First Look: Bread 41 café in Dublin is new sourdough mecca

Bread 41 will serve breakfast and lunch, with pizzas to go in the evening

Eoin Cluskey of Bread 41 on Pearse Street in Dublin 2, which opens on Friday. Photographs: Marie-Claire Digby

Eoin Cluskey of Bread 41 on Pearse Street in Dublin 2, which opens on Friday. Photographs: Marie-Claire Digby

 

An organic bakery with a flour mill on site and a 44-seat café, opens on Friday on Pearse Street in Dublin 2. Bread 41 is a €250,000 start-up headed by chef and baker Eoin Cluskey, who is an investor in the business, along with Stephen McKenna, who is chief executive of the adjacent Atlas Travel Services.

The bakery and cafe will open from 7am to 3pm, Monday to Friday, serving breakfast and lunch, as well as selling bread and pastries to go. Starting in October, a takeaway pizza menu will be available from 5pm to 10pm, served through a hatch opening onto Pearse Street.

The bakery’s range of six sourdough breads are being produced “the long fermented way – the hard way”, Cluskey says, using starters they have been perfecting for the past 12 weeks.

The 44-seat cafe will open from 7am to 3pm, with pizzas sold through a takeaway hatch from 5-10pm, starting next month.
The 44-seat cafe will open from 7am to 3pm, with pizzas sold to take away from 5-10pm, starting next month.

Pastries will include a variety of croissants, fruit Danish, versions of the cruffin – croissant dough with a filling, baked in a muffin tin – as well as cream puffs and cinnamon breakfast rolls.

Cluskey was a carpenter before retraining as a chef at the Ballymaloe Cookery School eight years ago. He then worked in the kitchen at Bang restaurant on Merrion Row, before joining Patrick Ryan’s Firehouse Bakery in Delgany, where he was involved in the set-up, and remained for three and a half years.

Chris McCann has been recruited from Bang as head chef for the venture, while Cluskey is head baker, overseeing the retail and wholesale strands of the business.

“Forage, ferment and pickle are Chris’s three big interests,” Cluskey says, so house-made kombucha will be on sale, along with coffee from 3fe, and there are pickles and ferments already bubbling away in the kitchen in advance of Friday’s opening. They also plan to make their own butter with organic cream from the Village Dairy in Co Carlow and Oriel sea salt.

Avocado toast the Bread 41 way: Shackelton sourdough, avocado, kimchi, kimchi mayo and toasted sesame seeds (€7).
Avocado toast the Bread 41 way: Shackelton sourdough, avocado, kimchi, kimchi mayo and toasted sesame seeds (€7).

“I want people to walk down the street on their way to work with our toast, ricotta and jam, rather than a muffin,” Cluskey says. They are making their own seasonal jams, to serve on cinnamon walnut rye toast, with whipped ricotta.

Freshness is a priority, Cluskey says, so there will be two daily bakes – at 7am and again at 11am, so nothing sits on shelves for too long. The on site stone mill, imported from the US, will also contribute to the drive to attain peak freshness. Cluskey likens flour to coffee – the more recently ground it is, the better. This will produce wholegrain flour to make some of the bakery’s loaves, while the rest of the organic flour it requires are being imported from the UK.

As well as selling sourdough loaves, Cluskey wants to get more people making it at home, and is running a series of Thursday evening breadmaking classes, starting on October 18th. They will run from 6-10pm, are hands-on, and include bread to take away, recipes and refreshments. Class numbers are capped at 12, and the cost is €80.

Bread 41 will open for breakfast and lunch, with takeaway pizzas on sale in the evening
Bread 41 will open for breakfast and lunch, with takeaway pizzas on sale in the evening

The wholesale arm of the business, Bread Nation, has been in operation for three months and its breads and pastries are stocked by 3fe, Fia in Rathgar and the new Fable + Stey cafe on Newtownpark Avenue in Blackrock. Cluskey and McKenna have expansion plans in mind and hope to take the Bread Nation sourdough bakery and cafe concept nationwide.

See breadnation.ie.

The Irish Times Logo
Commenting on The Irish Times has changed. To comment you must now be an Irish Times subscriber.
SUBSCRIBE
GO BACK
Error Image
The account details entered are not currently associated with an Irish Times subscription. Please subscribe to sign in to comment.
Comment Sign In

Forgot password?
The Irish Times Logo
Thank you
You should receive instructions for resetting your password. When you have reset your password, you can Sign In.
The Irish Times Logo
Please choose a screen name. This name will appear beside any comments you post. Your screen name should follow the standards set out in our community standards.
Screen Name Selection

Hello

Please choose a screen name. This name will appear beside any comments you post. Your screen name should follow the standards set out in our community standards.

The Irish Times Logo
Commenting on The Irish Times has changed. To comment you must now be an Irish Times subscriber.
SUBSCRIBE
Forgot Password
Please enter your email address so we can send you a link to reset your password.

Sign In

Your Comments
We reserve the right to remove any content at any time from this Community, including without limitation if it violates the Community Standards. We ask that you report content that you in good faith believe violates the above rules by clicking the Flag link next to the offending comment or by filling out this form. New comments are only accepted for 3 days from the date of publication.