The morning roll the city argues about, baked in Drumchapel and best asked for well fired, which means the top comes out crisp and blackened while the inside stays soft. The whole staff was made redundant on 3 March 2023, a consortium led by John McIlvogue bought the bakery and has spent over half a million pounds on it, and the range came back narrowed to rolls and potato scones.
Mortons Rolls.
producer · Drumchapel, Glasgow
What they make
- The morning roll. Cut by hand, baked touching so they tear apart with a kissing crust, and past their best by the end of the day.
- Potato scones. One of the two lines the rebuilt bakery kept, and the other half of a full Scottish.
Sources & mentions
- [1]British Baker, Vince Bamford, 9 September 2024
“On Friday 3 March last year, the 250 staff of Glasgow-based Mortons Rolls learned they were being made redundant with immediate effect.”
“It currently only supplies independent retailers, symbol groups, coffee shops, snack bars, and caterers”
“It's our intention for Mortons to be the king of rolls”
- [2]Scotsman Food and Drink, Fraser Wright, 24 March 2016
“The likes of Morton's rolls are cut by hand producing odd shapes, which makes them all the more charming. They are often very well fired, and this is how some people prefer them.”
“essential for the 'hot filled rolls' served at almost every cafe and snack van, filled with the usual suspects of square sausage, or bacon, or black pudding, with a fried egg to make a doubler, and perhaps a potato scone”