Origins

Sarah Richards began baking at home and selling bread from the boot of her car in Tramore over 20 years ago. Rooted in traditional methods and sustainable values, the orders grew steadily. Opening her first shop in Tramore in 2016, with her husband Conor joining the business full-time.

Today, we have three shops in Tramore, Dunmore East and Waterford city centre. Our bakehouse in Riverstown opened in 2021. Overlooking the Back Strand bird sanctuary and sand dunes, the bakehouse connects our work directly to the landscape that inspires it.

We specialise in using Irish grown stoneground flours. Our aim is to use Irish flours as much as possible in all our breads and sweets. We work hard to incorporate whole grains in our products to add nutritional value. We are currently working with local farmers in the south east to grow grain for us. Our goal is to eventually use 100% Irish flours across all our breads, pastries, fresh pasta and sourdough crackers.

Committed to a circular system, we repurpose surplus bread into new products, compost food waste, and redistribute excess through local food banks and farmers, ensuring very little goes to waste.

Our commitment extends beyond baking sourdough; it's about fostering a connection with local agriculture and providing transparency regarding the origin of our flour and joining the conversation on a national level about our food sovereignty. When Sarah started baking in 2010, she was surprised to find that the majority of wheat used in Ireland for human consumption was imported, and that Irish-grown wheat was often dismissed as unsuitable for sourdough. Existing food systems export Irish-grown wheat as animal feed.

However, research into Ireland's milling and growing heritage revealed a different story: while not ideal for industrial methods, Irish wheat is perfectly capable of producing exceptional and nutritious sourdough and furthermore organic heritage Irish wheat proves itself to be more resilient to our changing climate.