We are a network of craft bakers initially brought together in an entirely voluntary capacity by a shared belief in the Real Bread ethos, a desire to promote Real Bread, educate the consumer and fellow bakers, and improve the quality of bread being produced and consumed within the Island of Ireland.
Getting Started
The bakers who attended the first meeting to begin the process of establishing Real Bread Ireland are Patrick Ryan ( Firehouse Bakery) Joe Fitzmaurice (Riot Rye) Declan Ryan (Arbutus Bakery) Kemal Scarpello (Slow Food Co) Thibault Peigne (Tartine) and Josephine Plettenburg (Spelt Bakers).
Keith Bohanna helped to assemble this initial group as a supporter of the network. Joe McNamee was a supporting co-founder who lurked in the background as an observer and scribe.
Ethos
Real Bread Ireland is not an elite or exclusive club but rather a group of like-minded individuals who have come together voluntarily to align ourselves under a single flag, to promote good baking and real bread.
For us, the cause will always be greater than any individual or group of individuals and we are very keen to add fellow craft bakers to our number as soon as possible to contribute to the process of promotion and education.
Long Term Aim
The long term aim of Real bread Ireland is to develop a membership-based network of bakers who work within the parameters of the real bread ethos along with an affiliated membership for ‘supporters’. Right now education and raising awareness and a total commitment to a policy of complete transparency are our primary objectives.
Real Bread Ireland 