Sourdough in Galway
In Galway, Connacht, Honest Bread lists 8 bakers known for sourdough, each baking from scratch on its own premises.
Sourdough bakers in Galway
Dela
Restaurant and bakery on the west side of Galway city. Dark rye and sourdough loaves baked daily on site; bread is also sold to take away. Owners Joe and Margaret Bohan run Clooniffe farm in Moycullen, supplying grain and produce directly to the bakery.
Ean Bakery, Restaurant & Wine Bar
Bakery, restaurant and wine bar in Druid's Lane, Galway City, run by chef Enda McEvoy. Naturally leavened sourdough breads and pastries are baked in-house each morning. Listed on the Michelin Guide and Discover Ireland.
Hápi Bakery
Micro-bakery in Galway's West End, a sister business of Kai run by chef Jess Murphy, making sourdough from a blend of wholemeal and strong flour with a rye and strong-flour starter. Supplies several local cafes and shops.
Kai Cafe + Restaurant
Neighbourhood restaurant and bakery on Sea Road, open since 2011. Daily bread baked on site from local grain, including loaves from Murphys farm in Moycullen. Morning bread counter is a fixture of the West End. Michelin Green Star holder.
Le Petit Délice
French boulangerie patisserie and coffee shop on Mainguard Street in Galway city centre, making artisan sourdough bread alongside croissants, brioche and other pastries baked on site.
Magpie Bakery
Small city-centre bakery in The Cornstore run by baker Cian Mooney, making daily sourdough loaves, a seeded spelt sourdough and sourdough baguettes from organic flour. Also bakes pastries on site.
Marmalade Bakery
Organic sourdough bakery in Galway city centre, baking twice daily from scratch. All bread made on site with organic flour, no additives or preservatives. Run by Michelle Crehan-Kavanagh alongside The Kitchen café.
Wild West Sourdough
Home micro-bakery in Newcastle, Galway run by Lucia Hdra, making hand-crafted sourdough such as Wild Atlantic seaweed, caraway and smoked sea salt loaves from organic and continental flours. Pre-order for Friday collection and sold at local markets.
Bake sourdough at home
No honest baker near you, or none baking today? The short answer is to bake your own. This is the bench most scratch bakers start with, nothing more.
Sourdough starter jar
A clear jar with a loose lid is all a starter needs to live on your counter.
Compare on Amazon ↗Banneton proving basket
Holds the shape of a wet dough through its long final prove.
Compare on Amazon ↗Bread lame
Scores the loaf so it bursts where you choose, not where it likes.
Compare on Amazon ↗Cast iron casserole
Traps steam for the blistered crust real sourdough is known for.
Compare on Amazon ↗The full home bench, bread by bread →
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