Declan Ryan was the first Michelin Star chef in Ireland so when he turned to bread making in 1999, it was sure to be something special.
Orla Gowen, Bácús Bhréanainn, Cloghane Orla runs Bácús which a scratch bakery on the Dingle Peninsula. In her words: specialising in … More
Bangor Bakehouse is a micro-bakery in the heart of Bangor. We make special breads – including real sourdough – and … More
Jennifer Stewart is the owner here. In her words: We specialize in traditional and artisan breads as well savoury snacks, … More
Moray Bresnihan is a Cork based baker. In his words: We decided to call our micro bakery ‘bread & roses’ … More
Jonny McCloskey is based in Kilrea, Co Derry and is one of many of our bakers working on a small scale.
William is the custodian of a bakery that started in 1870 :-). The Bakery is well known to generations of the … More
This cafe and bakery in Spiddal is run by Heather Flaherty. In her words At Builin Blasta Cafe & Bakery we … More
At the Firehouse, our wood fired oven is at the heart of everything we do. Hand crafted loaves, freshly baked pizzas, slow cooked meats.
Karl Stephens provides real, artisan bread to the local community using solely organic flours, water and Himalayan salt. In his … More
Mags is a micro-bakery who has been baking bread for a long time and recently took the step of starting … More
Jeremiche is a micro baker based in Galway (obviously ;-)) and has a full sourdough range. He also makes brioche, plain … More
Bakery – we bake bread…. but not just any bread. Our bread is handcrafted from start to finish, and we … More
This bakery has 3 locations in Cork and on their bread: “All of our bread is real bread. We only … More
This Cork based micro bakery is run by Irena Tammik. I’m only baking 100% rye bread from stone ground organic … More
Patrick O’Reilly started in 2015 having done the 12 week cookery course in Ballymaloe. In his words: I bake a sourdough … More
Riot Rye Bakehouse & Bread School is committed to creating and actively fostering a culture of bread without the use of industrial additives or chemicals.
In keeping with the Scarpello & Co. ethos we have followed classic, centuries old wood-fired methods to bring Real Bread back to life.
The owner of this bakery is Veronika Rousalova. In her words: “100% organic sourdough microbakery based in Gorteen, Sligo. All … More
Thibault, a bread purist, is dedicated to producing high-quality organic breads. We use stoneground organic flour, water, sea salt and in some loaves a little yeast, to balance the activity of the ferments.
Alexander Kronsteiner is a baker in Rathcoole Co. Dublin In his words: I use organic wheat, wholemeal and white, Rye … More
“With the exception of our soda bread and scones which contain bicarbonate of soda, all of the bread we produce (over … More