Bread 41 Plans Expansion, Navigating Rising Costs in Dublin’s Bakery Scene

Bread 41, the Dublin-based bakery and cafe group founded by Eoin Cluskey and Stephen McKenna, is poised for significant growth, aiming to double its footprint across Dublin and beyond within the next 18 months. Despite facing challenges from increasing operational costs, the company is demonstrating resilience and profitability, reinvesting all profits back into the business.

Expansion Plans and New Locations

Since its inception in 2018 on Pearse Street, Bread 41 has expanded to include locations in Stillorgan, Cabinteely, and Greystones. A fifth store is scheduled to open in Bray, County Wicklow, within the next four weeks. Cluskey has stated the company intends to open at least three more stores before the end of next year, with a focus on establishing a presence on Dublin’s north side and in another seaside town. The Irish Times reports Cluskey’s commitment to serving the north side, acknowledging the demand from that area.

Financial Performance and Investment Strategy

Accounts filed for Bread Nation, the company behind Bread 41, reveal a profit of €606,736 for the financial year ending June 2025, an increase from €543,632 the previous year. The company also increased its headcount from 58 to 81 employees during that period. Cluskey emphasized that all profits are being reinvested into the business, with a deliberate strategy to avoid external investment and maintain control over the company’s direction. The Irish Times

Rising Costs and Operational Challenges

Bread 41 is navigating a challenging economic landscape marked by rising costs, particularly in areas like diesel and raw materials. Cluskey highlighted a recent 20-cent per liter increase in diesel prices and a €7,000 weekly increase in the cost of flour and grain imports. He acknowledged that these issues will “seize years” to resolve. The Irish Times

Commitment to Quality and Sustainability

Bread 41 distinguishes itself through its commitment to using organic flour, supplied by Shipton Mill, and employing traditional stone-grinding methods to retain the nutritional value of wholemeal flour. Bread 41’s website details their dedication to “Real Bread,” defined as bread made without processing aids or artificial additives, consisting simply of flour, water, salt, and fermentation. The bakery offers a range of sourdough breads, including Seeded Sourdough, Malt Loaf, Country Sourdough, and a Sourdough Baguette, as well as other baked goods like Batch Bread and Oat Porridge Loaf.

Investment Costs

Opening a new bakery represents a substantial investment. According to Cluskey, fit-out costs alone reach approximately €250,000, excluding the cost of ovens (around €100,000) and joinery work (€60,000-€100,000). The total cost of a small bakery can range from €300,000 to €500,000. The Irish Times