This smart modern premises west of the Foyle in Derry city is now Kemal Scarpello's main business location - a proud development from the original sourdough bakery near Burt in Co Donegal, where it all started for this legendary baker.
The small purpose-built bakery (“Ireland's first fully functional Wood Fired Brick Oven Bakery!”) at the Scarpello family home earned a reputation well beyond the immediate area - and out of all proportion to its size - for its superb sourdough and other breads, including traditional Irish breads, and wood-fired pizza.
A self-confessed obsessive when it comes to quality food, especially bread, Kemal is an ardent supporter of Slow Food and the Real Bread movement and he has always emphasised the importance of using as few ingredients as possible - but of the very best quality - in breadmaking.
Although the business has grown, and is reaching a whole new audience, it remains an artisan process and very quickly established itself as a quality destination in a city well known for the excellence of its restaurants.
Sourdough breads remain the cornerstone, and Scarpello's Neapolitan-style pizza is also produced on an additive-free sourdough base that's cooked at a very high temperature in a wood-fired oven to create the classic charred crust and deliciously moist interior... Paired with equally gorgeous toppings featuring the very best virgin olive oil and freshly shaved parmesan, the range includes several vegetarian ones - don't miss the one with locally produced Dart Mountain Goats Cheese if it's on. There's also a short but tempting list of appetisers, sides and dips - and great coffee too.
Heaven for sourdough lovers, it's no wonder that Scarpello and Co has such an ardent following.
