Bácús - Artisan Bakery

Posted in Local Food Producers and Suppliers

Bácús - Artisan Bakery

Bácús is a micro bakery crafting Irish and European Artisan breads in the traditional method. We source the finest flour for each individual bread and use fresh ingredients only avoiding preservatives and additives. All breads are finished by hand and baked in our stone floored ovens.

A desire to produce a variety of fine breads locally and the Real Bread Ireland campaign inspired Orla Gowen to establish Bácús Bhréanainn at her home in Brandon in 2009. After completing a number of specialist courses and with the support of Údarás na Gaeltachta her micro bakery has now moved to Páirc Ghnó na Choille in Dingle.

Bácús Bhréanainn supplies bread to shops and restaurants in Tralee, Killarney and on the Dingle Peninsula and also trades at Tralee Farmers’ Market every Saturday.

The Real Bread Ethos

Real bread in its purest form is bread made without the use of processing aids or any other artificial additive. Real bread is simply flour, water and fermentation, yeast or sourdough, generally with added salt. Natural additives in specialist breads include nuts, seeds, fruit, butter, egg, milk

Bácús Bhréanainn is a member of Real Bread Ireland, a network of craft bakers who have come together to promote good baking and real bread


Bread production relied on using sourdough as a leaven in every culture for the most of human history. Sourdough is a fermented mixture of flour and water. In this process the naturally occurring yeasts produce carbon dioxide which rises the bread and the fermentation develops the distinctive taste and texture of sourdough bread

At Bacus, it takes over two days to produce sourdoughs from start to finish, the final proving taking as much as 18 hours


Bacus traditional sodas are made with wholemeal, spelt and wheat flours using buttermilk and bread soda as raising agents

Bacus’ popular wholemeal soda is made to a special recipe developed by the bakery. We also make an excellent spelt soda with the addition of seeds. Spelt is an ancient whole grain and is considered more digestible than wheat. It has become favoured by people who are prone to wheat allergies and intolerances


We make a variety of scones using various flours and finishes


In the 19th century bakers obtained yeast from brewers (barm) to replace the sourdough fermentation. This produced a sweeter less sour bread with a shorter proving time. Refinements in microbiology led to the production of modern baker’s yeasts in the late 19th century. Bácús use baker’s yeast in conjunction with preferment starters (poolish for baguettes, biga for ciabattas) to make a wide variety of bread


Bácús is expanding its range of confectionary with the opening of the Bácús Bhréanainn shop on Green Street Dingle. We have freshly baked cakes, muffins, along with peach pastries, apple turnovers, our beloved cinnamon buns and pain au chocolat!


For more information about Bácús, visit their website (link below), and follow them on Facebook www.facebook.com/BacusBakery and Instagram  www.instagram.com/bacusbakerydingle/

  • Address: Bácús Bakery, Green Street Dingle, Kerry, Ireland
  • Telephone: 087 3185453
  • E-mail: This email address is being protected from spambots. You need JavaScript enabled to view it.
  • Distance from Dingle Town: 0km
  • Nearest Town or Village: Dingle / Daingean Uí Chuis
  • Tags: dingle, Food, food producer, supplier



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