Some readers might be old enough to remember the American band “Bread” who hailed from Los Angeles in California. It’s certainly an unusual name for a rock band, but the story goes that on the night they were trying to come up with a name for the band, a bread truck passed by (very early in the morning in fact), and it struck a chord (excuse the pun!).
Irish Pride has its bakery in Taghmon, Co.Wexford and records show that the first bakery there was set up in 1878. The bakery began as a collaboration of family bakers in 1989 who came together in the spirit of collaboration, and has grown from strength to strength since then.
A quick search on IMDb tells us that there are over 200 movies or TV shows that refer to Bread! The range is broad and varied to say the least.
Every year in January, people start getting active again after Christmas and try to burn off the excesses of the festive period. We join gyms, we start walking, and we look at our diets to make sure we’re eating all the right things. The basics of a balanced diet never change though, and one of elements – carbohydrates – is really essential to maintain our bodies so we can function properly.
Bread has been made pretty much in the same way for hundreds of years. From humble beginnings in the kitchen, the large scale baking of bread was developed so that bakeries could supply a growing number of customers far & wide.
In 1953, Pat Higgins from Mayo arrived in Granard, Co. Longford and first set up a bakery in the back of his home serving the local community. Over the years, the business grew and Pat the Baker became known across the county and in 1977 the bakery moved to new, larger premises in its hometown.
Wheat is the grain from which most flour is made. Wheat millers use their knowledge and skills to blend different varieties together so that the flour is produced to the exact specification required
Now that Winter has firmly taken hold, one thing everyone wants is nutritious, delicious food that will warm us up.
We know that bread was first made by the ancient Egyptians as far back as the year 8000BC when grains, cultivated on the fertile banks of the River Nile were ground by hand to make flat bread
When you hear the ads on the radio for Brennan’s Bread, it’s the voice of Old Mr. Brennan, and you might think it’s just an actor. However, there actually is an Old Mr. Brennan!
The first Bakers’ Guild charter in Ireland was granted in 1478 by King Edward IV, from which arose (no pun intended!) many Bakers’ Guilds or Societies in Dublin and elsewhere in Ireland.
The love of bread in Ireland goes back centuries, and the oldest record of bread in Ireland is a flat bread which dates back to the Stone Age.
We’ve said it before and we’ll say it again - a balanced diet is essential for health. We all know that it’s important to watch how much sugar we eat. The good news is that there is no added sugar in your sliced white bread.
The fortification of foods has been around for a long time. Simply put, it means that vitamins and minerals are added to prepared foods to boost their nutritional content. Consumers are familiar with the fortification of breakfast cereal and milk, but perhaps are not so familiar with fortification of flour or bread.
Sustainability and ways to prevent wasting any bread is a frequent topic for us. Christmas is a time of year when we frequently stock up on extra food in anticipation of hosting family and friends during the festive period
By now, we all know that a balanced diet is essential for health. Everything in moderation and a little of what you fancy! We also know that it’s important to watch how much salt we eat.
When you look at the Nutritional Labelling on the packaged foods you buy, you’ll see a panel showing the energy values and various levels of fat, carbohydrate, protein and so on. Have you ever wondered how this is all worked out?
While baking bread may appear to be a very simple process, there is actually a lot of science in how the four basic ingredients interact.
Oonagh Monahan is a Chartered Food Scientist and works as a consultant, mentor and trainer specialising in food business development and innovation. With over 25 years’ experience in the food sector, Oonagh works with producers, including artisan, small and medium sized producers, to large multinationals, across the island of Ireland and throughout Europe, from start up through to growth and export. Oonagh previously worked for the Kerry Group (Grove Turkeys) and Premier Foods (Manor Bakeries). To date she has worked with over food & drink 350 food producers many of whom can be found on supermarket shelves of the multiple retailers in Ireland and the UK.
Oonagh also works at the interface of the food industry and Academia, at the forefront of innovation, technology transfer and collaboration. Oonagh facilitates female entrepreneurship networks and understands the particular challenges that are faced by women in business.
In 2019 Oonagh was awarded the inaugural IQFA Food Hero award and in 2020 the COVID Frontline Hero – Community Champion award. In 2021, Oonagh was one of the Blas na hÉireann Producers’ Champion Baker’s Dozen runners-up. Her best-selling book “Money for Jam – the Essential Guide to Starting Your Own Food Business, 2nd Edn.”, is published by Oak Tree Press and is widely available.
Chartered Food Scientist