Why join our CSB Program?

Based on the model of Community
Supported Agriculture (CSA), our Community Supported Bakery (CSB) scheme aims
to create a more direct relationship between our bakers and customers. A
subscription to our CSB scheme provides you with a weekly delivery of breads
and sweets, even deli items!
More reasons why you should sign up:
-It’s easy and affordable, €80 program or €45 program!
-your program is completely flexible
-you don’t have to sign up for a whole year, just 5 weeks at atime
-you’ll always get what you’re looking for, you ordered it!
-it helps our bakers know how much of our small batch breads and cakes to produce
-you don’t even have to drive to Ballinspittle to get our bread and cakes!
We will deliver every Wednesday to the Kinsale farmer’s market!
(For customers in our area, every Thursday in our Ballinspittle bakery)
-joining our CSB is directly investing into the future of your
community, and the livelihood of delicious breads and cakes!

To sign up:
ring the café, email us, or pop into café!
021 477 8465 diva.ballinspittle@gmail.com

Community Supported Bakery Program

we are trying out some new ideas for the future of our bakery. we want to be able to reach as many people as we can and offer them the freshest baked goods possible. the idea was inspired by a favourite bakery in seattle, Columbia City Bakery, who have adopted this program with great sucess.

its simple really, you prepay for a 5 week program (€80 or €45), and we bake once a week (thursday) your chosen items. or every wednesday we will be delivering to the kinsale farmers market where u can pick up your order! there's also a number of deli items we can include in your orders, its endless really! and easy!

the hard part: deciding which cakes and bread to choose!

for more details visit our C.S.B. Program Page above....

to sign up email us at diva.ballinspittle@gmail.com

if this takes off we could even be delivering to our customers in cork city in the new year!

thanks for all our customers on-going support and be sure tolet your friends know about this exciting opportunity too!

taylor

Test results on Porchetta...

Well...that test recipe came out amazing! Sadly, I don't have a camera, (it is being fixed)to take a photo of the final result, so you will just have to trust me when I say that it was a gorgeous piece of meat...the crackling was a beautiful mahogany colour and the meat was melt in your mouth delicious...

Here are a few tips for cooking...first let the meat sit out at room temp for 40 min before you start to cook... for the size of meat I used, (just over a kg for the loin and I would say the same for the belly, remember, the belly has to wrap around the loin), I cooked in the in a hot oven,(200c) for 2-21/2 hours...I increased the heat towards the end to brown and crisp up the crackling...I also rotated to meat half way through the cooking process..

This is definitely one roast to try! Let me know if you try it and how you get on...Also don't for get to salt the meat before you pop into the oven...Enjoy!

Porchetta!!!!

When I went back to the states last year and the year before...it seemed like Porchetta was everywhere! But back on the Emerald Isle, I have yet to find that delicious piece of pork...So, I decided to make my own...here is what I did...The pork has to sit in very cold refridgeration for 3 days before being cooked, we are now on day 2...I will give you the recipe that I used and report back when it is tasted!!!

Blending the spice mix

Trimming the loin of pork(center cut only)

Coating the pork with rub..

Wrap it up! Gorgeous belly of pork wrapped around loin..

Tied off and ready to go into the fridge for 3 days!

Recipe for spice rub:

3 garlic cloves

About 1 tablespoon fresh rosemary and sage

3 tablespoons fennel seed

1 tablespoon chili flakes

whizz in processor and you are good to go..!

Thinking Seasonal

Pear Apricot Almond Loaf

diva's classic wheaten sourdough with fresh pears, dried apricot, & whole almonds... a savoury bread, spotted with autumnal sweetness....

Some photos from the Dingle Food and Wine Festival...

We did it!

its times like these that make all your hard work, more worth it! we landed 2 silver medals in the National Irish Food Awards! the Lemon Meringue Tartlet made a silver medal as well as our Seeded Loaf! considering its only our first year entering, we did really well! we even have some shiny trophies to prove it!
now that we are riding the winning wave, shannen has some new ideas for autumn menus, so it doesnt stop with the awards. if you haven't tried either of these items we bake bread wed-sun every week. the lemon tartlets are usually in the case by mid day.

treat yourself!

taylor