Arbutus Breads

 

Artisan baker Declan Ryan is a former Chef/Restauranteur. He produces a maximum of 900 loaves daily from his small bakery. He uses a mixture of organic, French and traditional stone ground Irish flours. The range of  breads produced include traditional west cork soda bread, rye, wholemeal, white sourdough and also a variety of contintal breads using traditional recipes

 

 

Arbutus Breads

Ballintubber Farm

Ballymaloe Cookery School

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