Nestled into a corner of Henderson Street sits a small bakery, nondescript in appearance but famous to locals: Havn. The door is ajar, wafting the irresistible smell of fresh bread, brownies, and croissants to defenceless passers-by.
In 2024, Havn was announced as home to Scotland’s second-best croissant by the Scotland’s Best Croissant competition, second to Wheatberry Bakery in Glasgow. The small artisan bakery has been put on the national map – but what is life like as part of the team? And what are they doing to claim first place next year?
Meet the Baker: Fe
Fe has worked as part of the small baking team at Havn for 18 months, commuting from neighbouring Tillicoultry in the darkness of early mornings. She rolls out of bed at three am for a shift start of four. Responsible for the quality of Havn’s baked goods, including the award-winning croissant, Fe holds her position with pride.
Despite her level of respect and passion for the art of baking, it was not in Fe’s plans to get into crafting the perfect croissant. She told us about how Havn came to be her much-loved place of work:
“Although baking and cooking have always been one of my favourite things to do, I didn’t always want to be a baker – I trained in Musical Theatre at the Royal Conservatoire of Scotland, but decided it was not a job that would provide a good life balance for me.
“I did several jobs in medical admin, where I would often bring cakes and treats I had made for fun or charity days – started to get orders from friends and colleagues, and so when many people asked me when I was going to do it professionally, I looked for jobs and there was one at Havn. I applied, thinking it was a long shot, but got an interview, loved the energy of the place and the rest is history.”
The rest is history, indeed – before me is the most amazing spread of baked goods, each aglow with unique flavours and combinations to draw even the pickiest eater to decision paralysis.
“I enjoy variety with baking at Havn,” Fe continues, “because it’s so rewarding to see any of the items from croissants to sourdough loaves come out nicely when you’ve made them, and I really enjoy that not every day is the same. However, I truly love creating savoury items for the menu like sausage rolls or the Saag aloo pastry, it’s a chance to think outside the box a little more.”
What Goes Into Havn Bakery’s Croissant?
Aside from savoury items, we couldn’t help but ask about the process of making the much-loved croissant.
“I love making croissants and all laminated pastry. It’s a multistep and precise process that feels rewarding to put care and attention into, as well as shaping the croissants and seeing how they come out once proofed and baked.
“However, despite the award, our top runners are the white sourdough and the cardamom swirl.”
The cardamom swirl…I’m not surprised, it is one of my flatmate and my favourite.
Havn Bakery missed out on the Scotland’s Best Croissant award this year. Fe told us about the bakery’s plans for dominating the awards in 2026:
“We are always tweaking our methods down to the hydration of the dough, types of flour, lamination methods, resting time and so on. Things constantly change with the season due to temperature and ingredients fluctuating, so it’s almost a constant focus for improvement – which of course we will keep doing to get better and better, as much as possible!”
We asked her about where she sees herself in the future, having had the Havn experience train and prepared her for the world of baking.
“As for the future – I don’t think I’ve decided on anything concrete, of course one day opening my own place would be amazing. However, I am really happy where I am, finding a job you don’t mind getting out of bed at three am for is a lucky find, as well as working with a great team – I can’t ask for more than that.”
And how is this croissant?
With all this fuss, we couldn’t resist trying the croissant. Priced at £3.20, it may seem a steep price for something that costs 59p in Lidl. Yet spending those extra pennies is more than worth it; you can taste the care and attention that the small team have put into this baked good.
This croissant is a flaky cloud of buttery goodness. Layers on laminated layers, the definition is enough to make even Paul Hollywood cry with joy.
No jam or butter is required to make this golden joy a meal. It is one of the most sizeable croissants we have come across, and it is almost a challenge to finish it. However, having dropped over £3, I was determined to complete the flaky goodness.
No regrets.
A phenomenal foodie experience is to be had at Havn Bakery. It’s worth the cost of your bank account, and your stomach –Fe and the team certainly know what they are doing.
Hungry for more of Brig’s foodie adventures around Stirling? Keep reading here.
Featured Image Credit: Helena Cochrane