HXBs just left now for collections from the bakery on Good Friday.
For everyone else, we'll see you next year!
Slowly made sourdough buns using the most wonderful heritage wholegrain emmer grown and milled by Oak Forest Mill in Kilkenny.
Taking the opportunity to celebrate so many incredible Irish farmers in our 2022 easter bun.
Raw Milk coming from Sinéad and MJ at Gleann Buí in our home county of Mayo. Regenerative eggs coming in from Brian at Mad Yolk Farm in our neighbouring Galway. Golden butter coming from Co. Cork. Hand harvested salt coming from our friends on Achill Island. Apple syrup coming from Highbank Orchard in Kilkenny who have a glorious amount of phenolics (gut food) present in all their produce. Our fruit blend has been soaking since November and tastes absolutely stunning through the heritage grain grown here in Ireland. Our friends at Wild Farmed Grain supply us with their T110 flour which is milled from population wheat grown in the UK and France and includes enough bran to enable us to use it happily.
The glaze is made from spices and Highbank Orchard syrup and this season's organic blood oranges brought in from Spain by Glasrai Farm in Mayo.
And all lovingly prepared by hand here at the bakery in Westport by our head of all things pastry and new - Beth O' Brien.
These buns of joy will be made for delivery Tuesday through to Friday throughout the island of Ireland and into the UK.
Shelf life if they get to the shelf!? 1 week kept in a cool environment.
Soaked Fruit, Wholegrain Emmer Flour, Wild Farmed Grain T110 Flour, Egg, Orange Peel, Sourdough Leaven, Butter, Orange Puree, Highbank Orchard Syrup, Brown Sugar, Wholegrain Rye Starter, Raw Milk, Star Anise, Cinnamon, Cloves, Achill Sea Salt.
Delivered in boxes of 6.