The Happy Pear, Greystones
Known to many of you as a hotbed of vegetarian and healthy food The Happy Pear also throw shapes at Real Bread.
“We make a delicious wholemeal spelt bread, it is a great staple.
It contains 500g wholegrain spelt flour, 1.2 teaspoon of salt, 1 teaspoon of dried yeast, 1 teaspoon of honey, 400ml of warm water, and 1 tablespoon of olive oil.”
Their website: https://thehappypear.ie
Deasy’s Restaurant, Clonakilty
Caitlin Ruth is responsible for the bread (and much besides) in this well known restaurant in Cork. In her own words
“At the moment, I am making for service:
-semi sourdough with fresh yeast and a semolina sourdough starter, olive oil, salt, honey, semolina and white flour.
-100% sourdough with kamut, whole millet and buckwheat, raisins, honey, brown and white flour, olive oil and salt.”
Their Facebook page – Deasy’s Restaurant
Le Fournil, Sligo
Le Fournil in Sligo is run by Clotilde Rambaud, a native of Nantes, south of Brittany, who came to Sligo eight years ago. “We use real ingredients. No additives. It’s not organic but it’s natural”
“All breads are sourdough based, using poolish as a starter. we have multi grain bread, brown country style, traditional white french bread, baguettes, savoury breads, rye and spelt breads”
Their Facebook Page: https://www.facebook.com/pages/Le-Fournil-Sligo/462447683784376
Sunflower Bakery, Clare
They have been around at least 4 years and is run by Pat McManus and Vi Russell. Pat is the baker 🙂
These are their real breads right now
- Sourdough Rye
- Sourdough Granary
- Multi seed
- Wholemeal Spelt
- White Farmhouse
- Walnut and Cinnamon Stick
Their Facebook Page: https://www.facebook.com/sunflowerbakeryclare
The Larder, Waterford
The first retail member in RBI. We will keep adding categories when they appear to make sense :-).
Patrick stocks both Spelt Baker and Seagull Bakery breads in his shop on the Quay.
His Facebook Page: https://www.facebook.com/pages/Larder/535249846592079
That’s it for this update, great to have the 5 of ye on boards 🙂