Taste the Nation: How Innishannon's newest food star makes his daily bread

Chris Fahey of Wildflour Bakery began his business selling bread out of his car-boot

Chris Fahey and his wife Michelle outside Wildflour bakery in Innishannon.

Five years ago, Chris Fahey read a book and fell head over heels in love with bread. In Cooked, celebrated food writer Michael Pollan explores different ways of cooking. He learns how to grill with fire, cook with liquid, bake bread, and ferment everything from cheese to beer. In the course of his journey, he discovers that the cook occupies a special place in the world, standing squarely between nature and culture.  

It was bread and fermentation that caught Chris Fahey’s imagination. “He wrote about bread making so passionately that I wanted to give it a go, so I started making my own sourdough. The first loaf of bread, I made was rubbish but it was still the best loaf of bread I had ever tasted.”