Bakery & Sourdough Bread
The Seagull Bakery is a small artisan bakery based in Tramore, Co Waterford which specialise in naturally fermented sourdough breads. Sarah Richards is the owner and sole baker of this seaside micro bakery. All breads are hand crafted using unbleached additive free flours, and quality local ingredients. We use Marriages untreated white and wholemeal flours and Doves rye flours.
The Seagull Bakery specialises in sourdough breads – white, wholemeal, 3 seed, seaweed, flavoured rye and 100% rye. All are made with a fully wild yeast ferment, with only 3 core ingredients – flour, water and sea salt. The most essential component of a good sourdough is time, with our breads taking up to 2 days to prepare giving our breads their depth of flavour and distinct sour taste. This is what makes our sourdough bread so unique and special, with every loaf receiving love and attention.
Sourdough bread is the oldest and most original form of leavened bread dating back to 1500 BC. Before the arrival of commercial yeast and the advent of mass produced hard to digest factory breads, all breads were leavened with wild yeast. Sourdough is a naturally fermented bread made from a unique starter of wild yeast and bacteria. There is a lot more to sourdough than its great taste, sourdough is more digestible than standard loaves and more nutritious too, please see ‘Health benefits of sourdough’