The BAKER
Rory Keelan hard at work
THE Taste-tempting aromas wafting from Dundalk's popular 'Home Bakery' on Jocelyn Street is a delight for locals, but creating those culinary delights demands an early start for bakers.
'When the clock goes off at 4.10, I usually hop out of bed full of beans as I have to be at work before five,' says Rory Keelan, a director at the Home Bakery.
'A quick cup of coffee in the morning gets me started, and I'm on the road.'
It's almost always dark at that time, except at the very height of summer when you might have an early dawn, but I don't mind it, I'm used to it now. I prefer having my working day over early.'
Firing up the ovens, he gets to work with a team of bakers to have that freshly baked bread we all know and love on the shelves before the shop opens at 8.45am.
'The white bread is first, we like to give it a good crust. White bread has got a lot of bad press in recent years, as people opt for wholemeal. But it still has its place.
'The spelt bread we make now is popular too, as people look at making more health conscious choices. It has less gluten, and is a lot easier on the digestive system.'
With the breads well underway, the confectioners arrive at 7am to get the cakes and pastries started. ' They get a bit of a lie-in. I know they won't like me saying that!'
Once the shops opens, there is time for a quick cuppa before they head back to the bakery to start working on the orders for cakes, and making the pastries for a range of delectable treats from sausage rolls to chocolate eclairs.
'When everyone is busy, there is a nice quiet sense of satisfaction. It is a creative job really, and I know we all enjoy that side of it. And yes we do have to sample the food, to check how it tastes of course!'
On a normal day, Rory finishes up around 1pm, in time to collect the kids from school, and enjoy a few hours of family life.
'I used to have a sleep in the afternoon, but that made me worse as you have to wake up twice in a day. Once is bad enough!'
