Ursa Minor Bakehouse

URSA MINOR BAKEHOUSE

Ursa Minor began baking bread in 2014, initally set up to supply a few cafés and as a pop up stall at the local markets. Dara & Ciara Ohartghailes goal with Ursa Minor was to set up a neighbourhood bakery, bringing their love of baking to their local community and travellers who pass through the town.

BREAD

All our bread is sourdough, meaning it naturally leavened, free from commercial yeast. We are part of the Real Bread network and pride ourselves on making bread free from additives and preservatives.

We use organic white flour alongside speciality stoneground flour, grown in the UK and Ireland, to create a huge depth of flavour and bread with as much nourishment as possible.

PASTRY

All our Viennoiserie is slow fermented, made over three days, to increase the flavour, texture and digestabilty. We steer away from the white flour filled croissant, and instead substitue stoneground UK or Irish wholegrain flour.