I Spent Less Than 2 Days in Dublin and I Ate at Bread 41 Bakery 3 Times | Bon Appétit
"A bakery outpost of Bread Nation run by baker Eoin Cluskey, opened last September and devoted to top-quality bread made the old-fashioned way using long-fermented sourdough, organic ancient grains, and house-milled flour. Breads often sell out early (it was gone by noon the day the reviewer first visited), but consolation pastries are excellent — a salted chocolate chip cookie made with spelt and large chocolate discs and a salted-caramel croissant famously the size of a baby’s head. Standout loaves include a cranberry-and-poppyseed sourdough and a miso einkorn loaf with a dark, crunchy crust, moist chewy center, and a subtle miso kick; there’s also an oat porridge loaf made with roasted oatmeal that merited being packed for the plane. Savory items are thoughtful too: a loose but satisfying chicken banh mi built on pillowy housemade milk bread with house-fermented carrots. Pretty danishes and a malted loaf also caught the reviewer’s eye, and the overall experience was so compelling that she broke her usual no-repeat rule and returned within 24 hours." - ByMeryl Rothstein
