The other great baking tradition in Edinburgh is the Italian Bakery. Like many port cities Edinburgh has a sizeable Italian community and this has led to the establishment of several Italian bakeries. One that is small but prosperous is Angelo’s (or Marcella’s – there seems to be some confusion over just what this place is called, but it does say Angelo’s on the neon sign in the window). This is the archetypical local shop, but as well as bakery it serves as restaurant and café. You can pop in for a spaghetti bolognaise, a pizza, or coffee and cake at the handful of dimly lit, Formica topped, tables. Here the “Morning Roll” morphs into the “Italian Roll” – to the outsider the Italian roll is flatter, larger, with a more chewy foccacia-like crust and a slightly denser crumb. But the house specialities are the large cakes/tarts that are sold by the hefty slice. Italian/Scottish heritage means that a wedge of apple pie is 3cm deep with the outer pastry a mere 5mm thick, chock full of large pieces of apple. Good to eat, if a little on the messy side.
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Other stand outs are the cherry tart and the chocolate tart. The patisserie work gets a little more prominence at Angelo’s than at many Edinburgh bakeries and there are fancy marzipan logs; a majestic fruit slice and a chocolate truffle.
Angelo’s (or Marcella’s) Italian Bakery, 20 Brougham Place, Edinburgh