Island Bakery
Organic Scottish biscuits baked on the Isle of Mull, perfect tea-time partners.
Island Bakery Organics was launched by Joe and Dawn Reade in 2001 after they began baking bread in Tobermory in 1994. Its organic biscuits are baked on the Isle of Mull using hydro and wind electricity with local wood-chip oven heat.
Island Bakery is the biscuit brand we recommend most often when customers ask "what goes with the tea?" Organic, baked on Mull with renewable energy, the Lemon Melts are properly buttery, the Ginger biscuits have actual ginger character rather than pretend ginger flavouring. Pricier than supermarket biscuits, but you can taste where the money went.
About Island Bakery
Island Bakery is a small organic biscuit maker on the Isle of Mull, off the west coast of Scotland, and almost everything interesting about it follows from that island location. Joe and Dawn Reade began baking bread in Tobermory in 1994 and launched Island Bakery Organics in 2001. They bake organic biscuits on Mull and ship them to the mainland, an operation that only makes environmental sense because the bakery runs on hydro and wind electricity, with ovens heated by local wood chip. That is the core of the company's identity, not a marketing flourish.
The range is organic sweet biscuits done with real ingredients, the lemon, chocolate and ginger melts and similar lines, built around butter and organic flour rather than cost-engineered recipes. The sustainability story is unusually substantive: organic certification, the renewable bakery, and low-footprint packaging. For our shelf Island Bakery is the organic biscuit brand with an environmental story that actually holds together rather than being bolted on. The biscuits are genuinely good, properly buttery and clean-tasting, and the renewable island bakery is the rare green claim that survives close inspection because it is structural to how the company operates. It sits at the premium end of the biscuit shelf and earns it, and for the customer who wants a treat that is both genuinely good and genuinely well-made, it is one of the most honest recommendations we can make.
Key facts
Brand timeline
Joe and Dawn Reade begin baking bread in a converted garage in Tobermory after the local baker retires.
The organic biscuit business launches with four varieties after Dawn identifies a gap in the speciality-food market.
A new bakery opens using hydro and wind electricity with local Mull wood chip heating the ovens.
Organic Scottish biscuits from Island Bakery, stocked to sit beside the teapot.
Sustainability
Island Bakery bakes on the Isle of Mull with hydro and wind electricity and ovens heated by local wood chip.
Top picks
Island Bakery Chocolate and Ginger Organic Biscuits is a 133g carton of ten organic ginger shortbread biscuits, each enrobed in 39% organic dark chocolate at 52% cocoa minimum. The base uses organic…
Island Bakery Scottish Shortbread Organic Biscuits is a 125g carton of nine all butter shortbread rounds, baked with 31% organic butter content, the highest of any biscuit in Island Bakery's range. Pure…
Island Bakery Lemon Melt Organic Biscuits is a 133g carton of ten organic shortbread biscuits, each finished with a 30% white chocolate coating over a base flavoured with 1% real organic lemon…
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Island Bakery: Frequently Asked Questions
teas.co.uk stocks 3 Island Bakery products, with live prices and stock shown on this page. UK delivery is free over £35.
Island Bakery is a small organic biscuit maker on the Isle of Mull, off the west coast of Scotland, and almost everything interesting about it follows from that island location. Joe and Dawn Reade began baking bread in Tobermory in 1994 and launched Island Bakery Organics in 2001. They bake organic biscuits on Mull and ship them to the mainland, an operation that only makes environmental sense because the bakery runs on hydro and wind electricity, with ovens heated by local wood chip. That is the core of the company's identity, not a marketing flourish.
The Reades began baking bread in Tobermory in 1994 and launched their organic biscuits in 2001. Still independent, still on the island, still baking with organic ingredients.
Island Bakery bakes on the Isle of Mull with hydro and wind electricity and ovens heated by local wood chip.
