Baked In-House
Meat pies, sausage rolls, pasties, Scottish breads and proper British cakes, made the way they should be, in our own bakery.
There is a moment, when you walk through the door and the ovens are going, that takes you straight back. The warm crackle of pastry, the deep savoury note of a pie filling, the sweetness of a cake cooling on the rack. This is the heart of British Pride Bakery, and it is where a good deal of what we sell begins its day.
We bake in-house, in small batches, the old-fashioned way. No shortcuts, no long-life shelf tricks, just proper British baking made fresh and meant to be eaten while it is still at its best. Whether you grew up on these things or you are meeting them for the first time, here is where to start.
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Hand-cut sirloin steak pies, chicken favourites and everything in between — the proper British pie, baked fresh.
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Flaky sausage rolls, scotch pies, bridies, pasties and scotch eggs — the counter people queue for.
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Award-winning, hand-raised pork pies with a proper crust and set jelly. Three-inch or five-inch.
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Victoria sponge, empire biscuits, eccles cakes, custard horns and the whole nostalgic bakery counter.
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Haggis, black pudding, square sausage, bangers and English bacon — carrying on the Crawford’s legacy.
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Fruit scones, tattie scones, soda farls, Scottish bread and soft morning rolls — the everyday bakery, made the way it should be.
The one that started afternoon tea.
A proper plain scone, baked light and tender with a soft crumb that pulls apart cleanly. Split it warm and pile on butter, clotted cream and jam the way afternoon tea was meant to be. Simple, honest and endlessly versatile.
The fry-up isn’t finished without them.
A Scottish breakfast essential: soft, flat tattie scones made from mashed potato and made for the pan. Fry them in a little butter until golden and tuck them into the full fry-up alongside your eggs, bacon and sausage. Humble, comforting and proper.
What it is: A tattie scone is a soft, flat Scottish griddle scone made from mashed potato, fried until golden and served as part of a cooked breakfast.
The soft farl at the heart of the fry.
A traditional Irish soda scone, also known as soda bread or a farl, raised with baking soda rather than yeast for a soft, close crumb. Split and fried in the pan, it’s a cornerstone of the Ulster fry and a lovely thing warm with butter. Simple, rustic and made the way it should be.
What it is: A soda scone, or farl, is a soft Irish quick bread leavened with baking soda instead of yeast, often fried and served as part of a cooked breakfast.
Soft morning rolls, built for the breakfast bap.
Traditional Scottish morning rolls, soft and floury with a tender bite, baked light for a pale golden crust or well-fired for a bolder, deeper bake. These are the rolls a Scottish breakfast is built on: split one open, tuck in a square sausage, bacon or a fried egg, and you have the roll people grew up on. Made the proper way, they are as good with butter and jam as they are carrying the full fry-up.
Sweet, plump raisins in every bite.
A soft, tender scone studded with plump, juicy raisins in every bite. The gentle sweetness means it’s just as happy with a smear of butter as it is with jam and cream. The tea-time favourite people quietly reach for first.
Sharp cheddar baked right through.
A savoury scone baked with sharp cheddar right through the crumb, golden on top and soft within. Warm it through, add a good knob of butter and it turns a bowl of soup into a proper lunch. Rich, cheesy and made for people who prefer their scone savoury.
Tart cranberry meets sweet white chocolate.
A tender scone shot through with tart cranberries and melting pockets of sweet white chocolate. The sharp fruit and creamy chocolate play off each other beautifully, making this the one that feels a little bit special. A more indulgent take on the tea-time classic.
Juicy blueberries in a tender crumb.
A soft, tender scone bursting with juicy blueberries that turn sweet and jammy in the bake. Warm it gently and the fruit almost melts into the crumb. Fresh, fruity and a firm favourite come the warmer months.
The Scottish loaf, light or well-fired.
A traditional Scottish loaf with a soft, close crumb and a proper baker’s crust, offered light for an even golden bake or well-fired for that deeper, darker, almost caramelised finish some folk swear by. It slices beautifully for toast under a scrape of butter and marmalade, and holds its own alongside soup, cold meats or a fry-up. This is bread made the way it should be, the sort that tastes of a Scottish kitchen on a Sunday morning.
The cornerstone of any British bakery, and the thing we are most often asked about. A proper meat pie is short, buttery pastry holding a rich, seasoned filling, baked until the top is golden and the gravy has gone deep and glossy inside.
We make the classics: steak, steak and kidney, and chicken, alongside the ones that quietly become a favourite once you try them. Warm through, add a spoon of mash and some peas, and you have supper made the way it should be.
Flaky pastry wrapped around well-seasoned sausage meat, baked until the outside shatters and the inside is juicy. In Britain they turn up everywhere, at the bakery counter, on the buffet table, tucked into a lunchbox, warm from a paper bag on a cold morning.
Ours are made fresh and sized for a proper bite, not a mouthful of pastry and nothing else. Easy to love, hard to stop at one.
A pasty is a whole meal you can hold in one hand: a folded, crimped pastry parcel filled traditionally with beef, potato, onion and swede, seasoned simply and baked until golden.
It was the miner’s lunch of Cornwall, built to be sturdy and satisfying, and it has kept that honest, filling character ever since. One pasty and a hot cup of tea is a lunch that has looked after people for generations.
This is where the regional character really comes through, and where we lean into our Scottish and traditional loaves.
A morning roll (or a soft bap) is the natural home for a bacon or sausage butty. Scottish plain bread has a close, tender crumb made for toast and for soaking up a fried breakfast. And there are the griddle breads worth getting to know if you haven’t yet.
The sweet end of the bakery, where nostalgia does most of the talking. Victoria sponge, Bakewell, fruit cakes, tray bakes and the small indulgences that go with a proper cup of tea.
Some are homely and honest, some are for a birthday or a Sunday table. All of them are baked to be eaten fresh, the way a cake is meant to be.
Proper British baking is not a marketing line for us, it is a standard. It means real pastry made to be short and golden, fillings seasoned by hand, and baking done in-house and in small batches so it reaches you fresh.
Ranges and availability shift with the day and the season, and each of our nine Ontario stores has its own rhythm. The surest way to know what is on the racks is to come in while the ovens are still warm.
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