e may have started out as a carpenter, but shifting gears to baking has seen local lad Eoin Cluskey being hailed as the best thing since sliced bread.
Mainly because he’s on a mission to save us all from the traditional, mass-produced sliced bread.
Through his many years rolling that dough in kitchens across the country, Cluskey was seduced by the wonder of organic bread that contained just three ingredients – flour, water and salt. As opposed to the 34 ingredients found in the traditional, mass-produced bread that sits on our supermarket shelves.
“It’s just something so simple and amazing when you take it back to those three basic ingredients,” he says. “So, you could say it has become something of a mission for me. But one that I’m really enjoying.
“Mainly because it involves lots and lots of yummy, natural bread.”
All you need is loaf, baby. Branching out on his own in 2018 with the opening of Bread 41 on Dublin’s Pearse Street, Cluskey soon found himself the toast of the town. And now he’s bringing his upper crust success to Greystones, having bagged himself the historic Davis Motors building.
Painting by Tom Byrne
Setting himself the goal of turning his Dublin Bread 41 into a zero-waste restaurant, the new Greystones outlet will be used as a test site, builteco from the ground up.
Just how and when this shiny new bakery will rise, we decided to find out this afternoon when we met up there with the man himself…
You can find out more about Bread 41 here, and about other fine local chomping grounds here.
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