Bakery
At the Farmhouse Café we bake our own bread, cakes, scones… the long way.
We don’t use any improvers or additives. We only make real bread, using the simplest of ingredients:
flour, water, salt and time, sometimes we add nuts, seeds and fruit.
We bake and supply ourselves with the bread for our sandwiches, but we also sell the bread to take home and take orders for scones, apple tarts and a lot more.
30 hours sourdough
This is a pure sourdough, fermented over 30 hours, with that unmistakable high sour flavour that we have come to appreciate and love, a more firm bread than traditionally used here and delicious.
walnut brown
Luxury walnut, sesame, sunflower, buttermilk, egg and a little treacle. Rich and soft brown loaf, slice and keep in your freezer if you don’t eat it all in the one day!
baguette
French Classic! Flour, salt, water and a little fresh yeast. A long slow process develops the flavor and creates a wonderful crust.
large crusty cob
This is bread heaven, but all natural ingredients so no funny stuff no worries! Flour, salt, water and fresh yeast. Like bread should be, soft and airy on the inside, crusty on the
outside. We can slice it for you if you like.
crusty cob
This is bread heaven, but all natural ingredients so no funny stuff no worries! Flour, salt, water and fresh yeast. Like bread should be, soft and airy on the inside, crusty on the
outside.
traditional irish buttermilk brown
The way it used to taste!
Soft, with egg, soda, whole and plain flour.
overnight sourdough
Delicious soft completely natural bread – sourdough. Flour salt water and a little fresh yeast, with a very open crumb and soft texture , familiar to the Irish palette , but still a delicately soured taste
traditional dublin batch
This is the old batch recipe, handed down to our 3rd generation baker!
Flour salt water, and a little sugar to firm this lovely dark crusted loaf. Exactly as you remember it!
Without bread, all is misery
William Corbett
1763-1835
© Copyright Farmhouse Cafe & Bakery - 2018 - 2019