Our crêpes are even tastier now!

In order to source more locally produced goods, we are proud to announce that from this week we will be using Adare Farm country fresh milk to make our crêpe batter .

It is a fresh local product coming direct from a family farm in Adare.

Adare farm country fresh milk is pasteurised but non-homogenised which gives the milk a signature rich and creamy texture and taste.

What is pasteurisation? Pasteurisation is a compromise. You can kill all bacteria and make milk sterile but this significantly and adversely affects the taste and nutritional value. When milk is pasteurised it is heated to a high enough temperature to kill certain (but not all) harmful bacteria while minimising the affect on taste - 74 degrees for 15 seconds.

What is homogenisation? Homogenisation is the process which stops the cream rising to the top. It is a mechanical process where the fat globules in milk are pulverised or beaten until they are broken into much smaller particles which distribute evenly throughout the milk. The milk is not process in this manner preferring instead the more natural and traditional taste and texture achieved by omitting this step.