Breaking out of holiday season with 2 new members ;-)

Usual mix of locations this time with Mayo kicking off and Kilkenny up next.

The Breadski Brothers, Mayo

2006 saw these 3 brothers set up a bakery to supply a range of breads and cakes into the Polish market. In March 2015 they expanded with a new range catering for Irish tastes and one of those “The Rye one with the fresh Cranberries” is their first real bread.

Full details of where to buy the Rye one are on their website at

Screenshot 2015-08-22 18.24.28

Kells Wholemeal

Back in the day when there were bakeries in each large town and many in each county there was also a network of millers who took local (and some imported) grains and made the flour needed in the area. Kells Wholemeal were part of that back through 7 generations and today Bill and Robert Mosse are working to keep Kells relevant to modern Ireland while not loosing sight of their founding ethos.

I had the chance to visit their mill in July and saw some of the old machinery still in use 🙂


Most recently they have launched a new range of consumer flours and mixes under the Little Mill brand, joining an increasing number of small scale mills around Ireland who supply consumer size packs into retail for home baking.


Main Website:

The Little Mill Website:

Welcome to both of you.

/ Keith

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 🙂