Scone Spy: Garvie and Co's handcrafted pastries are big and fruity

Garvie and Co. (Andrew Cawley/DC Thomson)

It’s iconically Scottish, a long distance trail that attracts walkers from all over the world.

Hardy souls like the two red-haired girls in front of us.

Rucksacks so big it looks like the main purpose of their walking poles might be to stop them toppling backwards.

The imposing, shiny, silver and black West Highland Way sign is doubtless much- photographed and an impressive start to the walk.

We’re not quite so sure about the photographic merits of it being in a gap between branches of Greggs and Costa.

Nor do the initial few yards seem inspirational. A path appearing to lead down to a car park. But we’re soon in open countryside with Milngavie town centre fading into the distance.

Well, it would if we actually were walking the West Highland Way. I may have stretched a point there.

It’s more a case of being out for a morning stroll and actually just dipping our tender, non-hardy walking toes into the first mile or two.

Very pleasant it is, but with the best part of another 95 miles lie ahead, we double back. Really, you’ve got to build up to these things.

Back in the town centre we’ve worked up enough of an appetite for elevenses.

Garvie & Co., says the sign, is a bar, restaurant and bakery.

Needless to say it’s the bakery bit that’s grabbed our attention.

Actually, we’re glad we’re not in sweaty, muddy, walkers’ garb as it’s pretty darn smart.

The bar is at the front, the restaurant at the back and smack in the middle is the red-tiled bakery.

We’re told that everything on display has been handcrafted by the pastry chef. Judging by the look of it, a place in Bake Off Crème de la Crème would surely be merited.

Frankly, everything is scrummy looking.

There’s a great-looking carrot cake, a lovely rhubarb and orange cake and some very classy custard tarts.

The scones are big and fruity and the croissants would give any French patisserie a run for their money, coming as either almond-topped or plain.

The muffins are nicely different. Rather than the standard chocolate, they’re toffee and apple.

All arrive individually on big, oval plates, the scone and croissant accompanied by a portion of butter and an individual jar of jam.

And the hot chocolate and the coffee each have little biscuits on the saucers. The croissant was flaky and crumbly, the scone not too dense or crumbly and the muffin sticky and rich.

Special mention too to the ultra-luxurious loos upstairs, definitely the poshest we’ve seen for a while.

Sitting looking out at the pedestrianised, tree-lined street we make plans for a more substantial assault on the West Highland Way.

And we know just where to fuel up first.

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