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).

Twitter: https://twitter.com/CakeMagnolia

 

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.

Twitter: https://twitter.com/MagsMorrissey

Facebook: https://www.facebook.com/HedgehogBakery/

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.

Twitter: https://twitter.com/gg_pizza

Facebook: https://www.facebook.com/GaillotGrayP/

Welcome to all three (or four 🙂 of you.

/Keith