From Les Petites Douceurs, a bakers of Artisan french baguettes and viennoiseries in the West of Ireland, came a query on Twitter:
“@RealBreadIRL Hi guys, any chance of getting a list of flour suppliers you are using ? Thanks.”
So how about it, if you can share your supplier in the comments on this post that would be great. This kind of sharing and learning each other is core to what this network is all about 🙂
UPDATES – with Suppliers as they are left here or in Twitter responses:
Matildas Bakery, Monaghan: “use Cloverhill for t65/t45 & Dunany in Louth for all spelt, Rye, wholemeal (irish/organic); Kells 4 quinoa & rice.”
Arbutus Bread, Cork: “We use Label Rouge T65/45 @ForicherMoulins available from Cloverhill”
Riot Rye, Tipperary: “all organic flour from Shipton Mill in the UK. I get a full mixed pallet ex-mill. Redmond distribute it in Ireland.”
/ Keith
Real Bread Ireland 
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