![]() ![]() ![]() All single use disposable items we use are bio-degradable, made with recyclable materials. We deliver our wholesale products to customers in crates and cardboard cartons which we have collected from other producers and restaurants to be used again. Our breads are never packaged in cellophane or plastic. All of our meats are high-welfare and are sourced from Origin butchers. Our organic range includes speciality flour for our bread and pastries from Shipton Mill in Tetbury, Arabica beans from Extract Coffee, milk from Bruton Dairy in Somerset. The produce we use is organic, ethically and locally sourced wherever possible. Our sourcing policy is a key part of The Bristol Loaf’s ethos and identity and fits within the ‘slow food’ motto of being “good, clean and fair” – good in quality and taste, clean from pesticides and synthetic fertilisers, fair to the people and communities producing them. 80% of the breads we produce are certified as Organic by the Soil Association. The ingredients we use are sourced with the well-being of our customers and the health of our environment in mind. We are committed to producing goods of the highest quality. This handmade bread is pleasing on the eye, delightful to the taste, and part of the great Northern Irish bread renaissance – just butter it up and enjoy.įor more information on Northern Ireland visit an artisan bakery producing one of UK’s most popular staple foods, we understand our responsibility in leaving a positive footprint in our community. Now Magherafelt micro bakery Black Quarter Breads has joined the scene, crafting sourdough based bread using only flour, water, salt and a tiny bit of olive oil. With the ovens of the famous Ditty’sand Genesis Crafty always on the go, County Londonderry is hot in the baking world. You can check out the Krazi Baker at Comber Farmers Market and foodie events countrywide.Īnother special learning spot is Belle Isle Cookery School in Fermanagh, where chef Joe Kelly offers courses in real bread making, home baking and breads from around the world. The Krazi Baker is well known for his artisan griddle breads – handmade soda bread, potato cakes, potato apple, wheaten loaves and all butter shortbread – made in front of your eyes.īut now Mark Douglas has cooked up a bakery school to pass on the techniques of making these traditional Irish griddle breads. Fresh out of the oven here are sourdough breads, stromboli, pizza and a variety of yeasted breads, all available at Comber Farmer’s Market. While in the area, pop over to Broughshane and try the most delicious gluten free potato bread, or maybe some black olive bread from Bread & Soul in the village.Īnother small but beautiful micro bakery, set up by master bread baker Kenneth McNaul in Donaghadee, is Go Yeast. Tony’s salted caramel pancakes and black pudding potato bread tempt hungry shoppers at the North Coast and Glens Market. Among them Lost & Found in Coleraine and Warke’s Deli in Portstewart.īut don’t leave Ballycastle without also trying Tony’s Griddle Goods. Look around and it’s easy to discover the bread of heaven in artisan bakeries, cafés, delis and restaurants right across the country.ĭrop into Ursa Minor Bakehouse in Ballycastle for honest artisan breads with a firm crust, along with a range of delicious sweet bakes, that are firm favourites in cafés and delis on the Causeway Coast. This is bread that smells good, looks good and tastes absolutely amazing. Others are investing time and skill to produce everything from hand moulded sourdoughs to mixed grain cobs, flat breads, focaccia, sweet and additive-free real bread in its purest form. Some are adding surprising new ingredients to the traditional breads, with apple, sun dried tomato or even dulse appearing in soda bread, champ being worked into potato bread, Guinness topping up wheaten and caramel seeping into pancakes. Yet beyond the traditional bakeries, the much loved Northern Irish brands and the oh so tasty native staples there’s a whole host of new micro bakeries and artisan bakers on the scene, standing out from the crowd with a little bit of extra flair. With recipes and traditions handed down through generations, one of Northern Ireland’s top food culture treasures is the uniqueness and variety of local breads.
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