Inside the bakery
Main Street, every morning
Real moments from the counter in Dungarvan.
A small sourdough bakery making wild-fermented breads and hand-laminated pastries from organic Irish flour. Just flour, salt, water & time.
“A small sourdough bakery, specialising in naturally leavened breads and pastries — handcrafted, wild-fermented, with organic Irish & local flours.”
Real moments from the counter in Dungarvan.
Every loaf is naturally leavened — no commercial yeast, just a living sourdough culture given time to develop flavour and an open crumb.
We bake with organic flours, the majority milled in Co. Waterford and across Ireland. Flour, salt, water — and time.
Croissants, cruffins and pastries are folded, proved and baked on site each morning, then carried straight to the counter.
“I would give the bakery a Michelin star or two — it’s that good.”
“Loved the white sourdough with nettle, Templegall cheese and wild garlic.”
“A testament to authentic baking, with a modern twist.”