Leaving behind his job in the financial services sector Liam Igoe trained as a chef in Ballymaloe and then made his way to opening this micro bakery in the Courtyard in Marlay Park.
In his words “Our sourdough breads are made using organic flours, including wholemeal rye and malthouse flours as well as the base strong white flour. In addition to our regular sourdough we produce a range of sourdough with organic inclusions such as Kalamata olives, seaweed or sun dried tomatoes . We also produce several sourdough based pastries (cinnamon swirls, brioche buns, croissants).”
He doesn’t have any website or social media yet 🙂