Fermentary

The Ferment.ary is out there. Way, way, out there.

Seamus and Jenna, from Plur Bakery, and James and Janine, the fermentation experts, are doing what no one else has done before: they have created a space - a beautiful space - focused on the fermentation of breads and drinks.

That may sound worthy, and it is. But The Ferment.ary’s secret is that their breads and drinks are stunningly fine, the product of rigorous discipline, skill, and imagination. Using the fermentation skills of the past, they have brought us something that looks and tastes as if it has come direct from the future. 

The breads and the drinks are other-worldly: amazake croissants; black cherry and rosemary kombucha on tap; in-house koji; jackfruit pizza with peri peri coconut kefir sauce; dilisk chickpea miso roll; vegan pain au chocolate.

Everything they make shows that The Ferment.ary is, in fact, actually an advanced, warp speed team of culinary creatives in action. There is nowhere else like this outstanding destination in Borris, and every food lover should make a dedicated pilgrimage to see and enjoy what this extraordinary team are doing.