Blog

BRETZEL BOULE to be introduced at BLOOM

Bord Bia’s Bloom rolls around again and we are very excited to roll out our Bretzel Boule. We scale this beauty at 2.4kg, a tangy sourdough moist crumb with a wonderful chewy caramelized crust. The stall at the Bloom Food Market will sell it whole, half or quartered. Longer fermentation is always key – the30

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The Bretzel Bakery’s Brexit

The Bretzel Bakery was asked to comment for the Claire Byrne Live show last Monday on the effects on business if there no agreement reached about the border with the UK. Michael’s personal story of Omagh bombing was tragic, relevant & harrowing – but the business end of Brexit was treated rather lightly. It’s not30

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Sourdough and Wholegrains in 2019

Roughly one third of the population has a new year’s resolution. Most are related to health: losing weight, eating healthily, or giving up alcohol. The healthy eating options are myriad; fat used to be the big bogey, now we are told that there are good and bad fats. One day we are encouraged to adopt30

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ANCIENT GRAIN

It’s been a good week for archaeology news. Not only did the Brú na Bóinne site give up some more of its secrets after several millennia, but scientists in Jordan have identified bread fragments that date from a period in history long before any others that have been discovered. There is a timelessness about bread.30

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Glad to be Green: Bretzel goes Smart

Today we received our Bord Bia Origin Green certificate. The culmination of a lot of planning and hard work, but well worth it. But this is only the beginning of the story. Setting manageable targets, while not easy, is just a plan. Implementing that plan takes the real effort. The Bretzel has always tried to30

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On the European trail

  Nothing gives me greater energy or motivation than having a good time while working! Attending trade shows might seem like an extravagance in both time and money but I find the benefits outweigh the costs. Exposure to new trends and products stimulate new ideas while helping you to evaluate your strengths and weaknesses by30

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Happy to be all JACK’D up…

Lots of interesting stories and talks at the Pendulum Summit last week. Paul O’Connell, a particular hero of mine, Michelle Mone, Jo Malone and Richard Branson were amongst the names whose stimulating and constructive lectures and advice made the whole event well worth the two days. Also taking part was Jack Daly, a well-known international expert30

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Click & Collect at Bretzel Bakery Café.

  With a hundred-year-old history, and recipes to match, we have worked very hard in the past decade to upgrade our processes and facilities to keep up with the requirements of both our customers, our values and legislation. Qualifying for the Q-mark again this year has been a great source of pride and a brilliant30

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Slow in the City, a D8 great, last weekend

SLOW FOOD – Let’s face it: we are all busy. We don’t always have time to cook or even shop properly for decent ingredients. There is a rise in meal-delivery services as people increasingly delegate the preparation of their food to others. So it was good to see what interest there was in Slow in30

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Bewitched, bothered and bewildered

  Halloween and is origins remain a bit of a mystery. Opinions vary but mostly the Celts are given credit for establishing the festival. Originally marking the end of the year, Samhain was a pagan festival marking the onset of winter and hard times. Winter used to be an uncertain time, the short dark days30

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