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!


Five new members here – The Happy Pear, Greystones; Deasy’s Restaurant, Clonakilty; Le Fournil, Sligo; Sunflower Bakery, Clare and The Larder, Waterford

The Happy Pear, Greystones

Known to many of you as a hotbed of vegetarian and healthy food The Happy Pear also throw shapes at Real Bread.

“We make a delicious wholemeal spelt bread, it is a great staple. 

It contains 500g wholegrain spelt flour, 1.2 teaspoon of salt, 1 teaspoon of dried yeast, 1 teaspoon of honey, 400ml of warm water, and 1 tablespoon of olive oil.”

Their website:


Deasy’s Restaurant, Clonakilty

Caitlin Ruth is responsible for the bread (and much besides) in this well known restaurant in Cork. In her own words

“At the moment, I am making for service:
-semi sourdough with fresh yeast and a semolina sourdough starter, olive oil, salt, honey, semolina and white flour.
-100% sourdough with kamut, whole millet and buckwheat, raisins, honey, brown and white flour, olive oil and salt.” 

Their Facebook page – Deasy’s Restaurant

Le Fournil, Sligo

Le Fournil in Sligo is run by Clotilde Rambaud, a native of Nantes, south of Brittany, who came to Sligo eight years ago. “We use real ingredients. No additives. It’s not organic but it’s natural”

“All breads are sourdough based, using poolish as a starter. we have multi grain bread, brown country style, traditional white french bread, baguettes, savoury breads, rye and spelt breads” 

Their Facebook Page:

Sunflower Bakery, Clare

They have been around at least 4 years and is run by Pat McManus and Vi Russell. Pat is the baker 🙂

These are their real breads right now

  • Sourdough Rye
  • Sourdough Granary
  • Multi seed
  • Wholemeal Spelt
  • White Farmhouse
  • Walnut and Cinnamon Stick
  • Foccacia

Their Facebook Page:

The Larder, Waterford

The first retail member in RBI. We will keep adding categories when they appear to make sense :-).

Patrick stocks both Spelt Baker and Seagull Bakery breads in his shop on the Quay.

His Facebook Page:

That’s it for this update, great to have the 5 of ye on boards 🙂

/ Keith