Joe Fitzmaurice of riot rye is one of the pioneers of modern sourdough breads in Dublin and one of the founder members of Real Bread Ireland. His career in food was hugely influenced by his family and we begin this conversation with some of Joe’s lingering food memories of his mother’s cooking in particular wholemeal naturally fermented sourdough bread and simple nutritious, macrobiotic foods. In 2004 Joe and his wife Julie decided to join Cloughjordan Eco-village and build a wood-fired bakery: Cloughjordan Wood-fired Bakery. A decade later they decided to set a new course with their business in response to the continuing demise of true artisan and craft bakeries in Ireland and set up riot rye.

Our conversation traverses the parable of the local micro-bakery in Ireland. What is our culture of bread baking in this country and how is this evolving today? What is life really like as a baker? And how are micro bakeries in small communities becoming a hub of employment and nutrition. What is really going on with sourdough? These are just some of the questions and topics we found ourselves indulging in with Joe. 

We hope you enjoy this listen and if you feel the need to stretch and fold your own sourdoughs, check out Riot Rye Bakehouse and Bread School’s extensive selection of online tutorials , in-person classes, and their shop of Irish baking ingredients.  

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