13 years ago we opened our doors @firehousedelgany did we know what we were doing? I don't think so. There was definitely a lot of winging it going on. 13 years later we are still standing. What started as a simple desire to bake good bread has become 3 cafes, a pizza truck, a bread school, 2 kids and a wholesale bakery. From an original team of 2 has grown to a team of over 70. Where the futures takes us who knows but one thing is for sure we wouldn't be here without all our loyal customers who have continued to show up day after day. We have been through a lot together, survived covid, as well as many ups and downs. We at the Firehosue bakery owe ye all a big thank you for all the support. And also to all our staff the current and the old everyone has played their part in our adventure. Lets see what comes next. A big thank you to you all. Patrick x
We are on the look out for someone to join our pizza truck team @wicklowwolftaproom on a part time basis
20 hours per week Friday 4 to 8pm Saturday and Sunday 12 to 8pm . Previous kitchen experience an advantage. The suitable candidate must have excellent customer service skills, can thrive in a fast paced environment, has the ability to problem solve and works well under own initiative .
This process to be a fun enjoyable role. Get in touch to have a chat
Open all through the weekend celebrating all the amazing mums, mammys and mothers and into St Patrick's day serving bread, pastries, coffee and your favourite brunch dishes. Join us in Delgany, wicklow and Gorey open everyday 8.30am to 4pm @firehousewicklow@firehousegorey@firehousedelgany
On top of our usual menu which is available everyday @firehousegorey we are adding a small breakfast menu which will be available Monday to Friday from 9am to 11.30am. The idea behind this menu is to offer something that can be had to sit in or to grab quick and on the go. We wanted everything to be simple, tasty, healthy and good value for money. It will be available from tomorrow
It’s National Pizza Day 🍕 - check out @firehousebread pizza dough recipe. A dough that is jam-packed full of flavour that only gets better and better over time. Once made, the dough can be kept for up to 48 hours, allowing you to enjoy delicious pizzas day after day. Patrick uses his Kenwood Chef Baker to knead the dough to perfection. The best thing is you only need 3 ingredients!
For this recipe, Patrick is using a preferment known as a biga. The biga needs to be made the day before you plan your final dough really introduces so much flavour to the final dough and for me takes it to the next level.
For the Biga:
250g flour
160ml water
3g yeast
For the pizza dough:
410g biga
400g Flour
285ml water
2g yeast
For the final dough combine all the ingredients in a bowl of a mixer and knead on a slow speed for 5 to 6 minutes. Increase the speed and mix for a further 2 minutes. Transfer the dough to a clean oiled bowl and cover.
Prove 8-10 hours knock back scale to 220g Prove for a 1 hour before shaping and cooking
Knock the dough back portion to approximately 220g and roll into dough balls. Arrange evenly spaced on a tray and allow to prove again.
If using a pizza oven preheat the oven to approximately 450c alternatively if using domestic oven set the oven to its hottest setting. Place into the oven a large flat baking tray turned upside down and allow it to heat. You will use the surface of the baking tray to bake your pizza base. If you have a pizza stone, please feel free to use it instead.
To shape the pizza base. Transfer one of the rolled dough balls to a nicely floured work counter. I suggest using a combination of flour and semolina when shaping the pizza base. Using your fingertips flatten out the dough. Gently moving the dough from one hand to another stretch and shape the dough to the desired size. Transfer the pizza base onto a wooden chopping board dusted with semolina. The board will be used to slide the pizza base directly onto the preheated baking tray/pizza stone in your oven.
If you fancy mixing things up a little @firehousebread is on hand with his delicious mince pie and almond Christmas buns. A beautifully rich sweet dough mixed with mincemeat and filled with a glorious frangipane, made easier using our Kenwood Chef Titanium.
These delicious buns will fast become a favourite this festive season.
For the sweet dough:
500g strong white flour
50g caster sugar
10g / 1 tsp salt
325ml milk
1 egg
10g fresh yeast or 1 tsp of dried yeast
Zest of 1/2 a lemon
Zest of 1/2 an orange
50g diced butter
250g mincemeat
For the Frangipane:
75g of softened butter
75g caster sugar
1 egg
75g ground almonds
See comments for recipe
#kenwood #kenwoodireland #patrickryan #festiverecipes christmas mincepies
Huge thanks to everyone who joined us at the Home of Innovation on Saturday for our Christmas charity baking demo!🎄
We had a fantastic time with guest chef Patrick Ryan @firehousebread who whipped up some delicious festive treats for a great cause. Thanks to your amazing generosity, we raised more than €1,500 for the @irishcancersociety
Your support truly makes a difference. 🙏
#homeofinnovation #baking
📣 New Menu Alert 📣
We have some delicious new additions to our menu & put a twist on some of our classics!
Please do pop in to try our Chef’s latest creations!
#firehousegorey #firehouse #gorey #newmenu #goodfood #restaurant
Our favourite time of year. Christmas sandwich time . Available from tomorrow in all cafes. Roast turkey breast, honey glazed ham, sautéed sprouts, herb stuffing, cranberry mayo on buttermilk granary with roasting gravy. It's epic. @firehousewicklow@firehousegorey@firehousedelgany
