Darcie Maher

When researching the top recommended places to eat in Edinburgh for our trip earlier this fall, I was quickly directed to Lannan Bakery. If you feel like immersing yourself into a pastry heaven, just take a quick scroll through the images and videos shared on social media. With a constant line up down the street (which by the way, the wait is 100% worth it!), it's easy to see why this fairly recent bakery has become a favourite for so many.

My research lead me to discover Darcie Maher, the creative force and owner of Lannan Bakery and the soon-to-open Lannan Pantry. I began following Darcie on social media, and became an instant fan. Her personal style and talent for homemaking and design are inspiring, and I am so grateful she took the time to share a little bit more about herself and her impressive businesses.

Images by Richard Gaston

Where did your passion for baking come from?

I’ve always had a deep interest in food and hospitality. When I was little I had a very romantic idea of owning my own bakery, the reality is quite different but there's still some romantic moments here and there. Both my grandmothers were excellent bakers. My Irish granny used to make the most incredible soda and griddle bread, she’d always use wholewheat flour and buttermilk for the griddle bread which was my favourite. My Scottish granny was incredible at making shortbread and biscuits and I always loved that she’d have tartan tins full to the brim when all the family visited. I have very fond memories of homebaking and I’ve inherited these traditions which I try to convey in my style of baking. Nostalgic and comforting with nods to tradition throughout.

Tell us how Lannan Bakery came into being?

My business partner Chloe and I started discussing Lannan back in April 2021, after I had been planning the bakery for many years. Chloe owns The Edinburgh Butter Co., so it really was a match made in heaven. We got the keys just before my 25th birthday, and by June 2024 we were ready to open our doors.

Has Lannan evolved since your inception, or is it exactly how you envisioned it would be?

The bakery is very different from what I’d imagined it would be. I wanted it to be a small neighbourhood bakery, making a small production of intricate and delicate viennoiserie with a team of 4-5 across front and back of house.

I started with 4 employees and 2 years later I have 35. We’ve also invested in expanding into the basement to double our production capacity, this includes a pastry kitchen, and savoury kitchen/butchery, multiple walk in fridges and freezers, a proper office, an elevator, a dry store and a staff room.

We’ve also just completed the renovation of our new shop and deli next door, Lannan Pantry. I’m very grateful for how busy we are, and the continued success of the business but it comes with some horrendous difficulties that we wouldn't have had if we’d been the little neighborhood bakery I’d been dreaming of all my life

What would be on the menu for a cozy dinner party with friends?

Despite having worked as a chef for many years I don’t do that much of the cooking at home. My partner Theo is also a chef so he enjoys doing more of the cooking. If I was cooking, we’d have a fresh Lannan baguette and french saucisson sanglier and a glass of Giac Bulles from Domaine Giachino from Pantry to start.

One of my specialties is a warm delica pumpkin with pearl barley, shallot vinaigrette and crispy sage. We’d have that with a beautifully cooked veal chop with plenty of capers, butter and vin jaune to make a sauce in the pan. For pudding I’d make us my favourite rhum baba. A perfectly enriched zesty baba soaked in rum syrup and served with rum raisins and lightly whipped vanilla creme fraiche. Then we’d have some super soft and ripe epoisse cheese with quince membrillo and rye crackers - with a nip of aged port for good measure.

What is inspiring you right now?

I’m always inspired by the season change and summer into Autumn is my favourite of all. I love the change of pace, the colours and the glut of new produce that's available in the bakery. It’s time to change the menu - showcasing ingredients like pumpkins, stem ginger, toasted milk, maple, pecans and beautiful seasonal corn.

Tell us about Lannan Pantry.

Lannan Pantry is within the existing space that we’ve had from the start. It’s a separate shop with its own entrance that's under the same lease. When we first took over the site I’d planned to eventually open the space as a pastry school, but as we learned about the bakery and how in demand the ability to make more was, I changed our plans to include a cafe. As the demand continued we decided it would be important to start a preorder collection offering in the hopes that it would reduce the queue and wait times as well as making the bakery more accessible for all. It made sense to make the space a preorder collection point but also a beautiful shop filled with much of the produce we use across the bakery and at home. Timed perfectly with Theo stepping back from his role as head chef at a local restaurant, we decided to open the shop together with him as the manager. It's an accumulation of all the things we love together. Much of the produce is from France, where we spent a lot of time and have a deep respect for the food and culture. As well as fresh produce and homewares. Theo will also be making our own Pate en Croute, terrine, sausages and pastas. We’re both selling wares from our mothers too, from jam, to handmade baskets, to ceramics and of course, some incredible artwork painted by my mother Caroline.

What is something others may be surprised to learn about you?

I have a non existent competitive side to me. People always ask why we don't enter competitions - it's just not something I'm interested in. I don't get any joy out of competing, my goal in life is to be content and happy in what I’m doing without any outside influence. The “best” is completely subjective, and as long as I continue to produce my best version of whatever I'm making - that's satisfaction enough for me.

You have such an eye for design and interiors - is that a creative outlet for you?

I’ve always loved design and for the most part my outlet for that has been the pastry I create. Opening Lannan was an opportunity to do my first full design and renovation project and it was one of the most enjoyable things I’ve ever done.

We recently won a Gold award for the design of Lannan Bakery, which was a proud achievement as someone who had no prior experience in the field. For our new shop I worked with the inimitable Patrica Rodi and Natalie Cecile of Rodi & Cecile Studios. Watching them work and seeing the care and expertise that they convey in their interior design work has been inspiring. I’m incredibly grateful for everything they’ve done for me.

What advice might you give another woman who wants to start their own business?

Don’t let outside influence change what you set out to achieve. People will always try to flatter you to get you to change your plans or include them in your success in some way, but stick to what you believe in and learn as much as possible about every aspect of your business even if it's not an area you’ll be focusing on solely. Staffing will always be the hardest part, remember that sometimes you have to put yourself first to protect your own time and sanity. Learn from your past experiences and always try to treat people better than you’ve been treated in the past. Change doesn't happen by staying stagnant and not standing up for what you believe in or how you believe people should be respected and looked after.