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. A graduate of Crawford College of Art and Design Cork, Sarah’s initial interest in food business stemmed from a desire to finance a fledgling painting career, prompting her to train as a chef at the Ballymaloe Cookery School Cork.
After graduating Sarah worked in the Ballymaloe House kitchens for a further year. Sarah developed an exceptional grounding in culinary skills and also discovered her love of bread making. Following her new found passion Sarah went on to work with award winning baker Declan Ryan from Arbutus lodge breads in Cork.
Shortly afterwards Sarah started a small bakery in a Tramore based café The Vic Deli under the banner of Sarah’s bread. The arrival of Motherhood led to Sarah moving the baking home where she went on to supply a local farmers market for many years 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.