Cheating with this one as writing on 1st Jan – had a very lazy break :-). Also apologies to Jonny of Bread Line who messaged us in October and I missed it completely ;-(
Bread Line. Kilrea, Northern Ireland
Jonny McCloskey is one of the new bakers of 2016 who only started off in February. He’s a little shy on details so I don’t know where you can get his breads but contact details underneath so ask him!
His real breads include Sourdough, Pizza, Bloomers, Tin loaves & Brioche
Facebook Page here
Jilly Dougan, Yellow Door Deli, Northern Ireland
Great to have a second new member from NI, adds nicely to the emerging network in the North, across to Donegal and into the border counties.
“With the exception of our soda bread and scones which contain bicarbonate of soda, all of the bread we produce (over 45 varieties) are “Real”. This has been the case since for nearly 20 years. We make wheaten, crusty farmhouse, granary, sourdough, focaccia, ciabatta, brioche, and buttermilk rolls.”
“We use and/or sell our bread in all of our outlets which are: Yellow Door, Portadown Yellow Door, Lisburn, Yellow Door, Lisburn Rd, Belfast Yellow Door at Ulster Museum Native by Yellow Door at the MAC.
We also sell real bread to a host of restaurant, deli, café, hotel customers from Belfast to Dublin.”
Welcome both 🙂
Kim Close & Peter Moore, Fresh From The Kitchen. Bangor, Co Down
From Kim – My inspiration for making real bread was taking classes with Richard Bertinet in his cookery school in Bath and I have now passed this training on to my son who makes very mean baguettes, ficelle and fougasse. We focus on slow-proved doughs and sourdoughs. A current favourite is a slow-proved white dough with butternut squash and seeds.
Right now Kim is focused on running bread baking courses – you can see full details on their Facebook Page.
Facebook: Fresh From the Kitchen
Shane Kelly, Mary’s Bakery. Supervalu Athlone
This one was interesting for us to receive as it is the first from a baker within a retail chain like this.
We exchanged emails with Shane and this is what he came back to us with: The bread I make is our white bloomer bread. I do not use any improver in it. It is approximately a 4 hour ferment based on our own starter that I have on the go for last 5 months. I do use some yeast in it also.
I also occasionally make an overnight rye bread which ferments in coldroom overnight. It also has starter and small amount of yeast in it .
Great to see this – thanks Shane 😉
Facebook Page: Supervalu Athlone
Christopher Molloy, The Lemon Tree Restaurant. Letterkenny, Co. Donegal
Christopher owns and runs a small 40 seat restaurant and bakes small batches of breads for their menu.
From Chris: We bake sourdoughs mainly plain-rye and Kinnegar Amber ale…We use Irish produced flour and Donegal Seasalt… We bake them in a Dutch oven (casserole pot) here in the restaurant every other day. All our sourdoughs uses a starter which is 4 years old.
Their Facebook page: Lemon Tree
Their Website: http://www.thelemontreerestaurant.com
Their Twitter: https://twitter.com/Lemontree_lk
Welcome to the three of you.