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11.34 13 Mar 2021
A familiar sight across the country during lockdown has been people queueing for fresh baked bread and cakes from the nation’s bakeries.
But how has the sector coped during the pandemic?
For our Industry Review this week, Bobby was joined by:
Eoin Closkey, Baker and Owner of Bread-41
William Despard, CEO of The Bretzel Company
Paula Lynch, Co-Owner of Mountain View Cakes in Nenagh
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Now that we’re in Lockdown 3.0, many readers are back to baking.
While banana bread was the obsession of the early days of lockdown, many have become a bit more ambitious with their batch baking turning their hand to sourdough.
However, it’s not without its challenges. Between getting the starter right, preparing it at the correct temperature and dealing with the fact that sourdough can be as temperamental as a moody teenager, it is a hot topic between professional and amateur bakers alike.
There are four components to sourdough: water, flour, starter and salt.
One man that is praised for getting it right is William Despard of the Bretzel Bakery in Dublin, who last year was named the Supreme Champion at Blas na hÉireann, the Irish food awards. It was his Pain de Maison Boule – a naturally fermented large round sourdough loaf made with wheat and wholemeal rye flour – that scooped the prize.