A little about me: Every morning in Ardkeen I bake off our Classic Mixed Grain Sourdough using natural levain, our Honey and Walnut loaf sweetened with organic Irish honey, 2 types of focaccia using fresh herbs and of course our ever changing Bakers Choice which ranges from a Chocolate Rye Bread to our delicious Hokkaido Milk Loaf (It’s better than Brioche!) Baking is not just my job - I have a real passion for it! I studied locally, at Waterford Institute of Technology in the Culinary Arts Department, where I gained a scholarship to Johnson and Wales University U.S.A for a Degree in Baking and Pastry. That experience gave me a love of everything Bread! I've worked as a Pastry Chef through the years, but played around with bread in work and my own time, following the likes of Richard Bertinet and Justin Gellatly. I'm also a member of Breadshare, who’s initiative to use organic, local ingredients and focusing on sharing the produce and the consumption of a more sustainable bread.