Cuisine de France celebrates 35 years

Born in France, Bread in Ireland: Celebrating 35 Years of Cuisine de France

For the past 35 years, Cuisine de France has been weaving a little piece of France into Ireland’s food culture. What began as a small bakery has become a cherished part of the food landscape, bringing the art of French baking to Irish homes, cafés, and tables.

From Paris to Dublin: The Beginning of a Delicious Journey

In 1989, two Irishmen Mr Ronan McNamee and his partner, Dr Pat Loughrey made the bold decision to bake and supply French bread to Irish stores. Armed with years of French baking expertise, a passion for quality, and a dream to introduce the people of Ireland to authentic French breads and pastries. The team began by importing frozen bread from France and used couriers to deliver it for the first few months, before setting up the bakery in Dublin.

The Heart of French Baking in Ireland

One of our signature products is, of course, the baguette. Baked fresh each morning, the baguette has become synonymous with Cuisine de France, its golden crust and airy interior a symbol of the authentic French experience. But beyond the baguette, our range now includes everything from pain au choc to the delectable, melt-in-your-mouth croissants that have become breakfast staples for so many.

A Fusion of Cultures: Bringing France to Irish Tables

While Cuisine de France remains dedicated to its French roots, we have also embraced changing Irish tastes. Over the years, our bakery has experimented with recipes that blend the best of both worlds. These fusion breads have earned us a special place in the hearts of customers who appreciate the blend of French sophistication and Irish warmth.

Growing from a Local Bakery to a National Favourite

What started as a small bakery in Dublin has now flourished into a nationwide brand, with Cuisine de France supplying breads to restaurants, hotels, and grocery stores from Cork to Galway.

Today, more than 2 million demi-baguettes are produced in Grange Castle, Dublin, and the recognisable Cuisine de France trucks deliver more than 60,000 cases of baked goods to stores and restaurants each week.

From breakfast pastries to chicken fillet rolls for lunch, Cuisine de France is embedded in the Irish diet.

“We’re incredibly proud of how far we’ve come,” reflects Shane Vaughan, Head of Marketing. “Our bread is now a part of daily life for so many Irish families, and it’s something we cherish deeply.”

A Look Ahead: The Next Chapter for Cuisine de France

As Cuisine de France celebrates this significant milestone, we look to the future. With plans to introduce more innovative bread varieties and expand our presence, the next 35 years are set to be even more exciting.

But no matter how much we grow, the company’s core values—tradition, quality, and community—will always remain at the heart of what we do.