Ackroyd’s Scottish Bakery: Try the meat pies
Looking for a place to have great food and a good time? OU News Bureau reporters have visited some distinctive eateries in Oakland, Macomb and Wayne counties to learn more about what these places have to offer. Reporter Kaitlin Sloan visited Ackroyd’s Scottish Bakery in Wayne County’s Redford to speak with owner Megan Ackroyd and manager Joe Hakim.
Tell me about the history of the bakery.
Megan: My grandfather and great uncle started the business in 1949 and they moved over from Windsor, Canada. They started as a Scottish butcher shop. They had a lot of requests for traditional savory Scottish pastries like our meat pies and sausage rolls. They bought them from a local baker. My grandfather, being the entrepreneur he is, decided, ‘I could do this and not have to pay someone else for it.’ So, he started experimenting and then got to a point where he would test recipes on customers. We developed the sweet side when a baker from Scotland came to work for my grandfather and they agreed to hire him as long as he left his recipes, if and when he decided to move back to Scotland. He developed our line of sweet cakes.
What’s unique about your bakery as opposed to other bakeries, besides being Scottish?
Megan: Our savory pies. It’s a big distinguishing factor. That’s our main gig, our best-selling products are our savory pies. The sausages, not something typically you’d associate with a bakery. But being Scottish is the big thing that makes us different.
Joe: Our haggis. Lamb liver, heart, and rib meat. We boil it down and add oatmeal and onion seasoning. Then we case it in cow stomach and it is presented that way. It’s a traditional food and it tastes sort of like pâté. We sell about 600 pounds of it in January alone.
Tell me why someone would want to come to Ackroyd’s.
Megan: Good food, great quality, friendly atmosphere.
What would you suggest a customer try if it’s their first time at a Scottish bakery?
Megan: I always suggest our meat pies, they’re hands down our best-selling product. In the last couple years, we developed a recipe for macaroni and cheese pies, which are really approachable to everyone since everyone knows what macaroni and cheese is.
How many people work for you currently?
What does the future hold for Ackroyd’s?
Megan: We have been growing steadily for the last seven years. I would like to add another production facility and be able to focus more on selling wholesales and online sales.
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