We share stories about plant-based food from the passionate people who grow it to those who cook and bake with it, in Ireland and beyond.
We believe food is not just about nourishment; it's a powerful gateway to culture, history, and the environment. We delve into the diverse culinary landscapes, uncovering the rich tapestry of flavours, techniques, and traditions that make each food unique.
We want to unite a community of like-minded individuals who share a passion for good food. Whether you're looking for behind-the-scenes tours of food businesses, interviews with the business owners or you want to relax and unwind with ASMR-style videos, there's something for all food lovers here. Together, we embark on thought-provoking journeys exploring topics such as sustainable chocolate and vegan food to gelato made from food waste.
We invite you to join the conversation and share your insights and experiences along the way.
Looks like a great recipe for the plant-based among us, and I’m ooking forward to trying it. But I must take issue with describing it as “traditional”. The traditionalist would swap out the lemons and oat milk for buttermilk, and it would definitely be sugar instead of maple syrup. Don’t get me wrong: I’ve no doubt this tastes great. But traditional it isn’t!
Thanks so much for watching and the feedback. Yes we agree and should rename to something along the lines of Irish soda bread made plant-based. We’ll put the thinking caps on again 😊 hope you enjoy the bread otherwise 👍
It’s definitely a beautiful bread to make. Hopefully you can find somewhere to learn it or there’s lots of videos on RU-vid that can show you how to get started 👍
I also learned this trade and this guy seems to have a very good flow of work. I love sourdough bread and these look really good. I would like to work with him for a night or two. Greetings from Germany.
Yes, he’s an amazing baker. This was a whole night of work, it’s for sure a labour of love. If you want to know more about his bakery, the details are in the description. Thanks so much for watching, we’re glad you enjoyed it🙏
Thanks so much for watching. We're actually not sure but the details for getting in touch with Yola Bakery are in the description if you'd like to ask the baker, Jamie :)
Thanks for watching. The longer video is here if you're interested in watching more :) ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-CqJu_vel0Vw.html
Totally agree. So much food goes to waste so we love sharing amazing businesses like this one who are making a difference. We’ll be sharing a behind the scenes video with the owner of this business next week if you’d like to hear more. Thanks so much for watching 🙏
Yes those cartons at the start of the video were going to go to waste so they collect them from the supplier and use them for making plant-based gelato.
We hope you enjoyed this video. Let us know your thoughts below. If you'd like to see another similar video, watch how peanut butter is made here: ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-FkheDvMqB-8.html
Thanks for sharing and watching. Interesting to learn about different cultural perspectives on baking. I think we can all agree that making sourdough bread has to be a labour of love. Do you have any favourite breads from Poland?
We find it so hard to resist the temptation to cut into it whilst still warm. But we do love it toasted the next day too - so hard to beat the flavour of sourdough. Thanks for watching and sharing your experience!
Great cinematography, I predict that you will hit it big on YT. I have only recently discovered that irish soda bread exists, great for when I want something different or don't have time for classic bread.
Thank you so much for your kind words! We're glad you enjoyed the cinematography of the video. Irish soda bread is definitely a simple yet delicious option as a bread. Great that you found it!
We hope you enjoyed this video. Let us know your thoughts below. If you enjoy watching the process of bread being made, be sure to check this one out too: ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-CqJu_vel0Vw.html
Thanks so much for watching. As far as we know she uses chickpea water (aquafaba) - the OGGS egg alternative aquafaba, and stork as the butter alternative. Her business details are in the caption too if you’d like to get in touch for more information.
