A drive for experience and love for good food led Bart Pawlukojc and Nicole Server-Pawlukojc to the #1 restaurant in the world, called “Noma” in Copenhagen where they met, worked, fell in love and became happily married.
Although they come from different chef backgrounds, they come together in Arán Bakery & Bistro to bring you a taste of what they’ve learnt from all over the world.
Recently awarded as Leinster's Local Food Heros at the 2020 Irish Restaurant Awards. An award which recognises individuals that promote food culture in their locality and inspire people to get involved with food.
Arán Bakery & Bistro is our creative outlet that allows us to make top-quality food accessible to everyone. We aim to make simple, yet delicious dishes made from local ingredients that everyone can enjoy. It is very important for us to not be bound by one single menu or one single concept.
Our menu showcases the best of local produce from Kilkenny and nearby counties, including locally grown stoneground flour from The Little Mill in Bennettsbridge, Goatsbridge trout, Dizzy Goat Farms wild pig sausage, and wild Kilkenny mushrooms.
Our dishes are like the weather - they can change from day to day depending on what’s in-season, and what our local producers have to offer. We bake our bread and grind our flour in house. We source as many ingredients as possible from our local producers and farmers.
♥ WE ARE DOG-FRIENDLY ♥
A full list of our bread selection on offer can be found on our menu.
We make real sourdough through fermentation. Bulk Fermentation, autolyse and basket fermentation.
Arán & Polish Sourdough
Our signature Arán Sourdough Bread -A mixture of 70% Ølands wheat and 30% Purple wheat makes the loaf. Purple wheat gives the bread a unique nutty flavour and dark purplish colour. It takes a total of 48 hours to make.
We start with our Sourdough Mother, which we feed twice a day. When the Mother is ready, we make the dough and bulk ferment it for a couple of hours. Then, we pre-shape, bench rest, and shape the actual breads. Finally, We put them to sleep in baskets in the fridge for 24 hours. When they are rested, it's time for baking. The oven needs to be really hot, like 260 degrees HOT! If everything in the last 48 hours went well, we get our wonderful Arán sourdough!
We work with The Little Mill in Bennettsbridge, Co. Kilkenny, just 10km away, to source all our local heritage flours.