A well known and much admired patissier throughout Co Meath and beyond, you can often spot George Heise working in the kitchen of his patisserie amongst the mixers, ovens and stacks of baking tins.
Originally from Germany, George worked in Munich, Bermuda, Montreal, Geneva, Paris, Windsor, Japan and London, holding such prestigious posts as sous chef on the QEII, before settling in Ireland in 2000 and opening his patisserie in 2001. He's also one of only 155 Masters of Culinary Art worldwide.
Which is all to say that you're in for a real treat at this Continental-style bakery. George bakes a wide range of fresh breads and scones, and the brown bread and blueberry scones are especially good.
A soup of the day is available as well as proper handmade sandwiches on the bakery's own fresh bread. Full meals, starting with breakfast – the full Fry-Up, scrambled eggs – and moving on to lunch – spicy chicken bap , Caesar salad – are available from 9am.
But it should come as no surprise to hear that the real star here is the desserts. The cases are filled with treats like apple crumble cake, pear and frangipane tarts, Bakewell tarts, eclairs, cookies, coconut macaroons, coffee cake, Baileys cheesecake and lemon meringue pies... Chocolate lovers are well catered for with chocolate truffle cake, chocolate fudge cake, brownies and, perhaps the most decadent dessert of all, the ultra rich Sacher torte.
Most desserts are made as generous individual-sized portions that are just big enough for two people to share. For the widest selection of treats, head to the patisserie on a Friday or Saturday, when they offer the best range.
There are five small tables in a bright space, perfect for enjoying a cake and coffee. A small range of homemade jams and relishes is still for sale though, along with the local Newgrange Gold rapeseed oils and Dunany Flour.
A great spot for locals and a wonderful place for visitors and travellers on the N2 to know about for a coffee and sweet treat to break a journey or to take home.
