Scratch baking has nothing to do with disc jockeys who play short parts of records in what is called scratching.  Baking from scratch is what I mean.  All our baking starts from raw ingredients.  Commercial bakeries may start with a bought in mix, add milk and it might become pancakes, add eggs and it might become a victorian sponge.  In our opinion that is not quite as fresh as "scratch baking".  Don't get me wrong part baked or ready mixes have their place.  Having made croissants from scratch I know how difficult and time consumimg it is.  On a Sunday morning I like to take a couple of chocolate croissants and pecan plaits out of the deep freeze to "bake" in the oven.  It is quich and easy and almost as satisfying as scratch baking.  My bread however is always from scratch.  I see bags of ready mixed bread ingredients on supermarket shelves for bread makers.  Again, I think making bread from scratch is far more satisfying.  With bread makers doing all the heavy lifting, to tip an all in one mix into a bread maker - just seems a step too far!

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The tartans we use as part of our branding are the hunting Leslie (Progress cakes and oatcakes), dress Lesley (Strawb n' Creams) and Hunter (Papa Hunter's Tablet).  Going back far enough we would be considered a sept (sub-clan)of the Leslies.