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.

Chocolate, cherry & hazelnut bun - brushed with cocoa husk syrup, finished with vanilla glaze and toasted hazelnuts.
18/08/2026

Chocolate, cherry & hazelnut bun - brushed with cocoa husk syrup, finished with vanilla glaze and toasted hazelnuts.

Coming soon.We’ve been quietly working on a new savoury pastry: a Cheddar & Marmite Swirl.Mature cheddar, a generous swi...
20/07/2026

Coming soon.

We’ve been quietly working on a new savoury pastry: a Cheddar & Marmite Swirl.

Mature cheddar, a generous swipe of Marmite and plenty of buttery layers. Salty, savoury and vaguely reminiscent of the best retro cheese straw you’ve ever had.

Arriving later this week.

There’s very little that beats a thick slice of toasted sourdough, an unreasonable amount of butter and a couple of frie...
04/07/2026

There’s very little that beats a thick slice of toasted sourdough, an unreasonable amount of butter and a couple of fried eggs on a Saturday morning.

Simple things, done well.

Little Melrose looking rather lovely this morning. Doors open at 8am
26/06/2026

Little Melrose looking rather lovely this morning. Doors open at 8am

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.

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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