New member backlog – welcome to 9 new baker members :-)

In the interests of pulling my finger out and getting these up on the site and into our member listings I am going to do a truncated version of my usual posts so no photos in this one.

Monika Rumpf, Monika’s Biscuits. Dublin

“All my breads are real breads! I was always interested in baking breads, but mostly sticked to white yeast breads. To perfect my bread I attended a sourdough bread course of Richard Bertinet in Bath, UK, and that was life-changing. My starter is 3 years old now. I try to use organic ingredients whenever I can, Irish sea salt, water, and nothing else. Recently started baking bread enriched with kelp and dillisk. Irish, of course! At the moment I am trying to source a more protein-rich flour as I find the Irish one not strong enough.”

Niamh Tait,  The Baker’s Table. Wicklow

“All of these breads are sourdough – Baguette Honey and walnut, Straight up white, Our brown, Roast potato Rye. We also have Buttermilk batch and wholemeal batch. All of our flours are organic.”

Tim and Darina Allen, Ballymaloe Cookery School. Cork

“We teach how to make a range of breads with different flours and grains. We also mill some of our own homegrown wheat and heirloom grains to make bread. Brown and white yeast bread, focaccia, ciabatta, a range of flatbreads……..and a completely natural sourdough bread.”

Niall Hill, The Butlers Pantry. Dublin

Our Sourdough is an award winning bread and the most healthy of all our breads, our sourdough starter took two months to develop and is eight years old. The dough is proved for a minimum of 8.5 hrs and is cook right on the stone. Our rustic french baguettes are the real thing ! with a great contrast between crust and chewy dough.”

Casandra Cosgrove & Marian Williams, Friendly Fermenistas. Galway

“Friendly Fermenistas are local sourdough bread producers with an ambition to introduce fresh sourdough bread prepared in a traditional manner using only organic flour, pinch of mineral salt & water. We are enthusiastic and confident that our sourdough bread is both nourishing and tasty. The slow process involved in preparing each loaf ensures that the gluten is broken down and therefore not contribute to any of the discomforts associated with other commercial breads on the market. Casandra & Marian are two qualified Nutritional Therapists passionate about achieving good health through nourishing foods. We are in the early stages of researching that there is a viable market for our bread and as part of this research we will provide a market stall one day a week locally.”

Veronika Rousalova. Sligo Sourdough Bakery. Sligo

“100% organic sourdough microbakery based in Gorteen, Sligo. All our ingredients are certified organic, we use heritage English flour from Shipton mill. No commercial yeast, soda or powder is used. You can find our bread at Rathcormack market, Sligo every Saturday. If you own a shop or a restaurant and are interested in selling or using our bread, please contact us through our FB page above”

PoppySeed Gourmet Cafes c/o The Bridge Centre. Galway

“PoppySeed gourmet cafes set up its offsite bakery in 2015 to centralise production of all breads and pastries for its cafes. Paolo is our Italian head baker who applies traditional methods and generational recipes for all his products. PoppySeed is committed to quality, fresh foods and premium ingredients. Breads are made using only natural ingredients.”

Damian and Florence Cusack, La Boulangerie Francaise. Dublin

“All our breads are freshly made and baked on our premise using a double fermentation process, no additive, no artificial ingredients, just flour, fresh yeast, water, salt…all natural! We also make sourdough bread from a natural starter. we use a high quality French flour and have a variety of 10/12 breads to satisfy every occasions!!”

Heritage Bakery, Wicklow

“We are small home bakery in Carnew and we bake to order. We bake selection of Yeast Breads (Flour, water, yeast, salt and seeds in some of them) Rye Sourdough Breads (Organic flour, sourdough starter, water, salt), other Sourdough Breads (flour, water, sourdough starter, salt).”

Email – heritage_bakery AT

Thats it, lovely to see so many in this update.








Welcome to new members from Oysterhaven and Bangor, NI

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:

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 😉







Our first member of 2016 – Ali Honour in Cork

Here in Real Bread Ireland HQ (its more of a concept than an actual place 🙂 we are working away to prepare for our quarterly members gathering next weekend which is being hosted by Robert and Bill Mosse in Kells Wholemeal.

