Bácús Bhréanainn is a scratch bakery on the Dingle Peninsula specialising in Irish and European breads, everything from a traditional brown soda bread to a crusty Parisian-style baguette. We source the finest flour for each individual bread and use fresh ingredients avoiding preservatives and additives. All our breads are finished by hand, with time given for the bread to prove properly. Several of the breads are made from starters, a pre-dough fermentation process that develops the flavour and character of the bread. Our handcrafted breads are hearty looking and somewhat rustic with a deep golden crunchy crust, a soft airy crumb and a very distinct taste and texture.
Bácús began in May 2009 as a home bakery business and now, thanks to the support of Comharchumann Forbartha an Leith-Triúigh and Údarás na Gaeltachta, operates in a premises shared with the Siopa an Phobail in Cloghane village. Bácús fitted the bakery with equipment that is essential for the production of artisan breads, including a stone-floored deck oven.
Bácús delivers to many of the finest restaurants and shops on the Dingle Peninsula and is a stallholder at the Farmers Markets in Dingle and Tralee.
About The Baker Orla Gowen
With a background in hotel management and the conference and incentive industry, Gowen always envisaged starting a business in the service industry. In 2003, she completed a professional bread-making course in the College of Culinary Arts and Food Technology at the Dublin Institute of Technology, Kevin Steet. After honing her expertise, she found her niche by combining a lifelong love of baking and an interest in European handcrafted breads.