A local favourite, this. We make ours by hand (naturally), using our own Magherafelt natural sourdough yeasts and flour milled – where else? – in Belfast. Extra top heat creates that traditional dark crusty lid, while the centre stays fluffy and light.
HOW TO ENJOY
Spread with soft Irish butter and savour with a hearty bowl of soup. Or pile in the tuna mayo and you’ve a meal in itself…
AND ALSO TRY
Love the light and soft inside of a Belfast Bap? Then try our classic White Sub.