New member backlog – welcome to 9 new baker members :-)

In the interests of pulling my finger out and getting these up on the site and into our member listings I am going to do a truncated version of my usual posts so no photos in this one.

Monika Rumpf, Monika’s Biscuits. Dublin

http://www.monikasbiscuits.com

https://www.facebook.com/Monikas-Biscuits-387701532480/

“All my breads are real breads! I was always interested in baking breads, but mostly sticked to white yeast breads. To perfect my bread I attended a sourdough bread course of Richard Bertinet in Bath, UK, and that was life-changing. My starter is 3 years old now. I try to use organic ingredients whenever I can, Irish sea salt, water, and nothing else. Recently started baking bread enriched with kelp and dillisk. Irish, of course! At the moment I am trying to source a more protein-rich flour as I find the Irish one not strong enough.”

Niamh Tait,  The Baker’s Table. Wicklow

http://www.thebakerstable.ie

https://www.facebook.com/thebakerstablegreystones/?fref=ts

“All of these breads are sourdough – Baguette Honey and walnut, Straight up white, Our brown, Roast potato Rye. We also have Buttermilk batch and wholemeal batch. All of our flours are organic.”

Tim and Darina Allen, Ballymaloe Cookery School. Cork

http://www.cookingisfun.ie

https://www.facebook.com/BallymaloeCookerySchool

“We teach how to make a range of breads with different flours and grains. We also mill some of our own homegrown wheat and heirloom grains to make bread. Brown and white yeast bread, focaccia, ciabatta, a range of flatbreads……..and a completely natural sourdough bread.”

Niall Hill, The Butlers Pantry. Dublin

http://thebutlerspantry.ie

Our Sourdough is an award winning bread and the most healthy of all our breads, our sourdough starter took two months to develop and is eight years old. The dough is proved for a minimum of 8.5 hrs and is cook right on the stone. Our rustic french baguettes are the real thing ! with a great contrast between crust and chewy dough.”

Casandra Cosgrove & Marian Williams, Friendly Fermenistas. Galway

https://www.facebook.com/fermenistas/

“Friendly Fermenistas are local sourdough bread producers with an ambition to introduce fresh sourdough bread prepared in a traditional manner using only organic flour, pinch of mineral salt & water. We are enthusiastic and confident that our sourdough bread is both nourishing and tasty. The slow process involved in preparing each loaf ensures that the gluten is broken down and therefore not contribute to any of the discomforts associated with other commercial breads on the market. Casandra & Marian are two qualified Nutritional Therapists passionate about achieving good health through nourishing foods. We are in the early stages of researching that there is a viable market for our bread and as part of this research we will provide a market stall one day a week locally.”

Veronika Rousalova. Sligo Sourdough Bakery. Sligo

https://www.facebook.com/sligosourdoughbakery/?fref=ts

“100% organic sourdough microbakery based in Gorteen, Sligo. All our ingredients are certified organic, we use heritage English flour from Shipton mill. No commercial yeast, soda or powder is used. You can find our bread at Rathcormack market, Sligo every Saturday. If you own a shop or a restaurant and are interested in selling or using our bread, please contact us through our FB page above”

PoppySeed Gourmet Cafes c/o The Bridge Centre. Galway

http://www.poppyseed.ie

“PoppySeed gourmet cafes set up its offsite bakery in 2015 to centralise production of all breads and pastries for its cafes. Paolo is our Italian head baker who applies traditional methods and generational recipes for all his products. PoppySeed is committed to quality, fresh foods and premium ingredients. Breads are made using only natural ingredients.”

Damian and Florence Cusack, La Boulangerie Francaise. Dublin

http://laboulangeriefrancaise.ie

“All our breads are freshly made and baked on our premise using a double fermentation process, no additive, no artificial ingredients, just flour, fresh yeast, water, salt…all natural! We also make sourdough bread from a natural starter. we use a high quality French flour and have a variety of 10/12 breads to satisfy every occasions!!”

Heritage Bakery, Wicklow

“We are small home bakery in Carnew and we bake to order. We bake selection of Yeast Breads (Flour, water, yeast, salt and seeds in some of them) Rye Sourdough Breads (Organic flour, sourdough starter, water, salt), other Sourdough Breads (flour, water, sourdough starter, salt).”

Email – heritage_bakery AT yahoo.ie

Thats it, lovely to see so many in this update.

/Keith

 

 

 

 

 

 

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