Arbutus Artisan Bread
We think of Declan Ryan, of Arbutus Bread, as the quintessential pathfinder.
The first Irish chef to win a Michelin star. The first Irish baker to make sourdough breads a staple of the Irish diet. All this is true, and yet there is another element to Mr Ryan’s success that people tend to overlook. It’s that part of his craft where he manages a culinary synthesis that no one else can see. His cooking took the Troisgros brothers influences and then married French nouvelle cuisine to Elizabeth David’s classical style. His baking took the San Francisco sourdough and brought it back to the Mediterranean hearth breads. To this synthesis he added that essential dollop of Cork pride and creativity, that cussed independence, that allows a chef and baker to be creative and unique. His ability to corral culinary cultures is unique.
More from the wonderful County Cork
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