01. The field

A pop-up at Joyce's, Main St, Borris, Co. Carlow

Plúr is a sourdough bakery that grows its wheat in Carlow, then stone-mills it before setting up shop at Joyce's on Main St.

Grown
Carlow
Milled
On granite
Baked
Fri & Sat
Shop the flour Inside the mill

Seed to loaf

We grow wheat in Carlow, mill it once over granite and bake it slow with nothing but flour, water and salt. Then we pour Silín coffee where the pints usually go.

1Pass over granite
5Steps, field to oven
1.5kgSilín roast batches
2Mornings a week

02. We grow, we mill, we bake

Seed → Loaf

Five steps, all of them ours, from the field to the oven. Then two mornings on the old bar.

  1. A red tractor drilling seed into a brown Carlow field

    01 —Seed

    In the field

    Sown in Carlow soil

  2. Ripe wheat standing beside the cut stubble

    02 —Harvest

    The field

    Cut at full ripeness

  3. Close-up of the dressed furrows on the granite millstone

    03 —Mill

    Milling

    Stoneground on granite, one pass

  4. A pain au chocolat cut in half, showing its layered, honeycombed crumb

    04 —Levain

    Mixing & shaping

    Slow, naturally leavened

  5. The scored crust of a dark-baked sourdough loaf

    05 —Bake

    Baking

    Open crumb, deep crust

  6. Pastries and bread laid out along the old bar at Joyce's

    06 —On the bar

    The pop-up at Joyce's

    Main St, Borris. Until it runs out.

    Opening hours
Close-up of the dressed furrows on the Astreia granite millstone
The stone · Astreia granite
The Astreia stone mill at Plúr, with wooden case and granite stones

03. The mill

One pass over granite.

Milling our own grain lets us keep the bran, germ and flavour that industrial roller milling strips away. Flour goes from stone to dough in days, not months.

Read about the mill
Grown
Grown in Carlow
Milled
Astreia granite stone mill, single pass
Sifted
Only when a recipe asks for it
Baked
Naturally leavened, long fermentation

As featured on

Ear to the Ground

RTÉ One, Irish farming series

Our field-to-loaf story: growing the wheat, milling it on stone and baking it the same week. Followed for the programme.

Watch the segment

04. The counter

From the bakery

All products
  1. 01 "We Grow Bread" T-Shirt Plúr Mill & Bakery €25.00 Sold out
  2. 02 Bread Head Subscription Plúr Bakery €30.00 Sold out
  3. 03 Colombia Natural Decaf Silín Coffee €16.00
  4. 04 eGift Card Plúr Bakery From €10.00 View →
  5. 05 Immersion Coffee Bag [Kenya Koji Orange] Silín Coffee From €3.00 View →
  6. 06 Kinto SCS cotton paper filter 4cups Silín Coffee €6.00

Collection only We're not posting flour or coffee for now. Orders are collected at the pop-up in Joyce's Bar & Grocery, Main St, Borris, on Friday or Saturday between 9am and 1pm.

RWANDA OmniRoast Kirunga Lot 3 · Modern omni-roast 1,800 maslJuicy & floral NATURAL

On the bar now

Rwanda, Kirunga Lot 3

  • Blueberry
  • Tropical fruit
  • Violet
Tasting notes Shop Silín

On the speakers

Plúr playlist

What plays in the bakery while the mill runs and the ovens come up to heat. Same soundtrack behind the bar at the pop-up.

Press the record to play

 

 

Open the full playlist in Spotify

06. The room

Breadon theold bar.

The pop-up

A bakery at Joyce's on Main St

We take over the old bar in Borris: bread on the counter, pastries on the taps side, Silín coffee poured where pints usually are. Friday & Saturday, 9am – 1pm.

Opening hours Where to find bread

Where to find bread

Joyce's Bar & Grocery

Main St, Borris, Co. Carlow, Ireland

Get directions