Called Lannan, which derives from the Scottish Gaelic for ‘house’, the new venture will see Maher once again working The Palmerston’s founders James Snowdon and Lloyd Morse, who are backing the business alongside Chloe Black from Edinburgh Butter Company.
The bakery’s weekly-changing menu will combine Maher’s signature bakes including croissant tarts – laminated pastry cases adorned with seasonal fillings for which Maher has become known for on Instagram.
There will also be with limited-run creations such as lemon meringue tarts, dauphinois pastrie, and crème brûlée Danishes.
On the savoury side, there will be hand pies and pala romana sandwiches using charcuterie and cheese from I.J. Mellis and The Ham & Cheese Co.
Coffee will come from local Edinburgh roastery Obadiah.
Occupying a large corner site that’s spread across three shop fronts, Lannan will be takeaway focused but include some indoor seating.
Featuring an expansive counter space overlooking the open bakery kitchen, the décor will combine traditional quarry tiles with detailed panelling and brass fixtures to create a ‘warm, welcoming space’.
A standalone shop to operate alongside the bakery is also planned and expected to open early next year.
Maher, a self-taught baker, recently featured on Restaurant’s roundup of the most exciting chefs in the world of pastry and bakery right now. To read the full list, click here.
