We spoke to Louise Campbell, the master baker behind the aptly named Tasty Buns to find out her story and how she’s surviving the lockdown.
I started baking as a distraction whilst doing a Masters in Forensic Anthropology and discovered I was actually quite good at it. I've worked in the hospitality industry since I was a teenager so it seemed like a natural step. We spent a bit of time viewing commercial property and when we found our spot on Bread Street we knew it was meant to be.
The business is usually a nice mixture of sit in, takeaway and bespoke treat orders but as we are no longer open we have switched to delivering treats around the city.
We are still sticking to the Tasty Buns Ethos where the selection is never the same on any day and we reckon it's really showing folk what our shop is about!
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It has definitely re-ignited the fight I had when I first opened the shop. The first year of starting your own business is incredibly hard, especially when you are doing it solo, and lockdown definitely feels a lot like that. I am determined not to give up on our shop and we will do whatever it takes to make it through. I also am immensely grateful to our customers - the outpouring of love, generosity and care we have had from them has blown me away. I feel incredibly lucky.
Hey Palu, Bakery 3.14, Pizzeria 1926, Lowdown Coffee and Alby's are all favourites.
First thing will be cocktails with our neighbours Hey Palu and then when the time is right a really good sunny holiday.
Sounds fabulous! For more information on Tasty Buns and to find out how to get your hands on said buns, visit their listing or follow them on Instagram.
Marketer, foodie, traveller, rugby geek, petter of other people's dogs.
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