The Cultybraggan prisoner of war camp is situated just a mile outside the picturesque village of Comrie on the edge of the Scottish Highlands. The camp comprises of a series of Anderson shelters, semi-circular sheds with red steel roofs, and is now home to a number of thriving businesses including this weeks guest John Castley from the Wild Hearth Bakery.
The Wild Hearth Bakery, winners of the Artisan Food category at the Scottish Rural Awards, distributes their sourdough throughout central Scotland via farmers markets, various Michelin star restaurants and supplying a bespoke bread to the infamous Andrew Fairlie restaurant at Gleneagles.
This week John shares his insights from establishing and growing his business in a remote location, the power of the different social media platforms and his ambitions for the future.
There is something therapeutic in watching and listening to a craftsman in action, join me in conversation with John as I walk into the bakery during their morning shift.
Should you wish to participate or sponsor a future episode please contact me directly at junecarroll@mac.com