Bread production relied on using sourdough as a leaven in every culture for the most of human history. Sourdough is a fermented mixture of flour and water. In this process the naturally occurring yeasts produce carbon dioxide which rises the bread and the fermentation develops the distinctive taste and texture of sourdough bread
At Bacus, it takes over two days to produce sourdoughs from start to finish, the final proving taking as much as 18 hours
Bacus traditional sodas are made with wholemeal, spelt and wheat flours using buttermilk and bread soda as raising agents
Bacus’ popular wholemeal soda is made to a special recipe developed by the bakery. We also make an excellent spelt soda with the addition of seeds. Spelt is an ancient whole grain and is considered more digestible than wheat. It has become favoured by people who are prone to wheat allergies and intolerances
We make a variety of scones using various flours and finishes
In the 19th century bakers obtained yeast from brewers (barm) to replace the sourdough fermentation. This produced a sweeter less sour bread with a shorter proving time. Refinements in microbiology led to the production of modern baker’s yeasts in the late 19th century. Bácús use baker’s yeast in conjunction with preferment starters (poolish for baguettes, biga for ciabattas) to make a wide variety of bread
Bácús is expanding its range of confectionary with the opening of the Bácús Bhréanainn shop on Green Street Dingle. We have freshly baked cakes, muffins, along with peach pastries, apple turnovers, our beloved cinnamon buns and pain au chocolat!