{"id":396395,"date":"2026-03-21T09:30:11","date_gmt":"2026-03-21T09:30:11","guid":{"rendered":"https:\/\/www.europesays.com\/ie\/396395\/"},"modified":"2026-03-21T09:30:11","modified_gmt":"2026-03-21T09:30:11","slug":"bread-41-to-double-footprint-in-and-around-dublin-with-at-least-four-new-bakeries-the-irish-times","status":"publish","type":"post","link":"https:\/\/www.europesays.com\/ie\/396395\/","title":{"rendered":"Bread 41 to double footprint in and around Dublin with at least four new bakeries \u2013 The Irish Times"},"content":{"rendered":"

Bread 41<\/a>, the popular high-end bakery and cafe group, is to double its footprint in and around Dublin over the next 18 months.<\/p>\n

The company was opened in 2018 on Pearse Street, Dublin 2, by Eoin Cluskey<\/a>, who is a chef, and Stephen McKenna. They have since opened bakeries in Stillorgan<\/a>, Cabinteely<\/a> and Greystones<\/a>.<\/p>\n

A fifth store will open in Bray<\/a>, Co Wicklow, in the next four weeks, Cluskey said on Friday, while at least three more stores will be opened before the end of next year. <\/p>\n

In terms of locations, he said one will be on Dublin\u2019s north side, while another will be located within \u201canother seaside town\u201d.<\/p>\n

\u201cIf I don\u2019t open one on the north side, they are going to come for me,\u201d Cluskey said. \u201cI get a lot of grief for not opening a bakery on the north side, and we\u2019re actively looking there. <\/p>\n

\u201cThen we\u2019ll sit down and look at it. We\u2019ll focus on Dublin for the next 16 months. We\u2019ll look further afield then. It\u2019s an all-Ireland approach. We are looking at other opportunities.\u201d<\/p>\n

\"\"The difficult choices that could dramatically increase housing supply in Dublin<\/p>\n

Cluskey described a bakery as a \u201cmassive investment\u201d, and not like opening a cafe \u201cwhere you can just put \u20ac40,000\u2033 in. \u201cOur coffee set-up alone is \u20ac65,000,\u201d he said.<\/p>\n

\u201cOur fit-out costs are coming in at \u20ac250,000 before we even look at an oven. Small ovens are another \u20ac100,000. We use a local joiner who could be in the region of \u20ac60,000-\u20ac100,000. <\/p>\n

\u201cA small bakery nowadays is costing me anywhere from \u20ac300,000-\u20ac500,000. So it\u2019s a lot different from opening a cafe and putting a couple of seats in. We\u2019re stripping right back to the bone and building stuff to last.\u201d<\/p>\n

[\u00a0Dublin Business School ordered to pay lecturer \u20ac104,000 by Labour CourtOpens in new window<\/a>\u00a0]<\/p>\n

Accounts filed on Friday for Bread Nation, the company behind the bakery, show profit for the financial year ended June 2025 was \u20ac606,736, up from \u20ac543,632 the year before. The company grew its headcount from 58 to 81 over that period.<\/p>\n

Cluskey said \u201cevery cent\u201d made is reinvested in the business. \u201cWe still don\u2019t want to take money and give away equity so we are in control of our own destiny,\u201d he said. \u201cI\u2019m super happy the business still exists as a start-up. <\/p>\n

\u201cIt\u2019s great that the model is proving to be resilient and profitable. We need to be able to guarantee staff that we are able to pay their wages every Friday, which can be difficult at times.\u201d<\/p>\n

Cluskey said there is \u201cuncertainty out there at the moment\u201d in terms of the cost of living<\/a> and doing business, something he asserted will \u201ctake years\u201d to fix.<\/p>\n

\u201cI literally just bought diesel and the price of it had gone up by 20 cents a litre in less than 12 hours,\u201d he said. \u201cI\u2019ve got four vans on the road. It\u2019s absolutely mental, I couldn\u2019t believe it.<\/p>\n

\u201cLook at the cost of goods. I know a haulier who imports flour and grain for us. His bill has gone up by \u20ac7,000 a week. This is going to take years to fix.\u201d<\/p>\n

That being said, Bread 41 customers have voted with their feet since the first premises opened, with people frequently happy to queue for long periods to purchase its high-quality sourdough bread and pastries.<\/p>\n","protected":false},"excerpt":{"rendered":"Bread 41, the popular high-end bakery and cafe group, is to double its footprint in and around Dublin…\n","protected":false},"author":2,"featured_media":396396,"comment_status":"","ping_status":"","sticky":false,"template":"","format":"standard","meta":{"footnotes":"","_share_on_mastodon":"0"},"categories":[73],"tags":[945,180388,79,63679,2190,52,18,35978,19,17,105248],"class_list":["post-396395","post","type-post","status-publish","format-standard","has-post-thumbnail","category-business","tag-bray","tag-bread-41","tag-business","tag-cabinteely","tag-cost-of-living","tag-dublin","tag-eire","tag-greystones","tag-ie","tag-ireland","tag-stillorgan"],"share_on_mastodon":{"url":"https:\/\/pubeurope.com\/@ie\/116266469394265910","error":""},"_links":{"self":[{"href":"https:\/\/www.europesays.com\/ie\/wp-json\/wp\/v2\/posts\/396395","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.europesays.com\/ie\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.europesays.com\/ie\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.europesays.com\/ie\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.europesays.com\/ie\/wp-json\/wp\/v2\/comments?post=396395"}],"version-history":[{"count":0,"href":"https:\/\/www.europesays.com\/ie\/wp-json\/wp\/v2\/posts\/396395\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.europesays.com\/ie\/wp-json\/wp\/v2\/media\/396396"}],"wp:attachment":[{"href":"https:\/\/www.europesays.com\/ie\/wp-json\/wp\/v2\/media?parent=396395"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.europesays.com\/ie\/wp-json\/wp\/v2\/categories?post=396395"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.europesays.com\/ie\/wp-json\/wp\/v2\/tags?post=396395"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}