Bread 41 is an Organic bakery located in Dublin 2. Our bakery specialises in long fermented breads, which are made using traditional methods and just a few simple ingredients; flour, salt and water. All our breads are hand made over two days using organic flour and other wholesome ingredients including nuts, seeds, grains and dried fruit. We will supply like-minded retailers, restaurants, hotels and cafés with bread and fresh pastries daily.
In September 2018 we are launched our very own bakery/eatery Bread 41, which is located next to our bakery on Pearse Street in Dublin 2. At Bread 41, customers can buy our breads, pastries and taste amazing food. We are very excited about this opportunity, given our teams acumen for putting together incredible yet simple dishes. Everyday our kitchen will be serving up fresh lunch and breakfast options using local , seasonal, organic where possible and always ethnically sourced ingredients. Similar to our routes in the bakery, we will be focusing on fermented foods, making our own butters, jams and sourcing local organic produce where we can to support local farmers and suppliers where possible.
Our purpose is to “deliver amazing baked goods, drive exceptional service and create friendships through our customer base, to nourish individuals, businesses, and communities through the practice of using the finest ingredients to make great food.”
We want everyone to get back to eating real bread and appreciating artisan crafted pastries.
- To care for each other and our customers
- To care for everything we make and be creative
- To care for the community
- To care for our suppliers
- To care about sustainability
Everything we bake, make or sell embodies our passion for artisan methods, organic local products where possible, and delicious food. Our breads are hand-crafted, baked daily in the early hours of the morning using only organic flours. Our bakery is home to a small team of very committed people.
With a strong desire to involve our surrounding community, we are looking forward to working with the local neighbourhood. It is going to be an ongoing process, one that we hope to work on with local schools, community and projects.
We believe that as we strive to become a sustainable business we have the potential to make a significant contribution towards our community from a social, economic and environmental perspective and we are super excited about the future. We believe that good business is good for business and that we as a business can thrive in a sustainable way.
Hiring the right people, training them for excellence, and giving them room to grow is what sets us apart. We take care of our team through competitive compensation and a mindful approach to the challenges that the hospitality business and its employees face daily. We also live by a set of values determined collectively, which are important to us all.
Bread 41 as a company also believe in Corporate Social Responsibility (CSR). At Bread Nation, we work to improve lives, inside and outside the confines of our bakery. We believe that by extending our hospitality to our communities, we will strengthen our own culture and business. As part of our CSR we also believe in doing the best for the local community – in terms of engaging with local people as well as doing the best for the environment and job opportunities in inner city Dublin.
Bread 41 recognises CSR as a vital part of our activity and is therefore committed to a course of social responsibility for the sustainable development of our business and community. The bakery promotes initiatives which support and encourage staff to achieve a reasonable work/life balance. As a company we strive to keep our family values, to motivate, empower and inspire our people, rewarding honest endeavours.
We are committed to:
- To being a positive contributor to the environment
- To undertaking community initiatives which improve the communities we work in
- To setting and achieving recycling targets
- To improving energy efficiency
- To determining and implementing effective carbon reduction strategies
- To utilising energy efficient equipment and practices
Bread 41 recognises the importance of our environment and strives to reduce wastage and our carbon footprint through a variety of measures.Within the bakery, we have a waste reduction programme which involves recycling all possible office materials (paper, plastic, printer cartridges). We seek to reduce our carbon footprint and road miles where possible using bicycle delivery across Dublin City Center. Furthermore, we are a renewable energy site and we have installed high performance low energy ovens which further reduce energy consumption.
Bread 41 and its employees work hard to deliver the best service to the community whilst practicing environmentally friendly procedures. We are setting up a “Love Bread” education programme which works to teach people about the nutritional values of Real Bread, its cultural history and ingredients.
This is our shoutout to the growers, millers, roasters, juicers, suppliers and importers who keep us stocked up with delicious and sustainable products:
McNallys Farm, Co Dublin All Vegetables
The Village Dairy, Co Meath Dairy
Shipton Mill Flours
Pigs on the Green, Co Meath
Oak Forest Mills Kilkenny Grains
North Wicklow Eggs
Rings Family Farm Poultry
Ollys Farm Honey
Malone Fruit Farm Berries
In August we took delivery our stone mill from “New American Stone Mills”, enabling us to mill onsite and have the freshest and most nutrient rich flour for our loaves. Through using a stone mill, our milling process is an inherently cold process that causes minimal damage to the vitamins and essential oils that are present in the grains. Furthermore, it helps us drive the ‘farm-to-fork’ concept through milling fresh grain onsite into flour to be used onsite in our bakery. We are very excited to bring this innovative concept to a bakery in Dublin.
Stoneground flour differs from industrially ground flour in a variety of ways. The grains are milled gently using the stoneground method, being ground slowly between two stones- this goes back to the way grains would have been milled in Ireland for decades. There are three parts that make up a grain – the bran, the germ and the endosperm. Firstly, the bran provides fibre, protein and vitamins that are vital in maintaining a healthy digestive system. Secondly, the germ provides B vitamins and fatty acids that are necessary for healthy brain function and lastly, the endosperm contains starches, carbohydrates, protein, iron and B vitamins. Stoneground milling, which is done in a cool and gentle way, retains the important vitamins and nutrients that are lost on the opposite end of the spectrum where industrially ground floor use high speed rollers. These high speed rollers heat the wheat and in this process the vital elements of brand and germ are lost. In this process, important minerals, fats, fibre and vitamins are also eliminated.
Some of the health benefits of eating bread with flour that has been stoneground include lowered cholesterol and blood sugar levels, while the nutritional value of flour that has been stoneground is also high, as digestibility is increased through this process.