Getting back to the basics of bread-making on Heir Island
Six of us, hardy travellers, are heading to Heir Island in West Cork to get back to the basics of bread-making. In Ireland we eat 57kg of bread per capita each year, most of it made in vast bakeries at great speed.
In the warm ambience of a kitchen still reeking of yesterday’s baking class, we are eager to learn. Patrick Ryan opened the Firehouse Bakery last June and his day-long bread-making courses are already booked up until the autumn. On Fridays and Saturdays, the day starts with delicious coffee and cake before we roll up our sleeves and get down to the business of kneading dough.
