Made from Ølands and Purple Wheat from Tom Butler, all grown in Kilkenny and milled 10mins away from the bakery in The Little Mill, Bennetsbridge, Co. Kilkenny. Our signature loaf. Our twist on a dark sourdough with a distinct flavour of purple wheat. Made from 20% Purple Wheat and 80% Ølands Wheat.
Made from Ølands from Tom Butler, grown in Kilkenny and milled 10mins away from the bakery in The Little Mill, Bennetsbridge, Co. Kilkenny. An ode to Bart’s traditions and heritage. It’s a more dense and fibrous version of a sourdough containing only white Ølands flour. Made with 100% Ølands Wheat.
The healthiest option of the three, Spelt is much more easily digested, giving you the ability to eat it without feeling bloated. Our Spelt Wheat is grown by Will Gabbot in Kilkenny and milled 10mins away from the bakery in The Little Mill, Bennetsbridge, Co. Kilkenny. Made from 100% Spelt.
Our classic Arán Polish Sourdough made with added Quinoa & Pearl Barley.
Sourdough made with 50% Ølands Wheat and 50% French T55 Wheat with a generous mix of Sunflower Seeds, Pumpkin Seeds, Sesame Seeds and Brown Linseed.
Arán Light Rye
Made from Rye grown only in Kilkenny and milled 10mins away from the bakery in The Little Mill, Bennetsbridge, Co. Kilkenny. Every loaf contains about 200g of mixed seeds. Low in gluten, GI, and full of fiber. Made from 70% Rye and 30% Ølands Wheat.
Made from Ølands wheat and milk from our local farmer, Bart from Dizzy Goats Farm, Honey and finally topped with some poppy seeds. This is our version of a soft, white bun, perfect for anytime of the day. Toasted with a little bit of butter, you can’t go wrong.
A long, thin loaf of French bread distinguishable by its length and crisp crust. Our baguettes are made by bulk fermentation at a warm temperature, followed by a cold bulk fermentation before dividing the dough and going into the final shape and proof. This gives it its beautiful crust and soft, velvety inside texture.
Brown Soda Bread
An All-time Irish classic.
White Poppy Seed Sourdough
An ode to Bart’s childhood in Poland. It’s a soft, white sourdough made with locally grown Ølands Wheat and a mixture of French Strong T55 Flour to give it that light, fluffy texture. Perfect for toasting. Made from 50% Ølands and 50% French T55 Wheat Flour.