Awards
IRISH FOOD WRITERS GUILD - Food Award 2005 Aword winner for Artisan Bread
THE BRIDGESTONE - Best in Ireland 2006, 2009, 2010
Declan Ryan's pioneering bakery is one of the most important artisan businesses in Ireland. Everything Mr Ryan has done has been singular, distinctive and daring. He switched people onto sourdough bread when there was none in the market and as such he deserves a place in the pantheon of great baking pioneers alongside Lionel Poilane and Steve Sullivan of California’s Acme Bread Company. Just as importantly, the quality of Arbutus Breads has never dipped ever since Mr Ryan first fired up his ovens, and today the range has expanded to include a great pain au chocolat, new Turkish flat breads and a pain au raisin. The stuff of culture and the staff of life.
Declan Ryan has ascended the peak of his profession not once, but twice in his career. Back in the 1970’s, in Cork’s Arbutus lodge, he is the pre-eminent chef of his generation. Today, he is the pre-eminent baker of his generation, though the generation this time is that of the Third Age.
Mind you to see Mr. Ryan at work at the markets, you would no more think he is a guy who should have his feet up, for he acts with the energy of a kid. His energy levels could be explained by his extraordinary breads, breads so good that everyone else’s are strictly in second place. Look out for his witty crocodiles, don’t miss the red wine in walnut, don’t miss the technically perfect sourdough and hearth breads. The staff of life indeed.
EURO TOQUES IRELAND - Artisan Award
See our Bakery on www. youtube.com - http://www.youtube.com/watch?v=S0FLmhUc32k
Press
AER LINGUS - CARA MAGAZINE 2004
IRISH TIMES - April 2008
BRITISH BAKER MAGAZINE - "One of Irelands leading proponents of Artisan Breads"
SAVEUR MAGAZINE (USA) - November 91
THE BRIGESTONE IRISH FOOD GUIDE - "Declan Ryan’s pioneering bakery is one of the most important artisan businesses in Ireland."
"THE CREATORS" by DIANE CURTIN 2007 - “Declan Ryan Is Ireland’s saving grace. He has breathed the kiss of life onto the dead art of real bread making in this country. He is Cork own Master Baker. And a maestro he is.”
Using only the finest, unbleached flour and time-honoured methods, Declan produces for the best delis and restaurants in Cork. Working alongside Head Baker, Pavel Piatrouski, who baked previously in San Francisco, and artisan bakers Avars Tirums and Sukru Takak, Declan churns out at least 800 loaves a day. The chefs at Isaac’s and Boqueria in Cork are all big fans. It’s not difficult to see why. Every loaf is proved naturally, shaped by hand and baked to crusty perfection the old-fashioned way. His famous sourdough, crusty French baguettes, fragrant tomato bread, wholesome rye and spelt breads, and of course, that good old Irish brown soda, have not so much as a hint of the chemical additives or improvers much relied upon by other, corner-cutting bakers”
BREAD MATTERS - Andrew Whitley, Fourth Estate London - This book is essential reading for anyone with an interest in bread. Andrew Whitley spends the first 50 pages telling us just what is wrong with modern commercial bread and why. What should be the staff of life is now quites unhealthy. The research he quote has been confirmed to me by an expert researcher in the field. The basic premise is that the longer bread takes to make the better it is, which is in line with my own philosophy on the subject. This book is a “must”.
TV
NAT GEOGRAPHIC CHANNEL -
BBC RICK STEINS FOOD HEROES -
RTE RACHEL ALLEN'S "BAKE" (can be viewed) -