Twelve Triangles

Twelve Triangles Contact information, map and directions, contact form, opening hours, services, ratings, photos, videos and announcements from Twelve Triangles, Coffee shop, 90 Brunswick Street, Edinburgh.

New to the lineup our Malted Strawberry Danish The pastry team have been working on this one for the past few weeks and ...
18/06/2026

New to the lineup our Malted Strawberry Danish

The pastry team have been working on this one for the past few weeks and it’s a real treat.

Filled with malted mascarpone, strawberry compote and fresh Scottish strawberries from Euan at PittormieFruitFarm it’s a little nod to strawberries and cream, with plenty of malted milk biscuit vibes.

Here for as long as the Scottish strawberry season lasts.

Yesterday .edin turned 1. We had Italian flag bunting, we had balloons. Even Rachel rolled up her sleeves, coming out of...
14/06/2026

Yesterday .edin turned 1. We had Italian flag bunting, we had balloons. Even Rachel rolled up her sleeves, coming out of commercial baking retirement to create 100 Bignè to help with the celebrations.

What is Pala? We’ve been deliberately quiet about Pala. We wanted to allow it to be it’s own space, be it’s own thing, because it is very different to the Twelve Triangles day to day.

Pala is Roman style pizza served by the slice.

Many of the 12T team helped set Pala up (special mentions to Oliver, Ali & Richard) but Pala is Alessio and Nara. They’ve built the business. The atmosphere, the repeat customers, the pizza’s. This post is very much a thank you to them, and to the people who have tried and retried us over the past 12 months. It has been as successful as we hoped it would be, but far more successful than we expected.

If you haven’t tried .edin, we’re very proud of it. It’s on Jane Street, next to the Newbarns Brewery Taproom We are open Thursday and Friday 4-8pm and Saturday through Sunday, 2-8pm.

If you fancy a Pala Party, to order by the tray, email [email protected]

It’s the final weekend to grab a Chocolate & Hazelnut Pain Suisse before it heads into retirement and makes way for our ...
11/06/2026

It’s the final weekend to grab a Chocolate & Hazelnut Pain Suisse before it heads into retirement and makes way for our next seasonal special. 🍓🍓🍓

This is our White Sourdough. We created the starter using two flours from Yorkshire Organic Millers. The first is their ...
05/06/2026

This is our White Sourdough. 

We created the starter using two flours from Yorkshire Organic Millers. The first is their wholemeal and the second an 85% extraction bread flour. Over time, the culture has developed its own unique character and is responsible for the bread’s distinctive flavour. The dough is made using Mungoswells Strong White and Wildfarmed T80, together with sea salt and water. Baked simply, it produces a loaf with a thin crisp crust, a soft white crumb and a depth of flavour that comes from time, fermentation and the starter itself.

Each white loaf is made over three days, and each loaf is scaled, shaped, scored and baked by hand. Our automated production is limited to mixers and an oven timer, everything else is skill and experience. The beauty of being a scratch kitchen, with all products made by hand, is the opportunity to evolve recipes and to use judgement not equipment to make changes. This is why we continue to make our White Sourdough the way we have always made it, using care and attention, not convenience and automation.

Almond croissants, racked and ready for the oven.Filled with frangipane, soaked, topped with flaked almonds and twice ba...
15/05/2026

Almond croissants, racked and ready for the oven.

Filled with frangipane, soaked, topped with flaked almonds and twice baked, an absolute classic for a reason.

That funny in-between bit of the year… sunshine’s out, but we’re firmly in the hungry gap, still waiting on the soft fru...
30/04/2026

That funny in-between bit of the year… sunshine’s out, but we’re firmly in the hungry gap, still waiting on the soft fruits of summer to show up.

Luckily, our pal Euan at Pittormie spends the warmer months squirrelling away blackcurrants for exactly this moment.

So for now a blackcurrant swirly bun - sharp and jammy, paired with a soft cream cheese filling and glazed. A little bit Scandi-leaning, and a good reminder that summer’s not far off.

In shops now.

Earlier this week we visited one of our longest standing suppliers, Mungoswells near Aberlady. We’ve been buying flour’s...
24/04/2026

Earlier this week we visited one of our longest standing suppliers, Mungoswells near Aberlady. We’ve been buying flour’s from Angus’ business for over a decade, so we bundled 20 team members on to a mini bus, and packed them off to East Lothian to spend an afternoon with the man himself. Angus is extraordinarily passionate and knowledgable about his craft, and our team benefitted from experiencing this for themselves. Hearing how Angus grows his grains, runs his mill, and why he does what he does.

Our hazelnut praline & milk chocolate pain suisse, sitting between our classic croissants and firm favourite almond croi...
13/04/2026

Our hazelnut praline & milk chocolate pain suisse, sitting between our classic croissants and firm favourite almond croissants - all made with cultured butter.

In shops every day.

One the pastry team have been busily working away on for a while and oh it’s good…Pain Suisse, filled with a hazelnut pr...
09/04/2026

One the pastry team have been busily working away on for a while and oh it’s good…

Pain Suisse, filled with a hazelnut praline custard made with 55% milk chocolate from Original Beans and Piedmont hazelnuts from Food & Forest. Rich, smooth and deeply toasty.

As far as breakfasts go, this with a little espresso 👌

Available in all shops from today.

The bakery and all our shops are open all Easter weekend.We’ve doubled down on hot cross bun production to keep things w...
02/04/2026

The bakery and all our shops are open all Easter weekend.
We’ve doubled down on hot cross bun production to keep things well stocked, and extended them right through to Sunday.

Let’s ignore the forecast and hope this sunshine sticks around a little longer…

Address

90 Brunswick Street
Edinburgh
EH75HU

Opening Hours

Monday 8am - 5pm
Tuesday 8am - 5pm
Wednesday 8am - 5pm
Thursday 8am - 5pm
Friday 8am - 5pm
Saturday 9am - 5pm
Sunday 10am - 5pm

Telephone

+441316294664

Website

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