Original Text: /”What’s on offer?
John Wyer garnered considerable patronage for his sourdough and breads when Forest Avenue restaurant had to temporarily operate as a bakery and shop amid the pandemic. Once the establishment went back to being a restaurant, Tom and Finn Gleeson of Bunsen Burger proposed a partnership on a bakery project. In February, the bakery named Una was opened in Ranelagh, next to Night Market.
It is a stylish, well-lit bakery. There is an array of pastries on the counter and substantial pieces of focaccia and sourdough on the racks. The focaccia, based on sourdough and made from Shipton Mill’s organic flour, is left to ferment for a day to two days and is completed with bio-dynamic extra virgin olive. It’s cooked in a Salva deck oven, at a temperature range of 255 to 265 degrees.
The signature sourdough is definitely worth trying when you visit. It’s created using Mariagertoba, an heirloom flour sourced from Quartz Molle mill in Denmark, which is owned and run by an Irish farmer named Fintan Keenan who adopts regenerative farming techniques.
What did we get?
The options were limited to just two savoury dishes, a Gubbeen and mushroom quiche, and bacon jam escargot (a type of spiral pastry). We also got a focaccia, an almond croissant and a cream puff.
How was the experience?
The service was top-notch and welcoming. You order and pay directly at the counter.
Did we enjoy the food?”/
The quality of food offered is truly extraordinary. The quiche presents a soft and custardy filling, enhanced by the flavours of mushrooms and Gubbeen, encased in a delectably buttery and flaky crust. It pairs wonderfully with a crisp, fresh salad. The bacon jam escargot resembles a Danish laminated pastry, featuring a savoury bacon jam spiral filling, accentuated with a sprinkling of cheese that cooks to a golden, crunchy delight. It leans considerably more towards being a pastry, rather than a lunch dish. The focaccia truly stands out, presenting a marvellous taste experience that rivals any other. It boasts a substantial thickness with an airy interior and the right amount of chew. The irresistible taste of the olive oil permeates up from the crusty base, creating an ideal companion for a creamy cheese. The choux pastry cream puff is a feather-light treat, brimming with delicious cream. Not being twice-baked greatly favours the almond croissant, which showcases a lavish layer of marzipan and flaked almonds on top.
As for the packaging, all the bakery items including bread and pastries, are carefully wrapped in paper and packed into paper bags.
The total expenses came to €25 for a lunch serving two people: €5 for Gubbeen quiche, €5 for bacon jam escargot, €6 for focaccia, €5 for an almond croissant, and €4 for a cream puff.
Currently, only takeaways are available, from Thursday through Sunday, 8am to 4pm or until the stock runs out. However, the plan is to extend to daily service by the end of June.
Upon considering reordering, the answer is indisputably thumb’s up. The bakery is brilliant in its offerings, portion sizing and pricing. Do remember to arrive early though, as there’s a high likelihood of them selling out.