Glasgow Roll

A morning roll with a hard outer surface and a light, very open, well-aerated texture inside. Sometimes described as a ‘chewy’ roll. It was specially designed as a roll for hot fillings, with its hard crust and airy centre. The traditional filling was bacon and egg or square sausage and egg. It’s made with a very high gluten flour and is entirely hand-crafted. The largest bakery in Glasgow makes 300,000 a night.