LOVELY NEW PACKAGING!                                                July 2008

We've given our biscuits a new look for the summer, by taking our old cartons off to the tailors, cutting them up and stitching them back together to create some subtly different clothes. There are some new colours (blue for shortbread - my favourite), and a more prominent position for our Highland Cow motif. (variously referred to as McMoo / Wee Coo or Boris. Any other suggestions gratefully received!)

We've also been hard at work on a fantastic new biscuit, which will appear in the new packaging soon! I'm really excited about this biccie - it's my new favourite and I can't wait to get it out onto the shelves of all our deli friends. I'll save the reveal for a little later..... it's top secret for the moment.... but I can say that it involves a round green fruit that also finds it's way into cider. It rhymes with chapple. and grapple.

THE WEBSITE IS BACK!                                                   March 2008

NEW BAKERY                                                              February 2008

As you might already be beginning to appreciate, we’re not the sort of biscuit producer that likes to fritter away time twiddling our toes. Aside from making some time this year to rebuild our website, we decided that this was also a good time to set about constructing a new bakery in order to keep up with the blossoming demand for our biscuits. We’re not talking some sort of Hansel & Gretel project with gingerbread walls or a rolled oat roof as that would simply be silly, putting far too much temptation in front of our fellow islanders. We do however intend to stay in tune with our organic and sustainable principles, which is why this exciting new factory will be as green as is feasible.
Timber will be at the very heart of this project, whilst concrete and steel will only be used sparingly.   In addition, our artisan bakery will be super-insulated courtesy of material made from recycled newspapers. 
Naturally, as befits our premium positioning we will seek to ensure that well-heeled broadsheets as opposed to tabloids are used wherever possible, although we do accept  that any red-tops looking to mend their ways could do a lot worse than adding a little extra warmth to our project.
And there will be a lot of warmth to keep in - all the excess heat from our ovens will go through a highly technical process we like to to call re-wafting, which means it will be circulated less it's distracting smells, through the office and storage areas to keep them nice and warm.
A little further down the line is the prospect of using water power to do all our baking. Water is after-all one of the most abundant of resources on Mull, and our new bakery is right next door to a river full of the stuff. Work is already underway to build a small-scale hydro-electric generator in said river, into which we shall be able to plug our big ovens. We're looking forward to biscuits baked with clean, green, locally generated electricity.