German baker brings quality pastries to Aberdeen


Aberdeen is full of amazing bakeries right now. From sourdough to cinnamon rolls, it seems the Northeast knows a thing or two about producing fine affa pastries.

Meline Paterson, owner of home-baking company Feingeback, is the next person to show her worth on the city’s baking scene.

Feingeback, a German term that translates to viennoiseries or pastries in English, harkens back to Meline’s German roots, where she grew up for much of her childhood.

Meline Paterson of Feingeback.

Her family heritage lies in working with food and after learning her trade at the well-established Bertinet Bakery in Bath, Meline has now brought her skills to Aberdeen to the delight of the people of Granite City.

Feingeback’s popular cronuts (a hybrid of donuts and croissants), as well as classic French pastries, can currently be found in select Aberdeen stores.

A mix of pastries from Feingeback.

Online ordering is also available and with continued signs of success, Meline hopes to turn her passion for baking into her full-time career very soon.

We spoke to Meline to find out more about Feingeback Pastries.

Tell us a bit about yourself.

I lived in Germany until around 2005 when I moved to England with my family. My mother wanted to move here for a better life and more job opportunities.

Most of my family have always worked in food; my grandmother worked in a restaurant kitchen, my aunt was a certified butcher, and my late mother was also a chef in the Salvation Army.

Méline in the kitchen of her house.

I think I always grew up with food – and of course Germans love their food anyway!

After high school, I studied media make-up for film and television in college and then university. But when I finished college, I kind of knew that the media makeup industry wasn’t going to be for me.

Almond croissant.

I always had various part-time jobs in the kitchens or worked in food in one form or another during my studies and it was not until about a year after university that I had a very big break at the Bertinet Bakery in Bath.

So I moved there and worked with them for two and a half years before I met my husband online, which is why I moved to Scotland.

How important were the skills you learned in the bakery you worked with in Bath?

When I had the opportunity in Bath, I took it and loved it. I acquired most of my skills at Boulangerie Bertinet working with really talented bakers and pastry chefs.

I started in the bread section on night shifts working with sourdough breads, which was the bakery’s specialty. It was a great experience, but also hard work (night shifts are not for me!).

Pistachio swirl.

But when I had the chance to evolve in the pastry team, that’s where I really found my passion. Pastry is above all very precise cooking methods. I love challenges, so I feel like I’m more drawn to that.

What prompted you to launch Feingeback?

I worked for a while in a pastry shop in Aberdeen. While there, I started thinking about how I would like to run my own business one day. It comes from there, I guess.

Like most new businesses today, I started Feingeback during lockdown and my first sale was in June 2020. At first I was only selling products once a month as I was still working full time to the side. It went very well when I opened. People were interested and it was something new.

Blueberry Cheesecake Cronut.

It was also nerve-wracking having the added responsibility of running my own business, but I loved it.

Now I work part-time alongside my own business, which seems like a better balance. I have a lot more time to devote to baking.

Where does all the baking magic happen?

My workspace is my home kitchen. At the moment customers can order online and collect their pastries from my home in Aberdeen.

I also have wholesale customers around Aberdeen. I’m supplying JK Fine Foods as well as Rosemount Market, Wander & Graze in Chapelton and a few more lining up soon.

Méline at work.

I’m still in a growth phase right now, but with more companies coming in, I think I’m going to be a lot busier. It will be a challenge as it’s only me cooking, but I’m sure it will be fine.

I never try to take on too much – I want to make sure everything I do is the best I can be.

What are some of your star pastries?

I think the most popular would have to be cronuts. It’s basically a hybrid between a croissant and a donut.

A friend of mine made me want to try them. It took a few tries and tweaks to get them to where they are now, but I think they’re the most popular.

I change flavors monthly to suit the seasons and this month’s flavor is blueberry cheesecake. They are quite a treat as they are very soft and have lots of filler.

People also like to see the classic pastries like pain au chocolat and croissants and I’ve had great customer reviews.

I like to have a mix of these as well as fancier pastries. I think my favorite would have to be my croissants or the pasteis de nata (Portuguese cream pie).

I also plan to add other German elements like the stollen with regards to Christmas time.

Pasteis de nata (Portuguese custard tart).

What is special about Feingeback?

For me, I never stop learning. Every time I bake, I learn something different.

I encounter challenges and always try to improve my pastries with each baking – I love making them. All my passion is devoted to it and I always aim for the best possible product.

Future plans?

I just want to grow the business organically. I’d like to make it my full time job and make a living from it, so I work hard to get a good clientele – whether it’s wholesale or live, I’m always looking for what’s best.

It would be great to have a shop one day, but it involves a lot more responsibility. So for now, growing a bit more to become full-time would be perfect.

To learn more or to place an order, visit Feingeback Pastries online.

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