This quarterly gatherings are important both for the cohesion of the network (digital can never take the place of meeting people!) and also for the discussions and planning for what individual members are doing within the network.

Interrupting all of that to welcome Ali. She set up her own place late last year in Cork and she is one of a growing number of proud cafe and restaurant owners who are baking real bread on premises to compliment their menu’s.

And you can buy her breads on premise too. She is at 14 Rory Gallagher pl,Paul St.

From Ali “I bake a slow prove yeast (Poolish) using flour, water, salt, yeast + time! We then make a variety of other breads such as brioche and then savoury breads too”

Her Facebook Page

Her Website

Her Twitter

Final update of 2015 – our 1st Year

A duo of people/businesses to add today before we launch into our programme of events and gatherings for 2016.

Regina Sexton, Food Historian, UCC

Regina grew up in a family of bakers and is one of a number of people who have worked to gather information on the history of bread baking in Ireland. Herself and her colleagues from UCC and UCD are holding a one day members only workshop  in March that will:

  • Introduce participants to the long history of cereals and bread in Ireland, based upon evidence from early and more recent historical texts and archaeological science
  • Use hands-on learning and using ancient techniques to enable participants to process cereals from sheaf to flour and produce bread products

Her profile is here and she is on Twitter here.

Screenshot 2015-12-31 08.36.13

Hendrik Lepel, Tracton Community Oven Project

Hendrik builds ovens, including a lot for bread and pizza (He built the oven used by Firehouse Bakery on Heir Island in Cork for example), and this is his intro:

“The aim of the Tracton Community Oven is to provide an educational and recreational space, by empowering people to learn how to bake real wholesome and nutrious bread. We offer breadmaking classes to community members and schools and have the goal to establish a RealBread Club to produce a not for profit bread to bring to the home tables of Tracton.”

His Website (Bacchus) and Facebook page.


Galway and Cork this week for our new members

The Natural Foods Bakery

This bakery has 3 locations in Cork and on their bread:

“All of our bread is real bread. We only use flour, water, fresh yeast (fed on malt extract), salt and sourdough. We make a variety of loaves and pittas: White, Granary, Spelt, Spelt + Rye Sourdough, Herb + Seed. We bake seven days a week. Our real bread can be bought in loaves, we use our bread to make all of our sandwiches in our cafes.”

Their Facebook Page


Aniar Restaurant, Galway

This is owned and run by Jp McMahon (who is the founder of Food On The Edge). They bake a variety of breads, including a number of real breads, to use on their menu. Sadly I cannot find a photo of one of their breads so JP is all we can show you for the moment!

Their real breads include

  • Traditional sourdough
  • Foccacia
  • Rye and buttermilk

Their Facebook Page

Their website

Their Twitter





Cork and Mayo this week with Organico and Becca’s Bakery

Welcome to two more West’ish of Ireland Members.

Becca’s Bakery, Westport

These new members have been open a total of 2 weeks and a day! They do a select of Real Breads:

A range of sourdough, spelt and yeasted breads in an array of different flavors, such as wholemeal treacle and walnut, mixed seed wholemeal, pumpkin seed and Mediterranean herb.

We also offer a range of cakes and desserts all made with ‘real’ ingredients such as Irish butter and local free range eggs.

Organico, Bantry

They have being baking for over a decade and have a husband and wife Baking team – Sean and Sue Cooper.

Organico Bakery breads are made to a recipe passed down from our mother Caroline, who baked once or twice a week all during our childhood. Baking Day was a family affair; as little girls we were given a piece of dough to make a ‘breadman’ with raisins for buttons. In the late 1990s Caroline set up the Bakery in the back of our shop and we have been supplying Bantry with #realbread ever since!

The basic recipe is organic flour, filtered water, fresh yeast, salt and a little organic sugar to feed the yeast. All our breads are mixed by hand, and with the exception of the Rich Soda they all conform to the Real Bread rules. Our current project is to further develop our range of Sourdoughs. Exciting times!

