Bakery & Cafe Opening Hours:
Monday to Friday - 8.00am to 6pm
Saturday & Sunday - 9am to 4pm

Trade Orders:  Monday - Friday

Member of Good Food Ireland     Restaurants Association of Ireland    



The Turnover loaf evokes a bygone era when there were turnover only bakeries on Thomas Street.  This bread used to be made in troughs with customers specifying the fermentation time.


The folding back of the Dublin turnover gives it it’s unique dense texture.


Wheat Flour, Water, Vegetable oil, Salt, Sugar, Yeast

Weights: N/A

Bread is good.

Good nutrition is a matter of finding a balance among all the materials we need to live. Bread is one of the oldest prepared foods and one of the building blocks of a good diet. Good bread is a source of iron, vitamins, calcium and protein as well as fibre, especially the wholemeal varieties. Good bread has good carbohydrates.

Typical Analysis Per 100g per portion
approx 50g
(1 slice)
Energy Kcal 274 137
KJ 1160 580
Protein (g) 10.2 5.1
Fat (g) 3.5 1.7
Carbohydrate (g) 49.1 24.6
Salt (g) 1.02 0.51
Fibre (g) 2.8 1.4

Follow these simple steps to maintain your bread’s freshness

  • The crust acts as a natural barrier which keeps the moisture inside the bread.
  • If unsliced, keep the bread in a paper bag at room temperature.
  • Once the bread is cut, place the sliced side down on a flat surface to retain moisture.
  • To warm and re-crisp: place in 350° oven for 5 to 10 minutes.