David and Sarah’s Vittle Bakeshop is out there.
In fact, Vittle Bakeshop is so far out there in the culinary universe that it exists in its own galaxy: Vittle is a constellation of one.
There is no one else taking the time and trouble – such time, such trouble – to perfect perfectionist creations such as fermented wild garlic sausage rolls wrapped in naturally fermented flaky pastry. No one else makes a milk chocolate half dip slider composed of Fior-de-latte milk gelato with malted chocolate sponge biscuit, and a 35% milk chocolate dip.
In the world of baking, Vittle is a revolutionary endeavour, taking techniques and tastes to higher ground, visiting advanced technical skills upon favourite creations. The cronut is transformed with a hazelnut cremeaux and a chocolate and hazelnut praline; the slider is changed utterly thanks to a rhubarb sorbet and a vanilla gelato; the croissant is naturally leavened and has the complex lamination of a fractal.
David’s dedication to his craft is monastic, and magnificent, and Vittle is an extraordinary destination with the most exciting, creative and accomplished food art being produced in Ireland.
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