Five new members here – The Happy Pear, Greystones; Deasy’s Restaurant, Clonakilty; Le Fournil, Sligo; Sunflower Bakery, Clare and The Larder, Waterford

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