The meaning of Tír comes from Louise’s hometown, Ireland, and translates to ‘Land and region’. The ethos in all of Louise’s baking is that the grain and ingredients will always be sourced from the best land.
Tír Bread is made with a slow sourdough fermentation with old varieties of grains, mostly Ølands and Rye, grown on partnering farms. The flour is always freshly milled to maximise both nutritional content as well as aroma and flavour.
The wheat is rich in vitamins, nutrients, essential oils & amino acids.
With much consideration given to the grain varieties used, as well as how we process the grain, this bread is far more easily digestible than modern industrialised breads so readily available today.
If you would like to visit Tír Bakery in Sjællands Odde, please click here for more info.
About Louise
Louise Bannon was raised in Greystones, Ireland where food was a big part of family life. Louise’s Mum was always cooking the freshest crab supplied directly from the local fishing boats, and summers were spent picking berries in Wexford to turn into delicious ice-creams and jams. It was a natural decision for Louise to go on to study Culinary Arts at Dublin Institute of Technology. Following this, Louise took herself to work alongside Myrtle Allen, Rory O'Connell and the team at Ballymaloe House in southern Ireland as well as time studying under Darina and Tim Allen. The focus of Ballymaloe and the learnings from her time here was around sustainable agriculture and the proper sourcing of quality ingredients.
Louise progressed from Ballymaloe to work with some of Ireland’s leading chefs, before moving to what turned into a pivotal several years of time spent with René Redzepi at Noma, Copenhagen. It was here that Louise’s passion for bread started, it was part of her daily routine in the Noma kitchens and René taught her about flavour, creativity and pushed her to become a better baker.
Louise followed this by staging in many of the worlds leading bakeries, such as San Francisco Baking Institute, Tartine and many more. Louise spent 6 months developing and baking the breads for The Real Food Fight in Southern France where she was challenged to understand how to bake with old varieties of grains.
In recent years Louise has developed her passion for bread and her interest in older varieties of grain, and working with freshly milled flours. Louise is keen to continue to support the farming communities around Europe and drive demand for better grown and processed grains, resulting in both delicious and highly nutritious breads.
Photography with thanks to Thomas Kjelds and Horst Friedrichs.
Naturally Leavened
Heritage Grains
