THE BRETZEL BAKERY
THE BRETZEL BAKERY
Portobello, Co. Dublin
Portobello, Co. Dublin
STORY:
The Bretzel is built on 150 years of tradition, experimentation, quality, passion, culture, and community
The Bakery was set up two centuries ago in the late 1800s by a Russian-Jewish immigrant who started off on Lennox Street. The same location where Bretzel’s HQ and café stands today. According to William Despard, the current owner, and visionary who turned the bakery’s fortunes around nearly 20 years ago, the earliest deeds say the first brick oven was placed there in the year 1900. It was in constant use for over 100 years, a symbol of Bretzel’s longevity and importance in the area. The bakery went on to be owned by various Jewish families, primarily servicing the Jewish community in Portobello, which is known as Little Jerusalem.
JEMMY’S STORY:
I grow two varieties of mushrooms on my farm – Shiitake Mushrooms & Oyster Mushrooms. The Shiitake Mushroom has originated from deep in forests in Japan. The mushroom grows on fallen decaying hardwood timber. Once the mycelium gets established and fruits to produce a magnificent deep earthy tasty mushroom which is also exploding with so many health benefits.
Boosting the immune system, lowering Cholesterol and contain a range of healthy minerals & vitamins. The oyster mushroom has also many health benefits and has grown in popularity in recent years. It was first cultivated in Germany during World War 1 as a main part of the diet for front line troops.
The Oyster mushroom mycelium has scientists extremely excited in what is possible with such an uptapped source. It truly is magnificent to see research for so many different ideas such as replacing leather, fully compostible grown packaging, oil spills and plastic waste.
ETHICAL GROWING TECHNIQUES | PRACTICES:
In the last 3 years I have tweeked and came up with a totally unique blend to create a growing medium for my Shiitake & Oyster Mushrooms. I am the only commercial Grower on the island of Ireland taking this route as I believe something so special has to be developed from scratch. This has led me to create such a unique product that you love and enjoy today. I make my own blend using by products of the Irish horticultural industry from five Counties surrounding my farm in Co.Armagh. I use organic methods to achieve all this with zero chemicals are used in my operation. Once I am finished with substrate it is stock piled and put out on the land at the back end of the year. So everything in the full process has done full circle just as nature intended.
STORY:
The Bretzel is built on 150 years of tradition, experimentation, quality, passion, culture, and community
The Bakery was set up two centuries ago in the late 1800s by a Russian-Jewish immigrant who started off on Lennox Street. The same location where Bretzel’s HQ and café stands today. According to William Despard, the current owner, and visionary who turned the bakery’s fortunes around nearly 20 years ago, the earliest deeds say the first brick oven was placed there in the year 1900. It was in constant use for over 100 years, a symbol of Bretzel’s longevity and importance in the area. The bakery went on to be owned by various Jewish families, primarily servicing the Jewish community in Portobello, which is known as Little Jerusalem.