We are big believers and advocates of seasonality and local produce. Our menus are like the weather – they can change from day-to-day.
Here is taste of the past and present of our sweet and savoury baked goods. This is not the current state of the pastries and bread available on offer today, but you may have an option of some of below.
Our Spelt Sourdough uses 80% local spelt flour from Kells Wholemeal. It has a lovely, slightly nutty flavour, and finished with sesame seeds to accentuate the flavours that this unique grain maintains
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.
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.
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.
Freshly milled in house, this is our take on a whole meal sourdough, containing a blend of 6 different flours. It is high in fibre, and has a remarkably complex flavour profile.
Our malted loaf uses local rye flour and malt syrup to emphasis the sour taste and ever so slightly sweet bread, perfectly highlighting the flavours in all good sourdough.
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.
An All-time Irish classic.
Buttery laminated croissant dough roll filled with a sweet cinnamon butter, dipped in local Highbank Orchard glaze and finished with a sprinkling of pistachios.
Come in various flavours, depending on the season. Try our classic mini apple scone made with a highbank orchards apple glaze!
All of our breads are stone-baked daily in our bread oven and contain nothing but salt, water, flour, and our natural sourdough starter, or a long fermented poolish levain. no preservatives. no chemicals. just nature.
All our flours are grown and milled by our friends at The Little Mill, built on the River Nore in Bennettsbridge, Co. Kilkenny.
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