Patrick us­ing his loaf as McCloskey’s mark bread week in style


Drogheda Independent - - FRONT PAGE - BY HUBERT MUR­PHY

IT’S a brand that can found in every cor­ner of the North East, from the banks of the Boyne to Ardee’s Dee­side, to Bet­tys­town and Dun­dalk.

And now they’ve ven­tured even fur­ther afield, their prod­uct avail­able as far north as Co Antrim

And the suc­cess story that is McCloskey’s shows no signs of slow­ing down as they cel­e­brate Na­tional Bread Week this week.

Na­tional Bread Week is a generic Ir­ish cam­paign or­gan­ised by the FCBA (Flour Con­fec­tionery and Bak­ers As­so­ci­a­tion), in con­junc­tion in North­ern Ire­land with the North­ern Ire­land Bak­ery Coun­cil, on the is­land of Ire­land.

It is now in its fourth year , it runs un­til 17th Septem­ber and the goal is sim­ple - cel­e­brate all the great things about bread and why Ire­land is a na­tion of bread lovers.

‘We pro­duce a vast va­ri­ety of tra­di­tional and ar­ti­san bread here in the bak­ery. Our num­ber one sell­ing line is our Cot­tage Brown, so as part of a pre­vi­ous Na­tional Bread Week we suc­ceeded in mak­ing the largest Cot­tage Brown weigh­ing in at a quar­ter of a tonne. We had a great time be­ing in­volved and had some fun filled fam­ily days join­ing in,’ Man­ag­ing Di­rec­tor Patrick McCloskey states.

Patrick’s sheer en­thu­si­asm when comes to his prod­uct is hard to match.

He is third gen­er­a­tion - the firm started by his grand­par­ents, Paddy and Vera, in Trinity Street, Drogheda, in 1940.

In 1982, they bought the Moor­land on West Street and Patrick joined the firm in 1985.

‘Keep it sim­ple is the suc­cess of it,’ Patrick ex­plains. He says bread is a ‘very tra­di­tional prod­uct’ and they stick to his grand­mother’s recipe still.

It is an art in it­self, the com­bi­na­tion of tim­ing and tem­per­a­ture vi­tal in pro­duc­tion.

They pro­duce thou­sands of prod­uct each week, in­clud­ing 30,000 Cot­tage Browns.

‘You are al­ways work­ing against the clock and the aim is to get from the oven to the it shelf as quickly as pos­si­ble.’

There are 200 em­ployed over­all in the com­pany and over 60 in their bak­ery in Drogheda.

Many have been there for decades, Pat Boy­lan from Tullyallen is here 40 years and says there have been many changes, all for the good.

Paddy Byrne in the con­fec­tionary depart­ment has spent 25 years in pro­duc­tion while Martina Byrne is an­other long server.

She is 23 years with the com­pany, hav­ing moved from the Moor­land Cafe.

‘ This week is about cel­e­brat­ing bread,’ Patrick adds. ‘Ir­ish bread is amongst the best in the world and is ac­tu­ally low in fat and sugar. Both brown and white Ir­ish bread pro­vide just 1% of the fat con­tent of the Ir­ish diet. Ire­land has a de­li­cious bread her­itage!’

More de­tails on Bread Week can be found on­tion­al­bread­

Patrick McCloskey, MD at McCloskey’s.

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