• Who are you?
Owners of Tantrum Doughnuts - husband and wife, Iain and Annika Baillie.
• What does your business do?
Tantrum Doughnuts is a local independent bakery specialising in handcrafted small batch, artisan doughnuts, made fresh daily.
Our doughnuts are free from artificial additives, preservatives, sweeteners, colourants and E numbers. Quality flour and butter are the starting point for our fresh brioche dough created by hand each morning. Our fillings and toppings are made from fresh fruit, cream, free range eggs and 70% cocoa chocolate, to name a few.
• Where are you based?
We are based on Old Dumbarton Road in Yorkhill. We were lucky to get such a great location just minutes walk from The Kelvingrove Museum and park. We love being surrounded by many great independent shops, bars and restaurants in the area.
• How did you get started?
We started doing pop up events at various markets and fairs. The interest and feedback was overwhelming and led us to committing ourselves to a permanent location.
• What is your background?
We have both always worked in hospitality. Annika has extensive front of house experience and Iain is a pastry chef and has worked for The Fat Duck (Heston Blumenthal), Gleneagles Hotel, One Devonshire Gardens and most recently, The Ox and Finch.
• What is your top tip?
You probably will go over budget and miss some of your deadlines. It does not mean you have failed or misplanned, it is all a massive learning curve.
• How long has your business been running?
We started doing pop ups in May 2015 and went on to open our shop in December 2015
• Has anyone helped you get started and how?
We worked with various local enterprises such as HIT Scotland and Business Gateway. We were lucky enough to be awarded a HIT Scholarship in 2014 where we travelled to London and spent a week working in each department of a well established restaurant group.
Our mentor is Jonathan MacDonald of the Ox and Finch. His advice and practical knowledge from having done it himself has proved crucial to our development. We were also inspired from many books by restauranteurs and chefs.
• Contact details
hello@tantrumdoughnuts.com
www.tantrumdoughnuts.com
facebook.com/tantrumdoughnuts
@tantrumdoughnut
Comments & Moderation
Readers’ comments: You are personally liable for the content of any comments you upload to this website, so please act responsibly. We do not pre-moderate or monitor readers’ comments appearing on our websites, but we do post-moderate in response to complaints we receive or otherwise when a potential problem comes to our attention. You can make a complaint by using the ‘report this post’ link . We may then apply our discretion under the user terms to amend or delete comments.
Post moderation is undertaken full-time 9am-6pm on weekdays, and on a part-time basis outwith those hours.
Read the rules here