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.
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
Jonny McCloskey is based in Kilrea, Co Derry and is one of many of our bakers working on a small scale.
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
Bakery – we bake bread…. but not just any bread. Our bread is handcrafted from start to finish, and we … More
This Cork based micro bakery is run by Irena Tammik. I’m only baking 100% rye bread from stone ground organic … 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.
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
Michal Paleta is a self-thought Artisan Baker based in Ballyliffin County Donegal in Ireland. Baking Sourdough Breads With Organic Flour … More
“With the exception of our soda bread and scones which contain bicarbonate of soda, all of the bread we produce (over … More