Bywater
Getting reviews...
Bywater’s Irish Brown Bread hails straight from chef and co-owner Brian O’Donnell’s Irish mother. The locally iconic bread is one he’s “been eating all my life.” O’Donnell bakes his mother’s adaptation of her own mother’s recipe, using sweet buttermilk, wheat bran, flour, baking soda and baking powder for a dense, hearty bread with a delicate crumb, and serves it alongside butter whipped with Greek yogurt and Maldon sea salt.
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