Eggsellent PR in Scotland for Local Bakery.
Suzanne Burns,head baker at Cuckoo’s Bakery on Dundas Street, is set crack her 70,000th egg as she prepares to bake up a storm this Easter.
The Edinburgh Reporter covered Suzanne’s cracking milestone after working at the popular bakery for two years preparing delicious Easter cupcake creations including Creme Egg and Lemon and Strawberry Cheesecake.
During busy days, starting at 2am in the morning, she can crack up to 180 eggs to create over 700 handmade and individually designed cupcakes for all those sweet tooth lovers.
In the article, Suzanne said: “It’s almost unbelievable to think that I have cracked so many eggs since starting working here – especially when you think of the amount of chickens it would have taken to lay them!
All of the eggs used at Cuckoo’s Bakery are free range and are sourced locally from Dalkeith and wherever possible the bakery uses local products when making their cupcakes.
Graham Savage owner of Cuckoo’s Bakery said: “The quality of our ingredients is important to use, which is why we use locally sourced ingredients whenever we can. As well as the free range eggs we use Scottish butter and flour milled in Fife.
“We believe that knowing where our ingredients have come from adds to the quality of the cupcakes we make.”
The 70,000th egg will be used to bake an eggstravaganza of Easter treats including flavours such as; Creme Egg, Coconut and Lime, Caramel Egg Hunt, Sticky Toffee Apple, Eggsplosion and Lemon and Strawberry Cheesecake.