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Plúr

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Small bakery + mill | Seasonal | Irish grain

01/09/2026

Want to work with us part time.

GRAIN, MILLING & BAKING
Growing grain, milling flour and baking bread.

BARISTA
Working with coffee we roast.

Apply at plur.ie/jobs

Link in bio.

26/08/2026

Life in the bakery! Coming out of one of the busiest months of the year at the bakery.

You might have noticed the menu starting to change with the season recently. We’re making the most of what’s around us right now, and over the next few weeks some old autumn favourites will be making their way back onto the counter.

15/08/2026

Spent the morning redressing our millstones. No problem for James Jordan The man of many talents!

A bit of maintenance and the stones are ready to work. Back to our regular routine next week using the first of our 26 harvest.

07/08/2026

Harvest 26

Wednesday it was standing in the field. Friday it’s a loaf in my hand.

Took a wheat sample Wednesday, milled it and mixed on Thursday, baked today.

Feels wild to hold the loaf two days later.

06/08/2026

Grain, craft, and bread

made us a traditional harvest cross to celebrate this years harvest.

Handcrafted like the St. Brigid’s Bridóg, these crosses were woven from natural stalks and hung in the home to bring protection and ensure there was always food on the table.

22/06/2026

Jim has been sending updates from the field. The wheat is headed out and looking well.

There’s still a way to go before harvest, but it’s good to see it progressing.

This is the bread we grow.

P.S. Any questions about the wheat can be directed to Jim. I’m sure he’d be delighted. 🌾😉

07/06/2026

The bakery has been busy lately, and we love it.

We’re constantly learning as we go, tweaking things, trying new ideas, and figuring out better ways to do what we do.

The latest addition is a new coffee roaster for opening up another opportunity to learn, experiment, and hopefully plenty of good coffee along the way.

27/04/2026

The secret is out!

Grateful to be featured in , and to for supporting the piece and shining a light on what we’re building.

For those who’ve just found us, I’m Seamus, and this is Plur. We’re a small bakery doing things a bit differently. We don’t buy flour, we grow it.

We plant and harvest wheat, mill it ourselves, and bake from that. Everything starts in the field and carries through to the loaf.

We use the grain to the best of its ability.

What really shapes it all, though, is the community around us, it’s a shared space where you can pick up bread. We bake for the people here, and with them. Conversations at the counter, familiar faces each week, and feedback that genuinely shapes what we do, it all feeds back into the process.

We work out of a pub, which has been a big part of the community long before we arrived and we are grateful for John and Mary for letting us use the space each week. It’s not a traditional bakery setup, but it works. The space shifts depending on the day, mornings become a place for bread and coffee, weekends take on a different rhythm. We use the space creatively, building something that feels open, flexible, and rooted in the place itself.

It’s simple, but it means a lot to us.

Good soil, good grain, good bread, and a strong community behind it.

Address

Saint Mullins

Website

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