Bread 41 FOOD AWARD BY JORDAN MOONEY
41 in 2018. Now, the Dublin 2 bakery is one of the city’s best-known and well-loved artisan companies. An organic bakery, the grain that is used in each loaf is freshly milled at the bakery every day. In Ireland over the past number of years there has been a serious movement towards the real bread that Cluskey is passionate about. Each loaf is traditionally made and fermented for a minimum of 24 hours, something that helps to create the air bubbles and tang that sourdough bread is known for. When the bakery first opened in 2018, the team was overwhelmed with the demand for its products, selling out in just 20 minutes . Now, with 44 staff members on board, the team at Bread 41 can produce hundreds of loaves of
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here has always been something symbolic about breaking bread. In my house, and at many houses across the world, bread is always the centrepiece. No matter where you go, there may not be meat and there may not be vegetables, but there will always be bread in some shape or form. Bread is a constant.” Growing up in a family of six, Eoin Cluskey remembers that there was always bread on his table. Although baking bread may not have been his original career path, it was always his calling. After initially training and working as a carpenter, Cluskey completed the Ballymaloe 12-week cookery course, then founded Bread
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THIS IS A TEAM AWARD. THERE ARE LOTS OF PEOPLE BEHIND THE SCENES HERE.
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