At O’Donohue’s Bakery, the aroma of freshly baked bread tells a story that spans generations. The story is one of family, resilience, and a deep-rooted passion for baking. Spanning generations, it’s a testament to the enduring love of the craft, a commitment to community, and the power of chasing a dream.

From Humble Beginnings

“Our family has been tied to baking for as long as I can remember,” recalls Louise O’Donohue, General Manager of O’Donohue’s Bakery. “I’m the fourth generation! My dad, Cathal, is a third-generation baker who discovered his passion for the trade at a very young age. After going to college, he honed his skills at various bakeries, including McCluskey’s, where he met my mam. Her mother worked there, too, and soon after, their love story began.”

After marrying and settling in Dublin, Cathal and Francis started their family, raising their three children at the time. Despite the demands of family life, Cathal harboured a dream: to one day own a bakery of his own. When an advertisement appeared in the paper for a bakery for sale in Tullamore, he knew it was his moment. The couple sold everything, including their house, but they were still 5,000 pounds short. The seller, Oliver McGlinchey, believed in Cathal’s vision and offered him a loan. Cathal paid it back in just six months, setting the tone for the bakery’s future success.

A Family Affair

The bakery opened in 1989, and the early years were a whirlwind of hard work and sacrifice. “As kids, we saw how busy Dad was—he’d come home for dinner, then head straight back to the bakery. Sometimes we had to tiptoe around because he was sleeping during the day before his next shift,” Louise shares.

But Cathal’s dedication was unwavering. “He loved it. Why else would you do it?” Today, Cathal remains the heart of O’Donohue’s Bakery as Managing Director, overseeing product development, building maintenance, and much more.”

Returning to the Bakery

For Louise, life at the bakery wasn’t always part of the plan. “I was into horses,” she declares. After college and travelling abroad for a while, she returned home. A stint driving the delivery van for the bakery rekindled a love for the family business.

“I actually loved that job because you’re up at 4am every morning, you’re on your own, and once all the bread is delivered to the shops, you come back, empty your van, clock off, and go home. It’s lovely.
I don’t know what that feeling is like anymore.” Over time, she transitioned into sales and management, ultimately taking on the role of general manager.

Building Community and Innovation

O’Donoghue’s Bakery isn’t just a workplace; it’s a family. According to Louise, “Our staff are our biggest asset; they spend a third of their lives here, and I believe in having a bit of craic along the way. A happy team means better bread.”

Today, O’Donohue’s Bakery operates from three units in the Kilcruttin centre in Spollenstown, Tullamore, covering 26,000 square feet and employing 34 staff, including bakers, drivers, office workers, and more. The bakery exports to the UK and Germany, staying true to its mission: to create better opportunities for its team and provide innovative bread solutions.

“We source most of our ingredients from Irish suppliers, like Odlums for flour. There’s a science to it—we require a specific flour spec, and while some wheat comes from abroad, we remain committed to quality and consistency.”

Enter the Penny Loaf

In 2013, the bakery launched its groundbreaking product: the Penny Loaf. The mini bread pan is fully baked, blast-frozen, and designed for ultimate convenience. Ideal for chefs in hotels and restaurants, the Penny Loaf thaws in just over two hours, lasts three days, and can be quickly refreshed in the oven or air fryer for perfect flavour and texture.

The mini loaves have no additives or preservatives and are made with age-old recipes using traditional baking methods and Irish ingredients partnering with another Offaly company, BiaSol, using their upcycled malted grains. rich in prebiotic fibre for a healthier lifestyle.

According to Louise, “It’s a game-changer for the food service industry; chefs can serve high-quality bread without worrying about waste or freshness.” The product has also made its way into retail, with freezer packs now available in Musgrave’s outlets, and this month it launches in Dunnes Stores.

Innovation and the Future

O’Donohue’s Bakery continues to innovate, keeping an eye on global trends while staying true to its roots. According to Louise, “If we hadn’t launched the Penny Loaf in 2013, we wouldn’t be here today. That’s a fact.” O’Donohues is also concentrating on bao buns. Inspired by the booming Asian street food trend, they developed their own Irish-made, fluffy, handcrafted ‘Bao Buns.’ The easy-to-use Bao’s are a favourite in ‘Poulet Vous’ at the Marina Market in Cork.

Looking to the future, O’Donohue’s Bakery aims to lead in innovation, solve problems, and remain the go-to provider for bread solutions. It’s a vision built on the same principles that started it all—passion, perseverance, and pride.