FERA Bakery

Made using buttermilk and slightly salted butter from the Irish Gourmet Butter Company, Co. Wicklow for added depth of flavour

Our twice baked signature croissant filled with almond frangipane, covered in flaked almonds then dusted with icing sugar

Signature croissant pastry filled with dark chocolate battons

Signature croissant pastry baked in muffin moulds, rolled in sugar, and pumped full of seasonal fillings and natural decorations

Flaky signature croissant pastry filled with cinnamon brown sugar butter and rolled in sugar

Our super-light brioche-style dough with a generous filling of cinnamon butter, topped with a cream cheese frosting

A light, fluffy bun covered with a sweet and sticky icing, our cinnamon bun is vegan friendly and bursting with real cinnamon

Our twist on the Portuguese custard tart made using croissant dough scraps and an orange and vanilla custard

Our version of the popular sandwich. Signature croissant pastry with layers of pastrami, Gruyere cheese, mustard & pickles & topped with everything spice

Pork belly, apple and onion inside of our hybrid croissant puff pastry

Irish raspberries rolled into a super light, brioche-style bun, covered in a white chocolate ganache

Soft baked cookie made using biscoff spread and filled with dark chocolate chips

The ever popular cake but in cookie form filled with white chocolate chunks

A crunchy exterior, soft centred, double chocolate cookie pumped full of a silky hazelnut ganache

Peanut butter ball covered in dark chocolate ganache and topped with nibbed roasted peanuts

We've snuck a crunchy, salted peanut layer in between a top and base of our signature fudgy dark chocolate brownie

Layers of shortcrust pastry, fresh blueberries and frangipane topped with flaked almonds and drizzled in icing

Caramelised white chocolate cookie base packed full of caramelised white chocolate chunks and sugar sprinkles

Biscuit base. Brownie centre. Marshmallow top. This needs no introduction

Our signature sourdough made with a special blend of white and wholewheat flours, leavened by our 13-year-old starter

Monthly special made with our 13-year-old starter incorporating different grains, inclusions and flavours based on what's available each season

Soft baps with a dark, blistering crust ideal for serving with cooked breakfast items

Traditional Italian flatbread made using flour, water, yeast and olive oil. Stone baked with a non-uniform shape for a rustic look

Super light with a fluffy interior and thin crust Banh Mi style baguettes

Slowly fermented and made using the traditional poaching method for that distinctive chewy bagel crust