Tartare Bringing a Taste of Galway to Dublin’s Bread 41
Food & Drink//Good News

Tartare Bringing a Taste of Galway to Dublin’s Bread 41

JP McMahon of Tartare and Eoin Cluskey of Bread 41 have teamed up to collaborate on a range of baked goods combining the flavours of the Galway coastline with the artisan methods that Bread 41 is known for!

The series kicks off with a classic croissant but with a seaweed twist, featuring milled dillisk from Connemara baked into a sourdough croissant, alongside a pain au chocolat topped with dillisk. Both limited edition pastries will be available from Bread 41 on Pearse Street, Dublin and Tartare on Dominick Street, Galway from Saturday 21st August.

Tartare Dillisk Croissant Dublin

Tartare’s JP McMahon relished the opportunity to champion the flavours of the Wild Atlantic Way for the collaboration with Eoin from Bread 41. A keen forager, JP loves to use wild, seasonal and sustainable ingredients in his cooking and is passionate about seaweed, going so far as to say it should be our national vegetable.

"When Eoin and I were developing the concept for the collaboration, my thoughts instantly turned to seaweed. I really wanted people to taste what we created and think of the sea. We're bursting with other ideas too and can’t wait to bring them to customers in Galway and Dublin."

Tartare Bread 41

Eoin Cluskey from Bread 41 is delighted with the collaboration too, saying; "We have always been inspired to find new flavours, focusing on seasonal ingredients and local organic produce. Collaborating with JP and the team at Tartare represents a real meeting of minds for us. It helps us to push the boundaries of flavour while bringing our products to a new audience in Galway."

The dillisk croissant and pain au chocolat mark just the beginning for JP, Eoin and their teams. The next ingredients to feature in the series will include wildflowers such as meadowsweet, rose and woodruff.

Eoin Cluskey has also just been confirmed as a speaker at FOTE 2021, the two day food symposium founded by JP McMahon which will take place at Airfield Estate, Dundrum, on 18th and 19th October.

The Bread41/Tartare dillisk croissants and pain au chocolat will be available from Saturday 21st August at Tartare and Bread 41. Keep up to date with the latest news by following Tartare Café + Wine Bar on Instagram @tartare_galway and Facebook and Twitter @tartaregalway.


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