Seagull Bakery is an artisan sourdough microbakery, based by the seaside
in Tramore, Co Waterford

Our Sourdoughs

Created With Love, Crafted Over Time

Seagull Wild

Wholemeal Sourdough

Westown Rye

Borodinsky

Multicereal

100-rye

100% Rye

We love Seagull Bakery

  • As a German national I missed the great variety of breads when I moved to Ireland, but since I discovered Sarah’s bread, in particular her sourdoughs, multi cereal and rye breads, I can relish in a taste of home again’

    Roswitha Walsh
  • Having been brought up in a home where breadmaking was the norm I have long been fascinated by this age old practise and am happy to carry on the tradition . In recent years there has been a great revival of interest in sourdough bread which might appear to be very simple when you consider the ingredients flour and water but is in fact a complete art form in itself . . over the years I have been really impressed by the quality of Sarah's range of sourdough breads ,mainly the taste and texture but also visually they personify the very best in artisan rustic breadmaking . Recently I acquired some of her starters to make my own bread which was a great success . I have never seen starters so vibrant and alive no doubt due to the care and attention of someone who knows exactly what they are about . Keep up the tradition Sarah and the best of luck

    Michael Richardson

Meet the Baker

Sarah Richards

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The Seagull Bakery is a small Artisan bakery based in Tramore, Co. Waterford, Ireland. Sarah Richards a native of Tramore is the owner and sole baker of this seaside microbakery. Sarah, a Crawford Art college graduate, is Ballymaloe trained and worked in the Ballymaloe House Hotel kitchen for a year. Sarah trained with award winning baker Declan Ryan from Arbutus lodge breads in Cork for a short while before starting a small bakery in a Tramore based café The Vic Deli under the banner of Sarah’s bread. 

Sarah moved the baking home for a number of years where she supplied the local farmers market building up a strong and loyal customer base with her delicious, pure and nutritious breads.

In 2013, now a busy mother of three she has converted her art studio into a bakery at the back of her home overlooking the sea. In conjunction with the launch of her new bakery Sarah has introduced a new range of true wild yeast Sourdoughs, inspired after a stint in Scotland with bread guru Andrew Whitley of Bread Matters, co-founder of the Real Bread Campaign in the UK. Sarah shares the concerns and values of the Real Bread Campaign and aspires to deliver Real Bread to the people of the South East of Ireland with her own Sourdough Revolution.