Patrick O’Reilly’s sourdough loaves reveal a major culinary talent. Here is a baker whose exacting, precise and deeply considered work offers a veritable definition of contemporary Irish baking. Cornrue bakes bread for the Gods.
But it’s not just the sourdough loaves that reveal Patrick’s deep understanding of culinary physics. Treat yourself to a breakfast of sourdough pancakes with fermented cream and fresh berries, or enjoy those pancakes with veggie eggs, parsley pesto and pickled fennel, and you see the bounteous, inquisitive work of a baker and cook who commands an instinctual, improvisatory touch. A good lunch of a Cornrue Reuben, on grilled sourdough with Tom Durcan’s spiced beef and Russian dressing, once again shows a true and original modus operandi. Cornrue bakes bread bliss.
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