In 2005, we moved into our custom built craft bakery in Midleton. We still make our breads using traditional methods and recipes. We mix every dough using gentle spiral mixers, add a little pre-fermented dough to each batch and allow our breads to develop slowly to achieve the delicious natural flavour that every generation of our family has fallen in love with.
Today we part-bake our breads and wrap them in clever modified atmosphere packs. This process removes the oxygen from the pack which helps to naturally preserve our bread. Now you can simply finish the baking and enjoy our delicious bread the way we have for four generations, freshly baked at home.
