Slow bread, baked before the town wakes.
Sourdough, rye and cakes from one oven on Market Street, Kinsale.
- Tue–Sat
- 7:00–15:00
- Sunday
- 8:00–13:00
- Monday
- Closed
Open
from 7
Country sourdough Dark rye Cardamom knots Seeded spelt Olive focaccia
On the shelves by eight.
All our bread-
Country sourdough€7.00
White and wholemeal wheat, two days from mixing to oven. 900 g.
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Dark rye€5.80
Whole rye with sunflower and pumpkin seeds, baked in a tin. Keeps a week.
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Cardamom knots€3.20
Butter dough with cardamom we grind each morning. Gone by eleven most days.
The night shift
Mixed in the afternoon, baked at three.
We feed the starter in the morning, mix in the afternoon and leave the dough overnight in the cold room. Two of us light the oven at three, and the first loaves come out at half five, while Market Street is still dark.
What we bake each day-
Flour from West Cork
Stone-milled wheat and rye from a mill an hour west.
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Two days a loaf
No added yeast in the sourdough: starter, flour, water, salt.
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Kept for you
Order by Thursday noon and we set your bread aside.
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On Market Street
Two doors up from the library, in Kinsale.
Saturday sells out by ten.
Order by Thursday noon and collect on Friday or Saturday. Pay when you pick it up.