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.








Latest members – Limerick, Dublin and Kilkenny

Margaret Ryan-Parish, Magnolia Bakery. Limerick

Margaret bakes both cakes and breads in Limerick and supplies Dargan Wholefoods in Castletroy in Limerick as well as selling direct.

From Margaret: My bread comprises: flour, salt, water organically driven, sustainable, clean food what I am about I use certified organic flour(s) where possible, and a natural leaven (sourdough).



Mags Morrissey, Hedgehog Bakery. Kilkenny

The second of the micro-bakers in this batch Mags has been baking bread for a long time and recently took the step of starting to sell it commercially on a small scale.

In her words: I inherited the baking gene from my grandparents who ran a family business in Tipperary many years ago. I specialise in traditional brown and white loaves, multi grain and seedy loaves, focaccia, stromboli, sourdoughs, sweet treats – cinammon swirls and chocolate rolls

You can buy her breads from The Little Green Grocer, Kilkenny and The Green Sheep in Thurles. You can also buy direct from Mags.



Gilles Gaillot, Emma Gray, Gaillot et Gray. Dublin

Sometimes real bread loving members of the public introduce us to new members and this is one of those. They kicked off as a Greystones pizza truck and now have a bakery by day/pizzeria by night place on Clanbrassil St in Dublin.

From Gilles and Emma: French rustic boule.. A blend of 9 flours from France including buckwheat and linseeds. Brioche. Both baked everyday.

Address: 59, Clanbrassil st Lwr, Dublin 8.



Welcome to all three (or four 🙂 of you.



Dublin and Kilkenny feature in our latest member update

Cakelicious Bakery, Dublin

Dave Murphy is a man known for his cakes. But bread is important to him too. In his words

We bake different types of bread from yeasted to soda. With our main focus on yeasted breads using only minimal ingredients we feel give the best tasting breads. From bloomer to crusty cobs, brown and white and tear and share too a big hit.

We trade with a extensive range every Sunday at Herbert Park in Dublin. Also currently working on extending that to a few small local shops too.



Hardy Foods, Kilkenny

Sile Hoey & Rosemarie Hardy are two friends who started up this oat based bread business in Kilkenny.

From them:

We bake an amazing wheat/salt/sugar/fat FREE bread, our oat bread is high fiber, low calorie, slow release energy. We have an oat bread & an oat & seed bread that we increase omegas by adding pumpkin, seasame, sunflower, chia seeds & goji berries. Wholesome, satisfying & ‘ bowl of porridge in a slice’. Delicious eaten fresh & toasts beautifully to make the very best Spanish toast you ever did taste!

We are selling at local country markets & Cillian Hill Sat market., food festivals around the SE & we were in Herbert Park Dublin on Sat 14th May’16.

Sadly we have no photos of their work – if they send them in we will include them here. Neither do we have a website or Facebook page right now…

Great to have you both on board 🙂


Dublin and Waterford both gain a new RBI member #realbreadireland

L’Ecrivain Restaurant

Thanks to Tom Doyle who is the head chef here for putting in the membership application.   I had the pleasure of meeting Derry Clarke, whose restaurant this is during Theatre of Food 2014 so great to see this come in.

They regularly bake real bread sourdoughs to serve with their dishes and join the growing number of Irish restaurants who either bake real bread themselves or buy in from one of our members.


Twitter: &


Olive Tree Tapas, Waterford

Further south this restaurant opened in Waterford in 2014 and their tapas theme is complimented by in-house real bread baking.

From Darren Collins, Head Chef : “We make sourdough numerous flavours. Yeast crackers Yeast loafs and Bruchetta.”

Apart from their bread “Curing meats, all own chutney ,pickles fermenting, smoking . Pastrys +bread all made in house. Anything we can make we will. Suppliers from organic farmers, local and then Redmonds and La Rousse.”


Twitter: &




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..


Welcome to Nude Food, Dungarvan, Camerino Bakery, Dublin & Matilda’s Bakery, Monaghan

We’ve had a backlog build up so its 3 for 1 today.

Nude Food, Dungarvan

Louise Clark of Nude Food is our first member in the category of restaurants and cafes who bake their own real bread. As it turns out she also sells some in the shop at the front of Nude Food.

Check out the Nude Food website and their Facebook page.

Nude Food


Camerino Bakery, 158 Capel St, Dublin

We bake our own Challah Bread and Focaccia daily for our sandwiches and to order.  Caryna does a number of markets in and around Dublin. You can see full details on her website or her Facebook page.


Matildas Bakery & Delicatessen, Carrickmacross, Co. Monaghan

This third generation shop is run by Annmarie Ward. In her own words

“I run an artisan bakery in Carrickmacross, Co. Monaghan. I am the third generation to occupy the premises I operate from, it previously being a butcher shop with my grandfather and father. I have a fully functioning and licensed on site bakery where I produce a large range of cakes, pastries and sourdough breads. I try to use the best quality ingredients in my products at all times and use alot of Irish organic rye and spelt flour.”


Her Facebook page is here.

Great to have those 3 with us in the network. If you want to join just click this link.


Say hi to William Despard, The Bretzel Bakery. Dublin

William is the custodian of a bakery that started in 1870 :-). The Bakery is well known to generations of the Dublin Jewish community and still known as the Jewish Bakery with it’s Kosher status re-established since William Despard took it over in 2000.

They have an extensive range of breads and of their current mix of 30 different doughs nearly 20 are real bread doughs with the latest being their traditional Dublin turnover.

You can see a list of their stockists on their website here.