“There’s nothing to making bread,” says Seanie Chamberlain to The Avondhu on Wednesday morning this week.
“People think we have some secret recipe. The recipe is on the side of every pan: water, flour, fat, salt, yeast. What’s different, I suppose, is that we use strong flour and it’s fermented at least four, five times, and left to prove for 20 minutes each time”.
That recipe, whether it passes for a special one or not, had better be kept for prosperity as the famous Chamberlain’s bakery announced its imminent closure earlier this week.
The last day of business is Saturday the 15th March, bringing to a close a shop of over 50 years standing on Lower Cork Street in Mitchelstown.
Full story in this week’s Print & Digital Edition
