Innovative bakery rises to challenges
A fresh innovation on traditional breads, the very first Penny Loaves were created in November 2012 by third generation, Mayo man and master baker Cathal O’Donohue of O’Donohues Bakery.
The family run business was re-established in Tullamore, Co Offaly, by the husband and wife team, Cathal and Frances O’Donohue in 1989.
Now in its fourth generation, O’Donohues continue to manufacture and supply premium quality yeast and soda bread products to the retail sector with key customers including the main multiples and independent stores.
With its team of highly motivated staff as its lynchpin, O’Donohues Bakery prides itself in guaranteeing quality and consistency while bringing refreshing new ideas quickly to market.
“There are no short cuts taken when it comes to producing our products. We continuously dedicate the required amount of time it takes to achieve each products full flavour,” Cathal explains.
Cathal originally came up with the idea of baking and freezing a mini soda bread following his attendance at a ‘ Meet the Buyer’ exhibition in Dublin’s Convention Centre in early 2012.
It was here that he learned how frozen bread was in demand by many buyers in Ireland and abroad. Launched in October 2013, the Penny Loaves as a “thaw and serve” product are a great alternative to the common bread roll.
Trends are continuously monitored and the Penny Loaf Co is deeply committed to the development of new products.
The company has the flexibility to try any new flavours or combinations that may be requested by Chefs or Buyers.
On April 1, 1989, O’Donohues started to manufacture and supply O’Donohues Bread with a total of three staff comprising Cathal, his wife Frances and one other baker. Today, the bakery is located in a 20,000 sq ft manufacturing facility located in Kilcruttin Centre and employs a very hardworking dedicated team of 27.
Cathal continues to work on NPD and finding new ways to diversify with the ever changing consumer trends and lifestyles.