Lisnavagh House and Gardens, Carlow

Eileen Bunbury is responsible for the bakery in this country house and from her:

“Rye sourdough bread made with rye flour from Riot Rye Bakery, filtered well water from Lisnavagh, Levian made by Lisnavagh Kitchen, Maldon sea salt. Country loaf with string white flour from Riot Rye Bakery and wheat levian. Pitta breads with wheat starter, string white flour and whole meal flour mixed with organic toasted cumin seeds. And pizza dough for the kids 😁


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