On a daily basis we make:

  • Wholemeal Spelt
  • White Spelt
  • Wholemeal/White Seedy Spelt
  • Wholemeal Wheat
  • Granary
  • Cheesy Pesto Spelt Bread

Twice a week we make:

  • Beer Sourdough using granary flour
  • Rye and Wheat Sourdough
  • Rich Soda using eggs and buttermilk

Thanks for joining up both 🙂


Five new members here – The Happy Pear, Greystones; Deasy’s Restaurant, Clonakilty; Le Fournil, Sligo; Sunflower Bakery, Clare and The Larder, Waterford

The Happy Pear, Greystones

Known to many of you as a hotbed of vegetarian and healthy food The Happy Pear also throw shapes at Real Bread.

“We make a delicious wholemeal spelt bread, it is a great staple. 

It contains 500g wholegrain spelt flour, 1.2 teaspoon of salt, 1 teaspoon of dried yeast, 1 teaspoon of honey, 400ml of warm water, and 1 tablespoon of olive oil.”

Their website:


Deasy’s Restaurant, Clonakilty

Caitlin Ruth is responsible for the bread (and much besides) in this well known restaurant in Cork. In her own words

“At the moment, I am making for service:
-semi sourdough with fresh yeast and a semolina sourdough starter, olive oil, salt, honey, semolina and white flour.
-100% sourdough with kamut, whole millet and buckwheat, raisins, honey, brown and white flour, olive oil and salt.” 

Their Facebook page – Deasy’s Restaurant

Le Fournil, Sligo

Le Fournil in Sligo is run by Clotilde Rambaud, a native of Nantes, south of Brittany, who came to Sligo eight years ago. “We use real ingredients. No additives. It’s not organic but it’s natural”

“All breads are sourdough based, using poolish as a starter. we have multi grain bread, brown country style, traditional white french bread, baguettes, savoury breads, rye and spelt breads” 

Their Facebook Page:

Sunflower Bakery, Clare

They have been around at least 4 years and is run by Pat McManus and Vi Russell. Pat is the baker 🙂

These are their real breads right now

  • Sourdough Rye
  • Sourdough Granary
  • Multi seed
  • Wholemeal Spelt
  • White Farmhouse
  • Walnut and Cinnamon Stick
  • Foccacia

Their Facebook Page:

The Larder, Waterford

The first retail member in RBI. We will keep adding categories when they appear to make sense :-).

Patrick stocks both Spelt Baker and Seagull Bakery breads in his shop on the Quay.

His Facebook Page:

That’s it for this update, great to have the 5 of ye on boards 🙂

/ Keith


This weeks new members are in Raheny and Bantry (Bread Naturally & The Stuffed Olive)

One of this weeks (The Stuffed Olive) is 8 years in business, the other (Bread Naturally) kicked off in February 2015.

Bread Naturally

This opened in February this year and the owner/baker (Simon May) is a wee bit shy because we can’t see a photo of him anywhere. We do have his breads however so we are making do with those :-).

His real breads include

Sourdough Breads:
White and Brown Sourdough
Multiseed Sourdough

Yeasted Breads:
Dublin Turnover
Cottage Loaf
Softcrust White and Brown pans and rolls
Baguettes and Ciabatta

Facebook page:

He is based at 10A Man Street, Raheny, Dublin 5

The Stuffed Olive

This popular spot in Bantry is run by Patricia Messom and her daughters Sarah and Grace. This is what they say about their real bread range:

Daily we make a white yeast bread for our sandwiches. We also make brioches twice a week and any left over we make bread & butter pudding and queen of puddings.
On Fridays we also make a wholemeal spelt bread and a sourdough (made using our own homemade starter). We also make Focaccia every second Friday and also use our sourdough for homemade calzones.

You can find them at 2a Bridge Street, Bantry, Co. Cork

Great to have both of those on board. The next member update looks like it will veer West. More next week..