Josephine Plettenberg conceived Spelt Bakers as a very small, kitchen based operation 5 years ago. Always a keen home baker, she began to bake with spelt when her husband was advised to not eat wheat to help with his asthma.

Seeing an opportunity in this niche market, Josephine started to supply small markets and stores eventually converting a pair of old sheds into a new bake house opening a new bake house in 2013, increasing their production capacity. Today the family business employes three of Josephines children and four others partime. They still follow exactly the same principles of production which is very labour intensive and so the team has grown.

Apart from their gluten free soda, all Spelt Bakers produce is made with pure spelt flour. They are a member of Real Bread Ireland and follow their principles, never using bake mixes or frozen product , making bread with only natural ingredients and nothing added in the flour

Spelt Bakers bake fresh Tuesday through to Saturday morning and deliver baguettes, loaves, sodas, stromboli & mini apple pies to us each morning at 10am.