To celebrate NATIONAL BREAD WEEK, THE GLOSS team share their FAVOURITE BAKERIES around Ireland …
The Strudel Bakery in Dun Laoghaire is exceptional. It’s an artisan Hungarian bakery where everything is sold out by lunchtime. Bakers even come to buy the produce.
Aislinn Coffey, Style Editor
I would travel a LONG way to eat the salted caramel doughnuts (not to mention the bread and pizzas) at the Firehouse Bakery in Delgany. And also all the cakes at Farmgate in the English Market in Cork. Like most people, I have a soft spot for Bewley’s cherry buns, too.
I am also obsessed with the fermented potato bread served with crispy bacon and cabbage, the ingenious signature dish at Forest & Marcy restaurant – the best €10 you can spend on food in Dublin.
My favourite bread recipe is this one for nutty spelt bread from Cornucopia at Home because it’s so easy and yet looks very impressive and tastes delicious (and healthy) …
Cornucopia Spelt Bread
425g spelt flour
3tbsp sesame seeds
” sunflower seeds
” pumpkin seeds
1tbsp poppy seeds
[or just 150g of mixed seeds of your choice]
2tsp baking powder
1tsp salt (heaped)
1tbsp treacle/blackstrap molasses
2lb loaf tin
Preheat oven to 180 degrees. Line or oil tin. Sift flour and baking powder into large bowl, add salt and seeds. Form a well in centre of mix. In a jug combine water and treacle, stir well then pour into well in centre of dry mix. Use a spoon or your hand to bring all ingredients together evenly. Use as little mixing as possible to achieve an even mix. Very sloppy consistency.
Transfer the mix to the oiled tin and press down evenly. Bake in the centre of the oven for about 60 minutes and well risen/evenly browned. It’s cooked when it sounds hollow when you tap the base. Leave to cool before cutting.
Sarah Halliwell, Beauty Editor
I don’t buy bread that often anymore, and am not a sourdough convert, but when I’m at the People’s Park Sunday market in Dun Laoghaire, I always pick up an Italian loaf from One in the Oven, as well as their traybakes.
You also can’t beat Northern Irish soda farls toasted (not the same as Irish soda bread I hasten to add) and I stock up on some at my local bakery, Adair’s, in Hillsborough, Co Down. Best served with some Butterfly and the Bee Apricot & Amaretto jam!
Penny McCormick, Deputy Editor
My favourite Saturday morning ritual since moving to the neighbourhood is visiting Pender’s Market on Manor Street in Stoneybatter to get a loaf of Scéal Bakery‘s superseeded sourdough. It’s hard to resist their gorgeous pastries while there, my favourite are the danishes topped with local and seasonal fruit. A special mention goes to my old haunt in Raheny village, Bread Naturally, where the multiseed sourdough loaves are delicious and the filled doughnuts are too tempting. Act fast if visiting either of these bakeries, they’re normally sold out within a few hours of opening.
Síomha Connolly, Assistant Editor
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