Kim Close & Peter Moore, Fresh From The Kitchen. Bangor, Co Down
From Kim – My inspiration for making real bread was taking classes with Richard Bertinet in his cookery school in Bath and I have now passed this training on to my son who makes very mean baguettes, ficelle and fougasse. We focus on slow-proved doughs and sourdoughs. A current favourite is a slow-proved white dough with butternut squash and seeds.
Right now Kim is focused on running bread baking courses – you can see full details on their Facebook Page.
Facebook: Fresh From the Kitchen
Website: http://www.freshfromthekitchen.co.uk
Shane Kelly, Mary’s Bakery. Supervalu Athlone
This one was interesting for us to receive as it is the first from a baker within a retail chain like this.
We exchanged emails with Shane and this is what he came back to us with: The bread I make is our white bloomer bread. I do not use any improver in it. It is approximately a 4 hour ferment based on our own starter that I have on the go for last 5 months. I do use some yeast in it also.
I also occasionally make an overnight rye bread which ferments in coldroom overnight. It also has starter and small amount of yeast in it .
Great to see this – thanks Shane 😉
Facebook Page: Supervalu Athlone
Christopher Molloy, The Lemon Tree Restaurant. Letterkenny, Co. Donegal
Christopher owns and runs a small 40 seat restaurant and bakes small batches of breads for their menu.
From Chris: We bake sourdoughs mainly plain-rye and Kinnegar Amber ale…We use Irish produced flour and Donegal Seasalt… We bake them in a Dutch oven (casserole pot) here in the restaurant every other day. All our sourdoughs uses a starter which is 4 years old.
Their Facebook page: Lemon Tree
Their Website: http://www.thelemontreerestaurant.com
Their Twitter: https://twitter.com/Lemontree_lk
Welcome to the three of you.
/Keith
