Jeni Pim, Jens Kitchen
Jeni and her husband bake bread at home and supply direct to consumers. From Jeni:
From Sourdough to Brown Yeast Bread: you name it, we bake it. Nigel trained with Richard Bertinet in Bath, a renowned real bread advocat, and I myself, Jen, trained with the Ballymaloe Cookery school, completing my 12 week course in January 2015. We specialise in individual orders, supplying families who want to feed their families REAL bread.
Her website is here
Dervla James, Pudding Row Cafe & Bakery, Sligo
Dervla is our 4th member in Sligo :-).
We make and bake everything very early, every morning in our lovely little seaside village of Easkey, in West Sligo. We bake crunchy white yeasted loaves, seeded bagels, herby focaccia, brioche, sweet breads and more.
We add or replace breads given the season too. We use fresh yeast and plan to make sourdough breads and pizzas soon. We’re just opened 3 short months, our production is high as we use in house and sell from our big bread shelf too.
I have a BSc in baking and pastry art from the national baking school (formerly Kevin Street, DIT Dublin).
We sell to our customers from a beautiful wooden bread shelf custom made by two wonderful local craftsmen. We use all organic herbs in our breads, you can smell and taste the difference.
We will begin baking classes in the next few weeks and hope to share our breadmaking skills to the Sligo (and wider) community. Bread and pastry are at the forefront of everything we do here.
Orla Gowen, Bácús Bhréanainn, Cloghane
Orla runs Bácús which a scratch bakery on the Dingle Peninsula specialising in Irish and European artisan breads that are finished by hand and baked in our stone-floored deck ovens. We deliver to many of the finest restaurants and shops on the Dingle Peninsula and are stall holders at the Tralee and Dingle Farmers Markets.
I am predominately a scratch bread maker with a limited selection of confectionary. I am listed in McKenna’s Guide. I have recently attended the School of Artisan Food to do a sourdough baking course and I am gradually introducing sourdough bread to my range.
Welcome to the 3 of you 🙂