We bake by principle,
not by shortcut.

Before we tell you what we make or how to order, we want you to know what we refuse to compromise on. Real Bake Emblem exists because we believe baking has lost its way — and we are here to reclaim it, one honest loaf at a time. Read our manifesto. Then decide if we are the bakery you have been looking for.

The Five Principles We Bake By

I. No Ingredient We Cannot Pronounce

Every flour, every sweetener, every fat — sourced from producers whose names we know. We publish our supplier list quarterly. If it needs a chemistry degree to decode, it does not enter our kitchen.

II. Time Is the Best Leavener

Our sourdoughs ferment for a minimum of eighteen hours. Our laminated doughs rest overnight. We do not rush proofing. We do not add dough conditioners. The clock is our most important tool.

III. Craft Over Volume

We cap daily production. When the day's batch is gone, it is gone. We will never scale at the expense of the hand-shaping, the crust, or the crumb structure that defines our bread.

IV. Waste Nothing, Discard Thoughtfully

Sourdough discard becomes crackers. Day-old loaves become breadcrumbs. Fruit trimmings become compotes. Our waste stream is measured weekly and published in our seasonal reports.

V. Teach What We Know

Every month we open our kitchen for a hands-on workshop. We share starters, techniques, and failures. Baking should not be guarded — it should be given away.

What These Principles Mean in Practice

Commitment What We Do What We Refuse
Sourcing Stone-ground flour from Gem State Milling, Idaho; organic butter from pasture-fed herds Bleached flour, palm oil, artificial emulsifiers
Fermentation 18–36 hour cold retard for all sourdoughs; natural yeast cultures maintained since 2019 Commercial yeast boosters, dough conditioners, ascorbic acid shortcuts
Production Hand-shaped in batches of no more than forty units per oven cycle Automated dividers, conveyor proofing, par-bake freezing
Packaging Compostable paper wraps, reusable cloth bags for subscription orders Single-use plastic, non-recyclable window films
Transparency Full ingredient lists on every label; seasonal supplier reports Vague "natural flavouring" labels, hidden sub-ingredients
"I drove forty minutes each way for their rye. After the first slice, I understood why people talk about this place like it is a pilgrimage."
— T. Halverson, Boise, returning customer since 2021

How an Order Becomes Your Bread

1

Tell Us What Matters to You

A quick conversation — by phone, email, or our inquiry form below — about dietary needs, flavour preferences, and the occasion. No catalogue to browse; we design around you.

2

We Propose, You Refine

Within two days you receive a bespoke baking plan: varieties, quantities, timing, and a transparent cost breakdown. Adjust anything before we begin.

3

Bake Day

Your order enters our schedule. We mix, shape, proof, and bake within a single production window. Nothing sits overnight after baking — ever.

4

Collection or Local Delivery

Pick up from our kitchen at 4653 Doyle Mews, Greenborough, or receive same-day delivery within a fifteen-mile radius. Bread is still warm on arrival.

Inside the Kitchen

Our workspace is small by design — two deck ovens, a single mixer, a long wooden bench for shaping. Every loaf passes through the same pair of hands from start to finish. That constraint is deliberate: it is how we keep quality non-negotiable.

We currently offer sourdough rounds, seeded batards, laminated pastries, seasonal fruit galettes, and custom celebration cakes. The menu shifts with what is available locally and what the season demands.

By the numbers, honestly: We bake five days a week, produce roughly 120 loaves per day, and maintain a starter culture that is now over six years old. Our repeat-order rate sits around 78% — not because we market hard, but because the bread speaks.
Artisan bread loaves cooling on a wooden rack in a craft bakery

Our Guarantee — and Its Limits

We guarantee that every item leaving our kitchen meets the principles listed above. If it does not, we will replace it or refund you in full, no questions asked.

What we cannot guarantee:

We would rather be honest about our limits than make promises we cannot keep. That is principle number one in action.

Start a Conversation

Tell us what you need. We respond within one working day — usually faster.

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A Note from the Bench

We started Real Bake Emblem in a rented kitchen with one oven and a conviction that bread should taste like bread — not like a factory approximation of it. Six years later, the conviction has not changed. The oven count went from one to two. That is about the extent of our growth ambitions.

If you have read this far, you probably care about where your food comes from and how it is made. That makes us a good fit. Reach us at [email protected] or call +353 68 58462.

— The Real Bake Emblem team, Greenborough

Legal

Effective: 1 January 2026

Real Bake Emblem ("we," "us") collects personal data only when you voluntarily submit it through our inquiry form or contact us directly. Data collected may include your name, email address, phone number, and message content.

We use this information solely to respond to your inquiry and, if you consent, to notify you of seasonal offerings. We do not sell, rent, or share your personal data with third parties except where required by law.

We store inquiry data on secure, encrypted servers for no longer than 24 months after last contact. You may request access to, correction of, or deletion of your data at any time by emailing [email protected].

This site uses a single localStorage flag to remember your cookie consent preference. No tracking cookies, analytics pixels, or third-party scripts are deployed.

Effective: 1 January 2026

By using this website or placing an order with Real Bake Emblem, you agree to these terms. All orders are subject to availability and our confirmation. Prices quoted are valid for 7 days from the date of our proposal.

Custom orders require a 50% deposit upon confirmation. Cancellations made more than 48 hours before the scheduled bake date receive a full deposit refund. Cancellations within 48 hours forfeit the deposit, as ingredients will already have been procured.

We warrant that all products meet the quality principles stated on this site. Our liability is limited to the value of the order placed. We are not liable for adverse reactions to known allergens disclosed in our ingredient lists.

These terms are governed by the laws of Ireland. Any disputes shall be resolved through informal negotiation before pursuing formal proceedings.

The content on this website is provided for general informational purposes. While we strive for accuracy in all descriptions, ingredient lists, and process explanations, variations may occur due to seasonal ingredient availability and the handmade nature of our products.

Images on this site are representative. Actual products may differ in appearance. Nutritional information, where provided, is approximate and should not replace professional dietary advice.

Real Bake Emblem is not responsible for any loss or damage arising from reliance on information published on this site. For specific allergen or dietary concerns, contact us directly before ordering.