About us

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Bandon, Cork, Ireland
Alan and Zoe Tennyson make bread from their home in Cross Mahon Bandon Co. Cork. They specialise in organic spelt and wheat breads sourcing local organic produce where possible. Our wholemeal spelt breads are made with Ballybrado flour, the only Irish producer of organic flours. We hope to add further organic breads as we continue to source producers.

Thursday, November 26, 2009

Trying to do our bit

All profits from our next series of classes are going to local charities to support their work with victims of the floods. Any suggestion which charity? St Vincent De Paul seems like the obvious choice. Go to http://bit.ly/6DfiJp to book your place

Saturday, November 21, 2009

Bread making in the new year

Our next series of courses have been confirmed with Fionnuisce for the new year.

We'll be running our popular courses in February March and April.

Sunday 21st February 2009: Fundamentals of Yeast Bread This course also includes the use of wild yeast and sourdoughs.
11am till 3pm. Seasonal and locally sourced lunch included.

Sunday 21st March 2009: Italian classics - Pizza & Foccacio.
11am till 3pm. Seasonal and locally sourced lunch included.

Sunday 25th April 2009: Coming back home - Classic Irish sodas with a contemporary twist and scones.
11am till 3pm. Seasonal and locally sourced lunch included.

All of the classes are small and intimate, participants get the opportunity to make their own bread, these are not demonstration classes.

Each participant will receive individual tuition and take home the skills to make bread by hand at home without the use of expensive gadgets!



Saturday, October 31, 2009

Website up and running

Hello Bloggers!
Our website is launched and fully operational! Head on down to www.alphaomegabreads.com and have a peep. We are particular excited about the online booking feature for our bread making classes. A big thanks to pressplaydesign.com!

Monday, October 5, 2009

Three day coming soon

We are looking to recuirt more bread evangists! Following the success of our first course we are running another 3 day bread making course, starting on the 18th October, continuing 8th November and finishing the 22nd November.

The courses are designed as stand alone days, so you can attend one or many.

Course content will follow the schedule set out in pervious posts. Briefly this is
Day 1. Fundamentals of yeast bread.
Day 2. The Itialians. Pizza and Foccacia
Day 3. Coming back home. Classic Irish sodas. With some unexpected history!
All courses will include seasonal local lunch and as much craic as we can muster!

We are currently having some technical difficulties with our website, so please phone Zoe 086 3164197 to book your place.

Thursday, July 23, 2009

Day 2 Italian favourites for your family

Sunday 27th July 2009 11am to 3pm

Fionnuisce, Bandon

Group size: 6

On our second day we are going to get stuck straight into a basic pizza dough. Kneading first to a elastic dough. Once we have that a soft and springy ball, it will be set aside to prove.

Immediately after the pizza the focaccio will need to get itself together. It is going to be very similar to our pizza dough with the addition of fresh herbs (sage or rosemary or both). It will again be set aside to prove its worth.

Once the pizza dough has proved we will knock it back, roll it out, covered in a sieved tomato sauce, with fresh mozzarella, Parmigiano Reggiano and you guys will create your own original.

While our pizza is in the oven we will be shaping our focaccio and getting it ready for its second prove.

At this point the pizza will come out and be given a couple of minutes to rest. While we enjoy it for our lunch the focaccio will be in the oven.

Can’t wait!

Thursday, May 21, 2009


Mini white loaves Rocket Pesto loaf      Multi-Seed Soda

Thursday, May 7, 2009

We are currently working on our website and should have a it up and running in the coming weeks.  when it is up you will be able to find us at www.alphaomegabreads.com

Bread Making Course


Day 1 The Fundamentals of Yeast Bread

Sunday 18th October 2009 11am to 3pm

Fionnuisce, Bandon

Group Size: 6 and perhaps 2 kids (over 8yrs)

On our first day we will begin by looking at the Bakers formula and getting the balance of flour, water, yeast and salt just right.

Once we have our quantities right we will get stuck in. The plan is for participants to take their basic dough in four different directions.

Loaf 1:

Oaty Wholemeal

Loaf 2:

Seeded Loaf

Loaf 3:

Buttermilk loaf

Loaf 4:

Wholemeal loaf


Now comes the kneading!

Once we have the dough, beautiful soft and elastic it will be ready to prove. This will give us a window to make our soup and cover some other important topics related to the humble loaf. Including some options to improve our bread further (sourdough, old dough and fresh yeast).

Our dough is now ready to knock back and shape. Handling dough at this stage is one of the biggest pleasure to making your own bread. It soft, warm and literally alive. Once shaped our loaves are now ready for their second proving.

We will use this time to have a look at some cook books which light the way in terms of further study;


Whitley, A. (2009) Bread Matters Why and How to Make your own. Fourth Estate. London.

Stevens, D. (2009) Bread River Cottage Handbook No.3. Bloombury. London.


Having had their last meal, our little yeast spores are ready for the oven.

While our bread is baking we will have time to absorb the beautiful smell and explore some of the factors related to the mass production of bread.

Finally we can enjoy some soup (we will be having something fresh, seasonal and as local as possible) and fresh bread together. We will have other fresh bread there, since you may want to bring home a complete loaf.

Our aim is to support the sharing of skills and knowledge about traditional methods of cookings. For this reason we have kept our prices as low possible.

Sunday, April 26, 2009

Slow Food

Thursday, April 23, 2009

Sunday, April 12, 2009

Our current breads are . . .
  • Rosemary focaccio. A traditional Italian flatbread, which makes beautiful bruschetta and sandwiches. Made with organic strong white flour, rosemary, water, yeast and salt.
  • Sage focaccio. Like the rosemary focaccio, a classic italian bread. Made with organic strong white flour, sage, water, oil, yeast and salt.
  • Traditional white yeast bread. The old staple, so used and abused! But with a little TLC it can become a thing of beauty. Organic strong white flour, butter milk, water, salt & yeast. Move away from the dark side and come home to real bread.
  • Multi seed soda bread. We love this bread! Plain flour, organic bran, organic pinhead oatmeal, linseed, sunflower seeds, bread soda, treacle, butter milk, oil and salt.
  • Spelt bread made with organic Ballybrado flour. This ancient grain is making a fast come back, due the growing population with wheat intolerances. We use locally milled ballybrado organic spelt flour. Spelt flour, butter milk, water, oil, yeast and salt.
  • Spelt soda.  This bread is yeast free, dairy free and wheat free.  Made with organic spelt and rye flours, organic oatbran, organic pinhead oatmeal, linseed, sunflower seeds, bread soda, soya milk, oil and salt.
  • Raisin & marmalade bread. Organic strong white flour, butter milk, free range egg, water, raisins, sultanas, marmalade, salt, sugar, oil & yeast.
  • Banana bread with apricots, sultanas & lemons. Plain flour, real butter, sugar, apricots, sultanas, bananas, lemon rind, oil, free range eggs, butter. 

Please post any comments or suggestions.