New Years Greetings
We thought we’d take an opportunity as 2019 kicks off for us to collate some of the stand out events for us as a business over the past year, a kind of debrief of the year that was for us. This has without doubt, been a very eventful first year in business.
In February 2018 we started work on our new bakery to be. To be honest, we were hugely daunted yet excited at first with the scale of the project and the work to be done to get this in shape, the premises on 41 Pearse Street, was an amazing location but badly in need of a total refit from top to bottom so thanks to the help out from our Banbridge farming builder, Davey we started on our merry way. We opened the bakery in May and signed up a few big corporate customers which set us up to begin with and then some of Dublins leading cafes came on board to support us also and our very own bakery/eatery launch followed in September. The response to this opening surpassed our every expectation with so many people supporting us on our journey and our Mission of our café and bakery is to “deliver amazing baked goods, drive exceptional service and create friendships through our customer base and nourish individuals and communities through the practice of making real bread.
We are really looking forward to the year ahead, In November we launched 18 breads courses which sold out within the first week and we have since launched more classes and we are also ready to the start our milling journey by milling our own grain onsite to use freshly ground organic grains in our breads and pastries while we hope to work with local farmers where we can to bring some ancient grains into the mix which will give us the platform to make our own fire baked breads out of the wood burning oven all made with Organic grains.
Bread41 will continue to work on following sustainable food concepts, we work with McNallys Organic farm the O Sullivan Farm to create a range of new recipes that minimize food waste and ensure we worth with local and seasonal vegetables whenever possible. This year we have also worked on increasing our fermented food range and the Kombuchas we made throughout the year all made using fermented breads, foraged fruit from in the form of the buckthorn berries from bull island to the wild picked blackberries of the Wicklow mountains. We are using Oatly Organic oat milk range for our non dairy alternatives. Our single biggest focus is on the providence of the food we are using in our cafe and bakery. Organic is key to us while the requirement to source all produce ethnically is very important to us. This is not a sound bite and is central to our existence and the ethos of all that work in it.
We were delighted with the recognition we received over the year not least the McKennas award, the gastrogays positive reviews, the Irish Times and the Irish Independent recognition, image magazine and others which we were chuffed at being selected as a LovinDublin Bucket list venue for 2019, Darina Allen & Tom O Connells have been hugely supporting as has Katy McGuiness and other influencers and journalists with hugely complimentary words throughout the year and we cannot thank them all enough.
At Bread41 we are open Monday – Saturday, and serve a daily breakfast and lunch usually involving specials which we bake in the bakery. The coffee is provided by 3fe and delivered to the Bread41 throughout the week.
Please keep in touch by following us on social media on Instagram #bread41dublin and #breadnationdublin.
We wish you all the best in 2019 and THANK YOU all so much for your support and kind words.