FOLK Espresso & Boulangerie

FOLK Espresso & Boulangerie We are are a micro bakery-cafe, specialising in fine coffee, sourdough bread, and french-style pastr

Formerly known as Little Village Artisan, Folk is a Patisserie/Cafe, specialising in artisan sourdough breads, fine pastries and organic coffee. Previously from New Zealand, we now feature exclusively in Enniskillen. We are about making the best quality products available to the local market, and serving our local community first. We also aim to provide an environment where good folk can come and congregate. Of course if it wasn't for the support of local folk, we would have no purpose!

Our June dates are now live.Friday 12thSaturday 13thFriday 19thSaturday 20thFriday 26thSaturday 27thSlots at 18:00 & 20:...
03/06/2026

Our June dates are now live.

Friday 12th
Saturday 13th

Friday 19th
Saturday 20th

Friday 26th
Saturday 27th

Slots at 18:00 & 20:00

Limited, communal seating.
Bring your own.
Menu released each day.

Book via link in bio,
or contact: 07490 325159

Rhubarb Lamington CruffinOur classic cruffin shell, tossed in some vibrant citric sugar, filled with rhubarb jam and coc...
13/05/2026

Rhubarb Lamington Cruffin

Our classic cruffin shell, tossed in some vibrant citric sugar, filled with rhubarb jam and coconut chantilly, crowned off with a white chocolate ganache, dessicated coconut, and a little rhubarb crispy bit.

Nduja Bear ClawOur croissant dough, rolled up with mangalitsa nduja from the , a béchamel made with a funky Drumlin from...
05/05/2026

Nduja Bear Claw

Our croissant dough, rolled up with mangalitsa nduja from the , a béchamel made with a funky Drumlin from , and a kohlrabi choucroute, slowly braised with fat from the same pigs.
Finished with some Nigella seeds.

A celebration of local terroir.
This special mangalitsa herd of pigs in Fermanagh, already share a relationship with Corleggy Cheeses in Cavan. Supplementing their diet with leftover whey from cheese production. Here, we bring them back together in palatable matrimony.

Wild Garlic TorsadeWild garlic, foraged in our local area, smashed into a pesto with hazelnuts and smoked Knockanore che...
10/04/2026

Wild Garlic Torsade

Wild garlic, foraged in our local area, smashed into a pesto with hazelnuts and smoked Knockanore cheddar, spun up inside our croissant dough, baked, then finished with some Parmigiano Reggiano, wild garlic powder and smoked hazelnuts.

Fancy garlic bread.

Lemon Meringue CruffinAn OG member reinstated in the cabinet. Cruffin shell, tossed in sherbert, filled with lemon curd ...
28/03/2026

Lemon Meringue Cruffin

An OG member reinstated in the cabinet.

Cruffin shell, tossed in sherbert, filled with lemon curd and vanilla crème pâtissière, topped with a scorched swiss meringue.

Pain SuisseCross laminated dough, filled with Madagascan vanilla crème pâtissière and Belgian chocolate chunksPart of ou...
27/03/2026

Pain Suisse

Cross laminated dough, filled with Madagascan vanilla crème pâtissière and Belgian chocolate chunks

Part of our classics range

Black Forest CruffinAlkalised cocoa croissant dough shaped into a cruffin. Baked and filled with a 55% chocolate and ama...
13/03/2026

Black Forest Cruffin

Alkalised cocoa croissant dough shaped into a cruffin. Baked and filled with a 55% chocolate and amarena cherry mousse. Finished with a 70% chocolate buttercream, milk chocolate shards, and an amarena cherry on top.

Venison Sausage RollSika deer, culled in Colebrooke gardens, processed and hung at , formed into a jalapeño and Hegarty...
27/02/2026

Venison Sausage Roll

Sika deer, culled in Colebrooke gardens, processed and hung at , formed into a jalapeño and Hegarty cheddar bratwurst at Folk, then smoked low and slow. Covered in a latticed croissant dough, xnipec, ancho hawthorn ketchup, and finally finished with roasted pumpkin pepitas.

Pastel de NataA croissant tart shell, filled with an egg yolk custard, then blistered in the oven.Traditionally flavoure...
25/02/2026

Pastel de Nata

A croissant tart shell, filled with an egg yolk custard, then blistered in the oven.

Traditionally flavoured with orange and cinnamon, we put a French cap on it, substituting madagascan vanilla in its place.

Part of our classics range.

Cardamom and Smoked AlmondCroissant dough, twisted up with cardamom butter and smoked almonds. Baked, then finished with...
20/02/2026

Cardamom and Smoked Almond

Croissant dough, twisted up with cardamom butter and smoked almonds. Baked, then finished with honey and smoked sea salt flakes.

Address

2 Forthill Street
Enniskillen
BT746AJ

Opening Hours

Monday 9am - 4pm
Tuesday 9am - 4pm
Wednesday 9am - 4pm
Thursday 9am - 4pm
Friday 9am - 4pm
Saturday 10am - 4pm
Sunday 10am - 4pm

Website

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