The Cremore Bakery was established in 2006 by Master Baker Patrick Byrne, who has been in the baking business for the last 50 years. Patrick is assisted by two other master bakers, Thomas O'Reilly and Paul Gahan.
We commence our baking each morning at 1am to have lovely crusty traditional breads available for 8am each morning. Our batch loafs, Turnovers, Milk Pans, Bloomers, Brown Breads, and Soda Breads are all baked in the 1950's traditional way, with long fermentation, reducing the need to use large amounts of yeast and allowing the gluten to develop.
We have a great selection of extra health breads, G.I. multiseed bread, spelt and honey bread, high-fibre bread, and slimmers wholemeal bread. Sourdough bread is available on saturdays.
We also bake a beautiful selection of mouth-watering cakes, fresh creams, coffee creams, vanilla slices, eclairs, cream donuts and more. Our Birthday and Celebration cakes are a big favourite with our customers. Also popular are the photo cakes, for that special celebration we can put a copy of your special photo on our fresh Cream Cakes.
At Christmas, we carry a wonderful selection of traditional Christmas treats. Our Christmas cakes, puddings, and puff pastry mince pies, are made from very old Irish recipes, containing lots of very rich fruits, spices, Powers and Jameson whiskeys, Kerrygold butter, and Odiums flour.
For corporations, if you are having a corporate event, we can put your logo on cup-cakes to make your event that extra bit special.
Cremore Bakery is run by Master Baker Pat Byrne, who has been in the baking business for the last 50 years, having completed a 4 year apprenticeship in P J Crotty & Sons bakery in Carlow town during the early 1960s.
Patrick gained a lot of experience in Craft & Factory baking in Cork working in Abernathy's Castlemartyr as chief dough maker, Julia's Hot Breads shops, Thompsons & Mothers Pride.
He continued his journey to Dublin where he baked in the Oven Door on Exchequer Street, Downes Buttercrust, Boland's Bakery and production manager in Modern Bakery in Phibsboro.
For many years, Patrick worked for BM Burke, bakery suppliers, supplying bakeries all over Ireland with ingredients, and picking up lots of baking tips and recipes from fellow bakers.
Patrick is assisted by two other master bakers, Thomas O'Reilly, who served his apprenticeship in Thunders Bakery, also working in the Boston Bakery, Bewley's Bakery, and the Beaumont Drive Inn Bakery.
Also baking is Paul Gahan, having completed his apprenticeship in Clarke's Bakery in Cabra, and further baking in Thunder's Bakery and the Village Home Bakery.
Over the last decade, Cremore Bakery has put a lot of effort into our Irish brown soda bread, and it has paid off. We were jugded the Best Brown Bread and received gold medal awards in 2014, and 2015 from the Blas na hÉireann Awards . We also received silver medal in 2016 against stiff competition. The awards are the biggest blind tasting of produce in Ireland. Come in and judge our traditional, freshly baked Irish brown soda bread for yourself.