Seagull Bakery: this Waterford bread has the taste of more

Sarah Richards of Seagull Bakery uses Irish-grown flours to bring flavour and nutrition to her bread and support a local grain economy

Lisa Richards and Conor Naughton, owners of Seagull Bakery. Picture: Patrick Browne

Oland, rye, purple wheat, spelt, emmer and einkorn: when Sarah Richards of Waterford’s Seagull Bakery talks about the Irish-grown flours that she uses, it’s a litany of grains from local producers.

Richards uses these grains to produce delicious sourdough loaves that are nutritionally dense and support the local grain economy. For her, it’s a natural evolution through 20 years of baking, starting out with simple yeast bread, a move into working exclusively with sourdough and now using Irish flour in the majority of her loaves.