Bread 41: Dublin Bakery Plans Expansion Despite Cost of Living Concerns

Dublin Bakery Bread 41 Plans Rapid Expansion Despite Economic Headwinds

Bread 41, the Dublin-based high-end bakery and cafe group, is embarking on an ambitious expansion plan, aiming to double its footprint in and around the city within the next 18 months. The company, founded in 2018 by chef Eoin Cluskey and Stephen McKenna, currently operates locations in Pearse Street, Stillorgan, Cabinteely and Greystones, with a fifth store slated to open in Bray, County Wicklow, within the next four weeks. At least three additional locations are planned before the end of 2026, including one on Dublin’s north side and another in a yet-to-be-determined seaside town.

The expansion comes as the bakery sector, and the wider hospitality industry, faces significant economic challenges. Cluskey acknowledged the “uncertainty” surrounding the cost of living and doing business in Ireland, citing a recent 20 cent per litre increase in diesel prices as an example of the pressures facing the business. He noted that a haulier who supplies flour and grain to Bread 41 has seen weekly bills increase by €7,000. Despite these hurdles, the company is forging ahead, driven by strong customer demand and a commitment to reinvesting profits back into the business.

According to accounts filed for Bread Nation, the company behind Bread 41, profits rose to €606,736 for the financial year ending June 2025, up from €543,632 the previous year. Headcount also increased, growing from 58 to 81 employees over the same period. Cluskey emphasized a desire to maintain the company’s independence, stating that “every cent” made is reinvested rather than seeking external equity. He expressed satisfaction that the business continues to operate with a “start-up” mentality, prioritizing the ability to consistently meet payroll.

The investment required to open a Bread 41 bakery is substantial. Cluskey detailed the significant costs involved, stating that a small bakery now costs between €300,000 and €500,000. Fit-out costs alone reach €250,000 before even purchasing ovens, which can add another €100,000. The coffee setup represents a €65,000 investment, and utilizing a local joiner adds between €60,000 and €100,000 to the overall expense. This contrasts sharply with the investment required to open a simple cafe, which Cluskey estimates at around €40,000.

Bread 41’s success is rooted in its commitment to quality ingredients and traditional baking methods. The bakery specializes in organic, naturally fermented breads and handcrafted pastries, sourcing ingredients locally whenever possible. Founded on principles of sustainability, community, and craft, Bread 41 distinguishes itself from conventional bakeries by avoiding additives and embracing slow, regenerative processes. The company also actively engages in education and collaboration with local farmers, aiming to promote a more resilient and healthy food system. This approach has clearly resonated with consumers, with frequent long queues reported at existing locations.

Cluskey’s commitment to opening a location on Dublin’s north side stems from consistent feedback from customers. He acknowledged receiving “grief” for the lack of a northside bakery and confirmed that actively searching for a suitable location is a priority. While the immediate focus remains on Dublin, the company has longer-term ambitions for expansion across Ireland, described as an “all-Ireland approach.”