My Strandhill Bakery

08/11/2022

08/11/2022

Back teaching bread-making classes. Last week I visit Roscommon and everyone had great time creating their first fermented loafs using yeast.

29/12/2020

My dear friend and baker Ralph Instagram account got hacked. We bakers are hardly computer geeks, but we do have passion for bread. Please do give him a follow as this is part of his livelihood, teaching bread. I has the pleasure to meet him in Plovdiv, Bulgaria as well in France where we shared great time with and gave us great hospitality. Looking forward to more happy baking.

30/06/2020

Bread matter....since human existence all over the globe ,all trough our evolution we gathered trough fire&bread. Bread comes in different shapes and sizes , it's existence has shaped the way we live the way we dream...each one of us, human beings belong to bread.
This particular photo I took while on my studies in in France. Each day we'll make various breads and at the end of the day it was way too much to eat. So each day I filled up two flour bags(two hands) to the brim with bread and give away along the streets on my way 'home' to homeless people, random people and all sorts. Until I came to a hairdresser where I shared with all thr brothers and sisters my produce of the day. In exchange I got a haircut. I still don't think I've ever had three haircuts in one week...but I made friends for life....we still keeping in touch,and what got us together. BREAD. love eachother as if you're kneading the bread of your life,in what you give is what you take in return. LOVE.
Your baker: Dimitar

13/06/2020

That face...that buttery aroma.
Brioche all the way. One of my all time favourites.
Time,passion,commitment...high quality flour, technique and skill..
When all elements meet magic happens.

23/05/2020

Not long ago I had the pleasure to learn from the best in the industry. Here is just after completing my professional diploma in the under the tuition and guidance of Master Baker Derek O'Brien and who has been a great inspiration for me. No matter how much you learn, there is always something more.

16/04/2020

In Bulgaria,where I'm originally from we make specialty bread for Easter.
Here is an easy enough recipe to follow.
I'm definitely going to bake this one.
Enjoy

18/03/2020

Fantastic reading ( How is your French😂) .
Lots of information from my school where I've learned soo much about breadmaking.
Enjoy.

💡Idée lecture : 1 r***e technique en par jour ? Alors voici de quoi tenir 27 jours ;-)
📕 Retrouvez les Encarts/Suppléments techniques sur -> https://fr.calameo.com/accounts/1375122