What Bread 41 is known for
Former carpenter Eoin Cluskey trained at Ballymaloe before opening Bread 41 on Dublin's Pearse Street in 2018. The bakery specializes in long-fermented sourdough made with only flour, salt, and water, and has since expanded to Greystones and Stillorgan.
Eoin Cluskey came to baking sideways. A carpenter by trade, he trained at Ballymaloe Cookery School and then worked in bakeries across Europe, watching how bread functioned there as a point of daily connection between neighbors, not just a commodity. He returned to Dublin convinced the city was missing a bakery built on craft and values rather than volume, and in September 2018 he opened Bread 41 as a bakery and eatery next to its own ovens on Pearse Street.
The bakery's discipline is deliberately narrow: long-fermented breads made from just flour, salt, and water, using traditional methods rather than shortcuts or additives. That restraint became the foundation for slow, values-led growth rather than rapid expansion — Cluskey has described it in exactly those terms, prioritizing sustainability over scale.
Still, the business has grown steadily since that first Pearse Street shop, adding locations in Greystones and Stillorgan and now employing more than 100 people across its bakery and retail operations. Bread 41's sourdough and pastries are also sold at additional spots around Dublin, extending a bakery that began as one carpenter's attempt to bring real bread back to an Irish city.
How ORBIS reads this city
Best for — Long-fermented sourdough from a Ballymaloe-trained former carpenter
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Where next
- Reeve the Baker — United Kingdom
- Lanz — Bern
- Teufner – Die Bäckerei — Austria
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