Its lovely to fill in the counties one by one because real bread is always going to be a local thing so knowing there are bakers 60 or 70 km away generally doesn’t help someone wanting to buy good fresh bread.
So welcome to Richie Carroll of Picardie Bakery. In his own words
“We bake all our breads to traditional recipes and methods. We bulk fermentate and never use additives, preservatives or improvers.
We are situated in Cavan Water Mill, which dates back to 1847 (fully restored in 1997 to its former working glory). We hope to resume tours of the mill later this year”
Their Facebook page is here.