Insect-Based Bakes: A New Culinary Frontier in Scotland
For many home bakers, the joy of creating delicious muffins, cookies, and brownies lies in experimenting with flavors and ingredients. However, one Scottish entrepreneur is taking this concept to an entirely new level by incorporating a unique and unconventional element into her baked goods—insects.
Nahla Mahmoud, a 38-year-old zoologist and ecologist, has launched what is believed to be Scotland’s first insect-based bakery, aptly named the Insect Café. Her creations feature cricket flour, mealworms, and larvae, all carefully processed and incorporated into sweet treats that look—and taste—like traditional baked goods.
While the idea may seem unusual to some, Mahmoud sees insects as a sustainable and nutritious alternative to conventional protein sources. “There are some people who just love to cook with, and experiment with, new ingredients—and they’re usually very excited to try our goods,” she explains. “Of course, there are also people who are simply very uncomfortable with eating insects. It’s just not for them. But after thinking about it a bit, they warm to the idea and are open to trying them.”
The Insect Café currently operates through online sales and participates in food festivals and farmers’ markets across Scotland. However, Mahmoud is now working on opening a physical café in Edinburgh, where customers will be able to sample a variety of insect-infused delicacies. Among the offerings will be cricket and almond brownies, orange and mealworm muffins, banana and coconut larva balls, and mixed insect ginger cookies.
For those more inclined toward savory flavors, the menu also includes garlic and herb roasted crickets and spicy peri-peri mealworms.
The Science Behind the Snacks
Mahmoud sources her insects from specialized farms in England, where they are bred under strict hygiene and safety standards. Once delivered to her commercial kitchen in Edinburgh, the insects are processed into fine flour, which becomes the base for many of her recipes.
“So essentially, although you’re eating a cake made out of crickets or mealworms or whatever the insect is, the taste is exactly the same—it just tastes like a cake!” she says enthusiastically.
From a nutritional standpoint, insect-based flours are rich in protein, fiber, vitamins, and minerals. They also require far fewer resources to produce compared to traditional livestock, making them an environmentally friendly option for future food systems.
Overcoming Cultural Barriers
Despite the benefits, convincing people to embrace insects as food remains a challenge. Many Western cultures still associate entomophagy (the practice of eating insects) with novelty stunts or survivalist challenges rather than everyday meals.
Yet Mahmoud remains optimistic. She believes education and exposure are key to shifting perceptions. By presenting insect-based foods in familiar forms—such as brownies, cookies, and muffins—she hopes to make the transition easier for curious eaters.
Her background in ecology plays a significant role in her advocacy. Having studied animal behavior and environmental systems, she understands the broader implications of food sustainability and biodiversity loss linked to industrial farming.
Looking Ahead
As the Insect Café prepares for its brick-and-mortar debut in Edinburgh, Mahmoud is also exploring partnerships with schools, universities, and sustainability organizations to promote insect-based nutrition through workshops and tastings.
She envisions a future where insect-based foods are not only accepted but celebrated for their health benefits and minimal environmental impact.
With growing concerns over climate change and food security, innovative approaches like Mahmoud’s could pave the way for a more sustainable culinary landscape—one cookie at a time.
