Home to both a café and a bakery specializing in fermented, organic produce, the premises at 41 Pearse Street has been packing them in since first opening last month.
The bakery side of the business has been fully operational since March under the stewardship of Bread Nation’s Eoin Cluskey, supplying certified organic bread and pastries to Dublin cafés such as Daniel and Two Pups Coffee House.
The Bread 41 café is overseen by chef Chris McCann, formerly of Bang, and word is that their Avocado Kimchi served on delicious Shackleton sourdough is an absolute winner.
(See October’s Gastro pages for more detail)
Words: Martina Murray
