Get this for a resumé: graduate of the Crawford School of Art and Design. A year in the kitchen at Ballymaloe House after the Ballymaloe School. Working with Declan Ryan of Cork’s Arbutus Bakery. A stint with the legendary Andrew Whitley of Bread Matters.
Put all that together and what do you get? You get Sarah Richards, you get Seagull Bakery in Tramore, and you get this quote, from Eamon Barrett: “Sarah’s beautiful sourdough is as fine an expression of the art of bread making as I’ve ever found”.
Ms Richards has been a player for several years now, finding her audience, finding her signature style, finding her way through the travails and triumphs of the ancient art of sourdough bread making. The bakery fashions 6 different sourdoughs from their wild yeast ferments – white; wholemeal; 3-seed; seaweed; flavoured rye, and 100% rye – and there are also a range of other breads and a small selection of sweet things. You can buy some of the breads online, and others are found in and around Tramore in shops and cafés. Any sourdough lover will spend any amount of time and effort to hunt down these fine breads, breads that are the true staff of life, and the stuff of good health. And how apt that an art student like Ms Richards has converted her studio into a bakery, creating an art space devoted to the art of bread.
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