Patrick O’Reilly started in 2015 having done the 12 week cookery course in Ballymaloe.
In his words:
I bake a sourdough bread using a 6 day fermentation process. I use 5 ingredients, strong white flour, rye flour, malt house flour, salt and water. All my ingredients are organic. I bake the bread every day in a wood burning oven.
The bread is sold in Christy’s Harvest in Westport and Cafe Rua in Castlebar. I also supply the award winning restaurant The Idle Wall in Westport and The Gallery Wine and Tapas bar in Westport. I am part of a food tour organised by the chef Aine McGuire from The Idle Wall.
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