Promo Video
Arbutus Bakery
Our Bakery on http://www.youtube.com/watch?v=S0FLmhUc32k
Food Guides
The Irish Food Guide by John and Sally McKenna
“Irish food is the shining star in the Irish economy,” says McKenna in an article in the Irish Examiner
"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"
Books
A Taste of Cork by Sean Monaghan
Wild and beautiful, “A Taste of Cork” takes
the reader on a voyage around a stunning county on the very edge of Europe.
Cork’s rich and diverse landscape is renowned, but in this book one of Ireland’s
top photographers, Sean Monaghan, presents it in a new light, combining the
spectacular vistas with the world of the artisan gourmet food producers who are
so much a part of the culture.
http://atasteof-ireland.com/2012/04/23/arbutus-bread/
Declan Ryan is simply a bread making legend, and is truly one of Irelands best artisanal bread makers. The Arbutus business has grown out of his garage to a staff of five full time bakers in premises in amnew industrial estate in Mayfield, Cork city. Declan uses mainly French techniques, having learned his craft first hand from some of France’s best bakers. The French influence has also led Declan to extend his bread range to croissant and pain au chocolat. Like most artisanal food producers Declan uses traditional techniques and uses no chemical additives or improvers. Declan can be found at farmers markets throughout Cork: Macroom Market, every Tuesday, Mahon Market, Cork every Thursday, Midleton Market every Saturday as well as in many good food outlets nationwide.
Andrew Whitley
A great read and a must have for all foodies
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 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”.