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.








We are joined by (more) restaurants in Galway and a Pizza Maker in Wicklow

37 West, 56 Central, Galway

Our member Jeremy Zanni of Les Petites Douceurs has a close working relationship with Gill Carroll, owner of 37 West and 56 Central in Galway.

So its Baguettes from les Petit Douchers that will greet you on their menu. They have also hosted Jeremy for a number of special events including his demo and film for Real Bread Week.


David McFadden, Doughkitchen, Wicklow

How great is this, can only imagine how good his pizzas are 🙂

I produce a sourdough pizza base. It’s from a organic wholemeal starter. (Shiptonmill organic). I add this to my preferment that has been feed and risen for 12hrs. The preferment (once combined with the stater) then will rise for another 12hrs. This is then combined with my 00 flour to make pizza dough.

You can catch them weekly at the following market locations


His Facebook page is here

And his website is

Welcome both!


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





Meet our bakers at West Waterford Festival of Food and the Galway Food Festival

Details coming up soon of an event in Dublin with 3 of our bakers sharing their bread and stories. While we are waiting for that we have slots in two great food festivals in Dungarvan and Galway.

Galway Food Festival, 2nd to 6th April 2015

Joe Fitzmaurice (Riot Rye) will be weaving his magic in Galway on Saturday 4th as he demystifies sourdough. To be clear Real Bread Ireland cannot stand over any use of spells or other skullduggery in a public place so we are a bit reluctant to promote this.

That said here are the details:

2.30pm: Joe Fitzmaurice of Riot Rye Bakehouse & Bread School and the Real Bread Ireland movement presents a live interactive story of sourdough bread from raw grain, through every step of the milling, making starter, fermentation & baking. With Q&A and distribution of sourdough starter (bring a vessel!).

More on their site, its free to attend. Expect some of this..

Screenshot 2015-03-13 18.11.38


West Waterford, 9th to 12th April 2015

On Saturday 11th Esther and Joe Barron (Barron’s Bakery) will be hosting visitors to their bakery in Cappoquin as part of the Blackwater Food tour.



You can book for that here on the West Waterford site – its only €15.

Then on the Sunday at 11.30 in Nude Food Louise Clarke is hosting a conversation and breaking of bread where Patrick Ryan (Firehouse Bakery) and Sarah Richards (Seagull Bakery) will share their thoughts on bread, sourdough and more in a celebration of good real bread. The writer of this blog post (Keith Bohanna) will also be there but a wee bit quieter than those 3 🙂



That’s it, enjoy those events if you get to them!


Welcome to Jeremy Zanni, Les Petites Douceurs. Galway

Jeremy describes himself as a part-time, semi-commercial baker. His main product is part-baked baguettes that people or restaurants can freeze and finish baking on demand.. The dough simply is Flour, Water, Salt and yeast (10gr yeast per kg of flour).

He bulk ferments it overnight (cold as the bakery is on stilts so cold air comes up) for a minimum of 7hrs, then divide, shape, proof and bake in the morning. The only mechanical aid he uses is a 30lt mixer.

Using the same overnight baguette dough, he also prepare a homemade tomato sauce, rolled in with cheese which makes a tasty treat.

And again based on the same baguette recipe, he bulk ferments but for 48hrs this time, shapes as a round or rectangular miche (no bannetons involved) in the evening, proofs overnight and bakes first thing in the morning. It makes it a completly different bread, not unlike sourdough.

On the cakes and pastries side he makes brioche, plain pain viennois’ish, brioche suisse (also known as pepito), creme patissiere with raisins to make his version of escargots and cinnamon brioche.

You can find him:


He is stocked in 37West Cafe, Martine’s Restaurant and direct to order and the occasional market.