September 23, 2021

What to expect from the new Wagon Bakery Plantiff.

Below an arched doorway, easily covered with cool graffiti, on Osborne Street is the place where you’ll find the new Wagon Bakery and the Daily Plaintiff.

The store is the latest project by Amy Jackson and Francisco Ecola, the team behind the famous Larston Lynch Spot Zalch Daily and artisan wagon cheese company Nut Crafter Creamery.

Away from strangers to the Glasgow Wagon scene, the couple says the inauguration of Platinfoil is the next chapter of their mission that brings the city the meal It is nourishment for both body and soul.

Glasgow Times:

Amy said: “The place we are in is actually the bakery that we used to supply Zalch Daily, but now we have decided to set up a counter and open it to the public.

“Every morning we offer a full range of baked goods such as croissants, cinnamon cans and Danish pastries, as well as a variety of delicious items such as baguettes, sour flour and a variety of spelled breads with sun-dried tomatoes or olives.

“It’s really important for us to produce as much as we can at home, from our daily ‘meat’ to our sandwiches.

“We had our soft launch last week and it went really well. The whole concept is very popular with the locals.”

Glasgow Times:

This is a testament to the couple’s shared hospitality experience to see how much is offered daily at Platinum.

There is a fridge full of salad bowls, authentic Italian dishes and meat and cheese plant alternatives that can easily tempt anyone to a vegetarian diet.

Team Plantiffel says their passion is to prioritize. Health And welfare encouraged them to set up shop in the city center.

Glasgow Times:

Amy said: “I think Merchant City really lacks the kind of vegan, health food shop alternative that you offer more than you can buy at the supermarket.

This part of the city is a bit deserted when it comes to health options, but many residential and new residential developments are being built nearby.

“Our little patch has suddenly taken over other new businesses like Pyramid Skate Shop or Beer Bones Chocolate, so this is a really good area.

“What we want to provide people is a place where they can pop down for a healthy salad box, a fresh hot croissant or a loaf of bread after a day.”

“Or even just come in to talk!” Francisco added.

Glasgow Times:

A friendly and welcoming atmosphere awaits you at the store, and it is clear that the purpose of this place is to be fully involved, no matter what your eating habits.

Francisco said: “People who are wagons come to us because they know who we are or they follow us on social media.

“But there are a lot of people who just stumble upon us who are not wagons at all.

Amy said: “Of course, sometimes they don’t even realize it until they go to order coffee and we tell them we don’t offer milk.

“I would say that you can tell that the attitude towards veganism has really started to change because no one had a problem with it.

“They are happy to use other milk without hesitation and will often tell us that they are trying to reduce their meat consumption or maybe just eat fish.

“You don’t have to scream and shout that you’re a wagon, and I don’t think most people realize we don’t use animal products.

“They just come in, pick something up from the counter and go about their day.

“Our shop is a wagon because we are, but our main goal is to make good healthy food.”

Glasgow Times:

Francesco and Amy have both been wagons for 20 years and are determined to prove that digging up animal products does not mean losing flavor.

Their first business, Nut Crafter Creamery, has done just that, winning several awards since the couple founded in 2015.

“When we started making our own cheese, we wanted to use the same process you would do with dairy,” said Francesco.

“So we ferment them, add flavor and extend them for 20-30 days until they are ready to eat.

“It’s all the same traditional way, the only difference is that we use cashews.”

It’s a laborious process, but it’s a big part of Amy and Francisco’s ethic to never be afraid to push the boundaries towards careful preparation.

Glasgow Times:

Amy said: “We just like to experiment. I think our biggest motivation in life for us is to constantly try to create something or expand on what we’ve already done. ۔

“The cheese business turned into our small deli in Laryton, then into Plantiffel, a large space that allows us to offer our customers fresh fruits and vegetables as well.

Francesco added: “We like to go deeper with everything we do. We like to think about the science behind food, but we also know that food is just about sharing emotions and experiences.

“That’s what we’re trying to bring to our customers. It’s a wow effect.

“We want people to come to the store and be surprised like children.”

Glasgow Times:

This unwavering enthusiasm for what they do has taken the couple as far as today and is an attitude that Amy is happy with.

He said: “If you do not try and offer it, you will never know.

“It’s just a matter of who we are and what we try to do.

“It’s very interesting to put yourself out there and let it go.”

Click if you plan to visit Plantiff. Here For more information.

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