"Our daily bread...delivered fresh as kneaded"
Breads
| Our Brown Breads | from €1.55 |
| Our brown wholemeal and soda are all made using our 25 year old recipe and Wicklow buttermilk.
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| Our Irish cobble or Pave Irlandais | from €2.95 |
| is unique to The Butlers Pantry. This bread is not shaped just cut after the first rest. Baked in a very hot oven directly on the stone, giving a nice crust and a very soft dough
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| Our White Yeast Breads | from €2.95 |
| Soft on the inside and crusty on the outside. Best to get the Vienna or plait shape for making sandwiches. Our circular cob is perfect with soups, salads, casseroles to get the last of those sauces and dressings, Our milk pan is an old time favourite and is what we use to make our bread and butter pudding.
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| Our Rustic French Baguettes | from €2.95 |
| The real thing! In this flour there is a very finely milled bran to give fibre. This is a very healthy bread with only 4 ingredients. This bread is well baked to give a good contrast between crust and chewy dough .If you do not finish on the day just toast it and make some mouillettes/soldiers to dip into that 3 minute boiled egg.
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| Our Sourdoughs | from €4.25 |
| The most ancient style of bread and the most healthy of all our breads, no unsaturated fats, full of natural energy, great for people with dietary problems who need a yeast free diet. The dough is proved for a total of 8.5 hours. All of our white breads get a little starter from the sourdough as a natural prover. This bread last for two to three days and afterwards make a delicious base when toasted for crostini.
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| Our Rye Breads | from €3.95 |
| This ratio of rye to wheat flour is referred to as pain de seigle. Very ancient grain with a strong flavour (Toasted walnuts). It has very poor gluten hence a little white flour is added to help it rise. This is the best bread to have with seafood.
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| Our Brioche | from €1.50 |
| A highly enriched French bread, whose high egg and butter content give it a rich and tender crumb. This is made in two very traditional shapes and of course our brioche bun for dipping into your morning coffee. Very continental! And the next day use for French taste and the day after that for bread and butter pudding.
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| Our Croissant | from €1.50 |
| We make our croissant dough from scratch, where butter is rolled between the layers of pastry to form a light leaf affect. The dough is continually folded to give a total of 12 layers in every croissant.
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| Our Foccaccia | from €3.50 |
| An Italian flatbread with a variety of toppings depending on what's in season.
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| Our Seasonal Breads | from €3.50 |
| Some of our Baker's favourites are . Guinness Bread , Poacher bread, Raisin and walnut, tomato and fennel, cheese, sundried tomato & bacon.
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| Our Scones | from €0.85c |
| Now with only half the fat and just like our mother's used to bake. Warm with a fruit preserve butter or cream. Time to put the kettle on.
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Our gluten free breads available every weekend from €6.50
To talk directly to Fabrice, Benjamin and our team of bakers simply:
email: fabrice@thebutlerspantry.ie
facebook: The-Butlers-Pantry
Our breads like everything we make in our kitchens in The Butler’s Pantry are made the old fashioned way. There are no additives , no preservatives, no chemicals, most of all no rush!
Bread fermentation is the same process as Beer and Wine fermentation – the longer the proving/ fermentation the better the flavour. Unlike processed breads all of our breads go through a long proving process of up to 8 hours.
Our Motherdough is one of the most important ingredients in our Bakery. We tend to it daily nurture it, love it and yes we talk to it!
All of our white breads get a little starter from our sourdough motherdough as a natural prover rather than using a chemical prover.
Our Sourdough starter took two months to develop before it could be used. It is fed every day with fresh flour to grow it and prevent it from dying.
Our Suppliers like us are true Artisans. Our Brown breads are made using natural Buttermilk from Curranstown Co Wicklow, delivered fresh every day by John Hempenstall.
Baking techniques differ depending on the product. Steam is critical to some of our baking. Steam condenses on the outside of the bread to make the skin soft allowing it to expand without cracking. It also provides a natural colour and sheen to the bread.
Our Rustic Baguettes, Irish Cobble and Sourdough are baked directly on the hot stone shelves of our ovens to give an authentic crust.
Our Team of artisan bakers led by Fabrice Hergaux bake seven nights a week while most of us sleep. Their unique skill and pride is seen every day on the bread shelves of our shops. So no time for ‘loafing’ around, you best shop early before our breads sell out.
