Baking Ireland’s best bread through a pandemic
The historic Bretzel Bakery in Dublin was named supreme champion at this year’s Blas na hÉireann awards for its pain de maison boule
It seems like everyone and their mother has been making sourdough this year. But while lockdown has pushed this particular form of bread to new heights of popularity, for William Despard it’s been part of his daily life for years.
Fifteen years ago, Despard abandoned a successful career as an engineer to buy the Bretzel Bakery in Portobello in Dublin, which was first established in 1870 in what was then the city’s Jewish...
Subscribe from just €1 for the first month!
With any subscription you will have access to
Unlimited multi-device access to our iPad, iPhone and Android Apps
Unlimited access to our eReader library
Exclusive daily insight and opinion seven days a week
Create alerts to never miss a subject that matters to you
Get access to exclusive offers for subscribers on gifts and experiences
Get content from Business Post, Business Post Magazines, Connected, Tatler and Food & Wine
Wine: Taking the heat out of the tasting experience
Too cold, white wine can lose its flavour; too warm, red wine becomes overly rich. So how do we get the temperature right?
Restaurant review: Luxury in the afternoon with a takeaway Merrion treat
The Merrion’s takeaway afternoon tea includes show-stopping pieces that look incredible and taste just as good