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Originally from Montpellier France, Yannick G. Forel boulangier and Patissiere came to Ireland to introduce traditional French baking to the masses. Yannick's award winninng sour dough bread was first introduced to Ireland while he spent time as the baker at the infamous Brooklodge Hotel and Wells Spa in Co.Wicklow and then as the patisseriere in Dublin's Fallon & Byrne. Passionate about his trade, Yannick decided to set up a baking first in Ireland with a traditional French boulangerie and
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