Jaco Daniels is the owner and baker at Granum Bakehouse, Craughwell, Co. Galway
In his words:
Granum Bakehouse is a microbakery producing sourdough bread using traditional methods. All the dough is handmixed and fermented at ambient temperatures. Taste, nutrition and digestibility are central to what we do.
We use stoneground flour milled from grain grown without pesticides, using organic or regenerative practices. Where possible, we use Irish flour, such as Goldkorn wholemeal in our brown loaves.
We use no yeast or additives – only flour, water and salt, and some seeds on our speciality loaves.
We produce white and brown loaves in the traditional shape, as well as a poppy seed loaf, which comes highly recommended. Also on offer are white and mixed seed pans (or sandwich loaves).
We are passionate about wholesome, local food. Through our bread club, we bake by preorder twice a week for the local community. Contact us through Instagram for the order process and collection times.
Bread is also available at the Kinvara Farmers’ Market every Friday morning, from Mad Yolk Farm honesty shop, and at the Ardrahan market on Saturdays.
Instagram: https://www.instagram.com/granum_bakehouse/
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