We take our inspiration from the depth of knowledge and wisdom of our ancestors, from those who pioneered the cultivation of grains and the production of bread. We look to the root, to the source, as our guide.
From the very beginnings of cereal production in the Levant region 10,000 years ago, to the gradual spread of grain to our Irish Shores 4,000 years later, we have searched out, and perfected, the milling of our ancestral ancient grains: einkorn, emmer, spelt, rye, khorasan, barley…
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These are the grains that triggered food surplus and civilisation as we know it. We have been baking bread in Ireland since at least the Bronze Age, the cereal cultivation ridges still visible under the bogs of Belderrig in North Mayo. Roundstone Bakehouse is a celebration of this ancient tradition.
A tradition expressed in the taste, texture, nutrition and sustainability of our Bread. Stoneground flour, stone oven, our unique sour dough culture. Bread as it should be.
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Discover our award-winning bread
