Immortalised in Derry Girls as the sweet treat beloved of Granda Joe, the cream horn takes pride of place in the goodies on display at The Bakery Ebrington, which  has enjoyed huge success since opening a couple of months ago.

Launched in a former security building on what was once Ebrington Barracks, the bakery is proving popular with walkers, cyclists and employees who work close to the new Ebrington Square, as well as plenty of fans who cross the Peace Bridge from the city centre to treat themselves.

The bakery offers a range of freshly baked breads, including granary, white, sourdough, honey and spelt and cornbread, which is a big seller – not to mention hot breakfasts and lunches.

“We offer scones, pancakes, muffins – cinnamon swirls are a big seller of ours as well, and we do everything from your standard gravy ring, to your cream finger doughnut right up to your deluxe doughnuts,” office manager Ann Marie McMenamin says.

“We have an extensive range of pastries, brownies, cupcakes and puff pastries. We also do cream horns with icing on them, for your Derry Girls!”

Celebration cakes are also available to order alongside a fresh cream counter which offers a further selection of pastries and fresh fruit meringues.

“We offer ice cream as well as hot and cold drinks. You can get your flat white, your latte, your cappuccino and more recently we have added iced coffees to our menu, for the summer months. Our ice cream has proved very popular with families,” Ann Marie says.

And unlike most bakeries, The Bakery opens seven days a week, albeit with a smaller offering on Sundays.

“There’s a lot of passing trade, people out for walks with their dogs and also a lot of tourists. People also come for picnics in St Columb’s Park,” Ann Marie says.

“Park benches are available on Ebrington Square and there is also a lovely seated area around the Peace Tree which is just outside our front door. In addition to this we also decided to provide some bistro tables and chairs outside the building for our customers to avail of.”

To read the full feature, see the June/July edition of Neighbourhood Retailer, out later this week.

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The Cuisine de France brand owner said demand for sourdough bread has shown significant growth in recent years, with consumers across the Irish and UK market constantly looking for new, complex and exciting taste profiles for bread.

It said innovation will be a key driver in satisfying these demands and this expansion aims to meet these needs by providing a diverse range of delicious breads.ARYZTA recently welcomed guests and employees to the launch event for its new production line in Grange Castle, Co. Dublin, including members from Bord Bia, Enterprise Ireland and Love Irish Food.

The latest investment, supported by Enterprise Ireland, will expand its state of the art sourdough starter plant and the bakery will be doubling its capacity for sourdough and speciality breads.

“This expansion is an important step on the Aryzta journey to premiumise our bread range and to align the business with the consumer demand for breads with high nutritional value, fiber, seeds, grains and of course sourdough,” said Anthony Proctor, Managing Director of Aryzta Ireland/UK.

All of the speciality and sourdough breads produced at the Grange Castle bakery are made using a perpetual live starter.

The company says the starter is unique because it has 30 years of heritage in the business and is continuously used and then regenerated on a daily basis. This starter gives ARYZTA its uniqueness and distinctive flavour for the premium sourdough breads.

This announcement follows the 2020 Grange Castle investment which saw the installation and commissioning of its “Next Generation Stress Free French Bread” baking capability, producing high quality French bread.

Caption: Anthony Proctor, Managing Director ARYZTA Ireland/UK, Kieran Rumley, CEO Love Irish Food, Tara McCarthy, CEO Bord Bia and Leo Clancy, CEO Enterprise Ireland.

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Donegal-based Gallagher’s Bakery has returned to its roots to produce a new range of sourdough breads that are lighter, tastier, and healthier.

The Gallagher’s Bakehouse sourdough range was created at the bakery in the village of Ardara Co. Donegal, and involves traditional baking techniques, which include a sourdough starter that ferments for 12 hours.

The result is a range of great-tasting packaged sourdough breads, baps and buns – on shelves in the bread aisle – which are a great source of protein and fibre. One of the products in particular is high in Vitamin D3 which is beneficial for the immune system. Sourdough is generally rich in prebiotics, which complement good gut health and enhance the body’s ability to absorb vitamins and minerals.

Sourdough ‘on-trend’

Gallagher’s CEO, Patrick O’Sullivan acknowledged that sourdough has been growing in popularity generally in recent years, and the lockdowns of 2020 have seen it becoming particularly ‘on-trend’. He hopes the Gallagher’s Bakehouse range will change the way people think about bread.

Mr O’Sullivan said: “People are more conscious than ever of what they are putting into their body and want healthier food with more nutrients and fewer added additives or preservatives. They want to eat well and, when it comes to bread, that means great taste, great texture and great for gut health.

Traditional ways

“Traditional sliced pan is getting a bit old – we decided it was time to go back to our roots and create bread in a traditional way, that takes a bit longer to make. Our new Gallagher’s Bakehouse range is an opportunity for bread lovers to experience healthier, tastier products that we know they’re looking for and we’re certain they’ll enjoy

“Our handcrafted sourdough starts with a sourdough starter that contains good bacteria which is rich in prebiotics. We take our time slowly crafting the bread, allowing the dough to ferment for more than 12 hours. The combination of the good bacteria and slow fermentation help produce nutrients for our bodies that lead to a healthier digestive system.

“Our unique Gallagher’s Bakehouse mild sourdough flavour allows everyone to enjoy our bread, and there are no added preservatives and no added additives. It is simply bread made better!”

The new Gallagher’s Bakehouse range consists of sliced family-sized and smaller-sized Rustic White, Wholemeal and Multigrain family pans, bloomers, baps, gourmet brioche burger buns, and a new handcrafted healthy range of Digestive Boost, Vitamin Boost, and Spelt & Oats loaves. The full range is on shelf in shops now.

Gallagher’s Bakery has a track record of innovation in the retail bakery sector. Sister brand, Promise Gluten Free brand has become the No1 gluten free bakery brand in Ireland since its re-launch in 2019, while also successfully launching the brand in international markets.

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