Dervaig Artisan Bakery is the result of a ten year dream and an old tin barn. Louise and Neil
Paterson finally realised that dream in March 2017. The old barn in the back garden of a tiny
cottage in the pretty island village of Dervaig now houses a cosy bake house built entirely by Neil.
Louise trained at Leiths School of Food and Wine in London in 1999. Having completed the year
Diploma Course she went on to open a restaurant in the Cotswolds before moving to Mull and
buying a hotel with a forty cover restaurant. It was at this time the couple met and decided to
enjoy life. After they sold the hotel, they bought a traditional but and Ben cottage that needed
extensive renovation and Louise became a private chef working all over Scotland. The dream of
converting the outbuildings into a bakery was born and they were able to commence turning that
dream into a reality in 2016 and the bakery opened in March the following year.
They are absolutely committed to using the best of the Island’s local ingredients and seasonal
produce. The menu is forever changing to reflect the season’s finest offerings from the kitchen
garden and poly tunnel and the island’s bounty of incredible food producers.
Living on such a beautiful island, the couple are committed to ensuring that the bakery is
environmentally friendly, recycling and composting wherever they canAll the packaging is
compostable and no plastic packaging is used. Not only does this help the planet it ensures that
the baked goods are at their finest! Good bread hates plastic and so it should!