themselves are all incredibly well-structured, in that they build on solid basic doughs and methods introduced early on, with good reasoning and explanations about modifications and additions based on local and seasonal produce or customer demands from the café.
Absolutely marvelous read. 5/5.
It really evokes the atmosphere of sitting in the author's café, munching on whatever it is she is describing in the current recipe.
And the recipes themselves are all incredibly well-structured, in that they build on solid basic doughs and methods introduced early on, with good reasoning and explanations about modifications and additions based on local and seasonal produce or customer demands from the café.
Absolutely marvelous read. 5/5.
July 4, 2020
This may be the first time I've ever read a cookbook straight through as a book. It was absolutely lovely and I can't wait to get baking (and when travel is a thing again, to go to Scotland and visit the bakery!)
April 19, 2021
This is a lovely book with amazing recipes and written in a way that made me read it from cover to cover like a regular book. The photographs are beautiful and the only reason I gave it 4 stars and not 5 is that I want colour photographs of all recipes in a cook book. Simply personal preference.
November 8, 2022
I won’t be surprised if I never try a single recipe from this book (not much of a baker 🤣) but the Scottish ambience in the pictures and little anecdotes was STUNNING and very enjoyable. Reading this book indoors in a patch of sunshine with a mug of tea is so much fun
December 4, 2020
This book is STUNNING. The photos are gorgeous and the writing is almost like poetry. I love how the author kept the recipes simple and true to her bakery. Easily my new favorite cookbook!
December 10, 2020
The book is both homey and elegant. You feel a part of the bakery. Not only does she have interesting recipes, but she introduces you to the people that inspire her daily.
January 9, 2021
What a gorgeous book. I sat down this morning and read it cover to cover. Gorgeous. I think a trip to Scotland is the first thing on my to-do list post-COVID.
February 6, 2021
This book was a lovely feast for the eyes that made my stomach growl. I enjoyed reading about how this sweet bakery got its start and hope to visit sometime in the future!
April 26, 2021
One of the best cookbooks I have gotten in years
May 22, 2021
3.75 stars
October 10, 2021
Lovely read, as much for its stories as recipes. Only a few recipes I will actually make (Iced Gingerbread!) but will certainly add it as a place to visit next time I’m in Scotland.
September 8, 2022
i refer back to this book everyday. it is a religion, it is a lifestyle. the stories, recipes and photos bring me so much joy and i will never discard of my two copies!
May 28, 2025
I love the division of the day.
Read
November 1, 2025Apparently reading a cookbook by a Scottish baker is some kind of sabbath for me 🥖🏴 🥐
Read
December 15, 2025This book is STUNNING. The photos are gorgeous and the writing is almost like poetry. I love how the author kept the recipes simple and true to her bakery. Easily my new favorite cookbook!
Displaying 1 - 19 of 19 reviews