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Ireland's sourdough bakeries – described in Part One of this Substack – have been joined by a dedicated tapestry of patissiers and international bakers from around the world, enriching the dough of specialist baking throughout the country. Here they are: the laminators, the viennoiserie-heads, the baklava bretheren, the khachapuri kids, the blaa boys, the fadge and farl experts...
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