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Knead to know. A chat with the microbakers of Ireland featuring Laura O’Donovan of So-Doh Renvyle, Gráinne McGough of Grá Arán and Angela Nöthlings of Ryes & Shine.
Manage episode 403360893 series 3490126
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This week we are chatting to three different microbakers from different parts of Ireland, who bake real bread using only flour, water and salt, for local customers within their local communities.
Our guests are Angela Nöthlings, Ryes & Shine, Cork; Laura O’Donovan So-Doh, Renvyle, Connemara and Gráinne McGough of Grá Arán, Wicklow
These are three stories of three different solopreneurs who join us to talk about their experiences with starting and growing their individual business from their kitchen counter tops to repurposed studios and garden sheds. We also talk about about the network of microbakers both in Ireland and around the world who support, encourage, mentor and inspire each other, and of course we hear about the importance of real bread from a health perspective, with the simplicity of the most basic of ingredients ingredients in making a wholesome and nutritious loaf.
We found it inspiring listening to their can-do attitudes, an insight into their microbaking world and perhaps even motivation for anyone who is thinking of going down the microbakery route themselves.
*****
List of links mentioned in the show:
Real Bread Ireland
Riot Rye Bake House and Bread School
Our previous NeighbourFood podcast with Joe Fitzmaurice of RiotRye on “The Parable of the Local Bakery”
The Sourdough Podcast - https://www.thesourdoughpodcast.com/
Plötzlich Bäcker, Lutz Geissler - https://www.ploetzblog.de/podcast/
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