The Arbutus Bakery
Declan Ryan was Ireland’s first Michelin Star chef.
So when he decided to turn to bread making in 1999, it was always bound to be special. Declan travelled to France and learned how to make bread from top French bakers. He brought these techniques back to Ireland and now produces over 2000 loaves of artisan bread per night, based on French techniques, style and equipment.
They specialise in Sourdough and Yeast Breads and also produce French pastries, brioche and baguettes made using traditional French methods and free from any chemical additives.
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