The Bakery by Zique is now open on Lauderdale Gardens. It’s all part of a masterplan. Delizique and Cafezique, the distinctive and much-loved purveyors of fine food on Hyndland Street will take on slightly different roles. The Deli space will have more of a bistro feel, while the cafe will be the destination for baked goods and brunch. The bakery that took up two thirds of the space in the deli is now becomes its own dedicated operation.
You’ll fine them baking bread, cakes and tarts in-house every day. Visit for freshly prepared salads, sandwiches and soups. To get the lowdown, we asked manager Victoria Cameron Five Quick Questions.
1. What will the bakery share with Delizique and Cafezique in terms of food philosophy?
As with Cafezique and Delizique, The Bakery will also be using the very best ingredients for all of our food. We want the flavours of the ingredients to sing so we keep it simple, yet interesting.
Using the very finest flour makes a huge difference when baking, so that’s what we use.
We want our bread, cakes and savoury food to taste the very best they can.
2. Tell us a bit about the team who will be working here?
Head pastry chef Lyndsay Michie comes to The Bakery by Zique from Cottonrake on Great Western Road, and trained at the Two-Michelin-starred Restaurant Andrew Fairlie at Gleneagles and Le Gavroche in London’s Mayfair, under Michel Roux Jr, also awarded Two Michelin stars.
Our breads will be made in-house every morning by Head Baker Ariel Soja, who has been baking bread at Delizique for nine years.
It will be managed by me, I’ve working in the food industry in London for the last 18 years, running delis and working in Food PR, as well as writing about food for Time Out Magazine. I also write my own food blog.
And of course, the owner, Mhairi Taylor, who also owns Cafezique and Delizique can often be seen working in The Bakery. She is fully involved in every aspect of The Bakery.
3. What’s the most interesting thing about starting a bakery from scratch?
Realising just how much work, dedication and passion goes into it. We have been planning The Bakery for months… what food we want to serve, the packaging we use, the design, everything has been very carefully and thoroughly planned and thought out.
It is fascinating and very exciting to see it go from a blueprint to an actual physical bakery. Having customers standing in it now feels like a dream!
4. What are you most looking forward to tasting when the baking begins?
As we’ve been planning this for so long, the tastings have been going on for some time now, and everyone’s waistlines have been expanding in the process! But what a great job…to taste cakes all day long! Some recipes have worked, some haven’t.
With some, we have changed the shape which has, in turn, improved the taste as you now get more of the filling. We want to have a vegan option each day and testing out recipes has been interesting. Some have turned out spectacularly well, others less so. Its been a really exciting process.
Personally, I love the raspberry & pistachio financiers and the banana crumble muffins. Normally I’m not a fan of muffins, but these ones are wonderful…the sponge is incredibly soft and light and the crumble topping is beautifully crunchy. My favourite of the vegan recipes is a delicious cinnamon crumble mini loaf.
5. What else can we expect to find in The Bakery By Zique?
Our offerings will change with the seasons, and will expand once we have found our feet a bit more. Obviously in the opening weeks, we are trying to get used to a new space, new ovens etc. So we are putting out favourites…New York Cheesecake, Carrot Cake, Chocolate & Hazelnut Brownies, Double Choc Chip and Oat & Raisin Cookies, Apricot & Strawberry Frangipanes, Raspberry & Pistachio Financiers, Portuguese Custard Tarts, Banana Crumble Muffins, Lemon Polenta Cake (gluten free) to name a few. We will be adding to this over the coming weeks.
As well as sweet offerings, we also have freshly made sandwiches, toasted sandwiches, soups, salads and dinner boxes for people to grab on their way home (aubergine parmigiana for example, or chicken satay sticks with asian salad and noodles etc). We also have fresh vegetable and fruit juices each day.
With regards to bread we have sourdoughs, crusty white loaves, granary loaves and baguettes, but we will also be adding a raisin & walnut loaf and a brioche to the mix.
We have lots of plans for the bakery over the coming months so stay tuned! We will have our website up and running soon which will be updated with everything we have planned.
The Bakery by Zique
Lauderdale Gardens
Glasgow
G12 9QT
Glasgow G12 9QT, UK
