Our Story
Bread in its most brilliant, basic form is shaped with the simplest of ingredients. Flour. Water. Salt. Time. A living, breathing, bubbling thing full of quiet strength.
Yet most of what we call bread today has forgotten where it came from. Rushed. Preserved. Flattened into uniformity and built for shelf-life,
not nourishment.
At Bretzel, bread is a measure of character, of care and of culture. It means choosing patience in a world addicted to instant. It means crafting food with honest ingredients that earn their place.
It means keeping connections alive, with the communities we bake for and with the people who grow with us.
We believe in doing things the way they should be done, with principles that run deep, from our bakery to every table we reach in Ireland. This is more than bread. This is our living culture.
Our People
Dymphna O'Brien
Managing Director
Dymphna is Managing Director of Bretzel Bakery, appointed in 2022 after serving as General Manager.
With a strong background in finance, operations and commercial leadership, she has been central to Bretzel’s growth since joining in 2012.
She has helped strengthen quality standards, refine costings and build high-performing teams, and is now leading the business into its next phase — expanding retail beyond Dublin while continuing to grow its foodservice partnerships.
Wieslaw Drabik
Operations Manager
Wieslaw joined Bretzel Bakery in 2006 as a driver and has progressed through the business to become Operations Manager.
With experience across the bakery’s day-to-day operations, he brings a clear understanding of what it takes to deliver quality at scale.
He now leads work in bakery technology, efficiency and food safety, while maintaining the handcrafted standards at the heart of Bretzel.
Mateusz Piwowarczyk
Technical Production Manager
Mati joined Bretzel Bakery in 2008 as a junior baker at the original Portobello site and has grown with the business ever since.
Now a key leader in the bakery, he’s helped develop new recipes and processes, driven by a deep curiosity about the craft and chemistry of bread.
Known for his work ethic and passion, he’s always learning, even on holidays, often finding inspiration in bakeries wherever he goes.