Bangor

First this week is Courtyard Cafe & Bakery in Oysterhaven, Co Cork.

They are part of Walton Court, a mix of self catering accommodation and apartments and, apart from bread, they sell organically grown produce there.

From them: We use organic flour and natural ingredients to make bread for our courtyard cafe, for sale to the public and for our guests.

Website here: http://waltoncourt.com

Facebook here

The Frothy Whisk in Bangor, Co Down

Self proclaimed Bangor Bread Peddlers its lovely to have another NI based member especially as we will be having our 7th member gathering in Ursa Minor Bakehouse in November 🙂

From them: Local Bakery specialising in a range of real bread and sweet treats focusing on quality flavour!

They sell online and also to a number of restaurants around them. More on their Facebook page.

Their Facebook page here.

Twitter here.

Welcome to you both and looking forward to meeting up at some stage 😉

/Keith

Kim Close & Peter Moore, Fresh From The Kitchen. Bangor, Co Down

From Kim – My inspiration for making real bread was taking classes with Richard Bertinet in his cookery school in Bath and I have now passed this training on to my son who makes very mean baguettes, ficelle and fougasse. We focus on slow-proved doughs and sourdoughs. A current favourite is a slow-proved white dough with butternut squash and seeds.

Right now Kim is focused on running bread baking courses – you can see full details on their Facebook Page.

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Facebook: Fresh From the Kitchen

Website: http://www.freshfromthekitchen.co.uk

Shane Kelly, Mary’s Bakery. Supervalu Athlone

This one was interesting for us to receive as it is the first from a baker within a retail chain like this.

We exchanged emails with Shane and this is what he came back to us with: The bread I make is our white bloomer bread. I do not use any improver in it. It is approximately a 4 hour ferment based on our own starter that I have on the go for last 5 months. I do use some yeast in it also.

I also occasionally make an overnight rye bread which ferments in coldroom overnight. It also has starter and small amount of yeast in it .

Great to see this – thanks Shane 😉

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Facebook Page: Supervalu Athlone

Christopher Molloy, The Lemon Tree Restaurant. Letterkenny, Co. Donegal

Christopher owns and runs a small 40 seat restaurant and bakes small batches of breads for their menu.

From Chris: We bake sourdoughs mainly plain-rye and Kinnegar Amber ale…We use Irish produced flour and Donegal Seasalt… We bake them in a Dutch oven (casserole pot) here in the restaurant every other day. All our sourdoughs uses a starter which is 4 years old.