Let ’em eat cake, says Dublin’s leading sourdough baker
Dublin Bread 41 organic sourdough bakery is branching out into cakes, starting this week. The commands are now online, with the first cakes ready to be picked up in the store on Pearse Street next Sunday, which is also Mother’s Day.
There are four cakes and a pie in the launch range: a chocolate rye sponge cake, a lemon meringue cake, a rhubarb and vanilla sponge cake, a festive mousseline sponge cake with lemon creme and au creme. lemon, sprinkles and bright candies, and a chocolate pie. All the cakes will be available in 6 inch and 9 inch versions, between € 45 and € 62; the pie is a 12 inches at € 22.50. Seasonal specials will also be introduced from time to time, and pastry chefs are experimenting with alternative cereals and sugars for cakes.
Eoin Cluskey, head baker and owner of Bread 41, sees the switch to baking as a natural progression for the company. “I said from day one that I wanted to give real bread to everyone, and with that a decent pastry, something that is fermented and that doesn’t contain sugar or chemicals. But it takes a lot of space and a lot of staff, and I learn that very quickly. We have just hired four new pastry chefs in the past three weeks and are looking for bakers.
The development was made possible through the expansion of Bread 41 to premises adjacent to the original store, cafe and bakery at 41 Pearse Street in Dublin 2. “We were able to secure funding of 50,000 € from Enterprise Ireland, € 25,000 including financial aid and the balance payable at a low interest rate over the next five years, while we combined this with our own self-financing to start a pastry production unit of point. The new space, called Bread 41 Lab, opened last month. When the lockdown restrictions are removed, it will also include a restaurant.
The move is the latest in several reconfigurations of the company’s business model due to the coronavirus pandemic. “Our mantra since the start of Covid with the original Level 5 lockdown, in March of last year, has been, ‘The cavalry are not coming,'” says Cluskey.
To cope with declining demand from the city’s customers, as well as the restaurants, cafes and cafes it served, door-to-door delivery was made available to a large area of the city and county of Dublin, from Clontarf in Dún Laoghaire and to the west. in Dundrum.
Sales are also made from the company’s bread van, an electric milk cart converted in 1958, which is parked at the Niamh Olaf Food Market in Stillorgan on Fridays and the Blackrock Market on Saturdays and Sundays, as well as in the Pearse Street premises. A second milk float is on order, and when delivered it will be open at Blackrock from Wednesday to Sunday, “to test the water to see if we want to get into the bricks and mortar or not,” Cluskey explains. .