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Our expert bakers will be happy to answer any questions you may have about our products.
If a product is not suitable, we will be able to recommend a different product to suit your dietary requirements!
Ireland’s most famous bread, soda bread uses sodium bicarbonate as the leavening agent instead of yeast along with ingredients such as buttermilk, yoghurt, cow’s/goat’s milk and lemon juice. The result is a moist, crumbly, almost cakey bread with a wonderful crust.
Sourdough bread is a naturally leavened bread made by the fermentation of dough using naturally occurring yeast and lactobacilli resulting in a deeply flavoured, open textured loaf with a slight chew and a unique crust. Sourdough breads can also made from non-wheat starter mixes, such as rye and gluten-free bread flours.
Traditionally covriji, a type of pretzel, are made from dough shaped into a twisted knot which is first boiled in water with sodium bicarbonate for a few seconds and then baked, making them soft on the inside with a crisp finish on the outside. Covriji originated in Europe, possibly among monks in the Early Middle Ages.
The daily changing menu in our cosy café will include…