Blistered Bread is a new micro-bakery based in Donegal and was started by Adrian Boyle. In his words:
Blistered Bread is an artisan sourdough bakery in Letterkenny, Donegal. My family and I returned to Donegal after nine years in Melbourne, Australia. While in Melbourne, I started working for Brasserie Bread. My time there sparked my love affair with artisan sourdough breads. On our return to Ireland, I was excited about introducing these breads to friends and family. This is how it all started.
We are committed to incorporate at least 50% Irish wheat in each loaf we bake. We currently buy our flour from Oak Forest Mills and The Little Mill.
Blistered Bread are excited to work with Irish farmers and millers to produce bread that encapsulates the character of the land and to reduce our food miles.
The bakery launched in August 2022 and supply a number of cafes in the area, such as Florence Food Co, Sonder, Bru Lab and Mac’s Mace.
We currently bake Tuesday through to Saturday. Our range is:
- White Sourdough – this is made using a blend of wheat from Oak Forest Mills and a French wheat. Mel is our white sourdough starter and she brings the rest
- Spent & Soaked Seeded Sourdough – spent grain from our local brewery, Kinnegar, is blended with soaked oats and sunflower seeds. The dough is a mix of spelt, stoneground white and French wheat
- 100% Wholemeal Spelt Sourdough – 100% wholemeal spelt, from The Little Mill, is added to Kenny, our spelt starter
- Almond Croissant
- Pain Chocolat
- Apple Danish
You can follow our journey on Instagram – https://www.instagram.com/blisteredbread/