Slice Café is the Northside little sister café of the beloved Cake Café, originally opened by Michelle Darmody and now operated by the former manager, Ray O'Neill. The modern neon sign outside and the white facade will catch your eye on the otherwise traditional Manor Street in Dublin’s Stoneybatter.
Inside the style is minimalist and modern, with plant pots hanging from the ceiling, colourful cushions and cookbooks to browse. Michelle clearly has an eye for beautiful design; the café also sells branded products such as maps, tea towels and cushion covers.
Behind the counter the shelves are filled with quality products (mostly Irish) and jars of preserves. Slice is clearly supporting small Irish producers and it's great to see. Their milk and porridge are Irish and organic, their vegetables grown in North Dublin and their coffee is roasted in Dublin by 3FE. The blackboard outside encourages customers to ask questions about the provenance of their ingredients.
Breakfast options include organic porridge, scones, granola with poached fruit and vanilla cardamom yoghurt and homemade beans on toast. At lunch sandwiches vary from smoked fish with cucumber, dill pickle, organic leaves on sourdough bread to salt beef with caraway seeds, cabbage slaw and homemade salad cream. When it comes to weekend brunch, eggs (baked, scrambled and poached) are the stars of the show.
Like its sister café, they also serve a range of unique homemade cakes all day every day. These sweet treats include granola buns, courgette and citrus cake, and sticky coconut cake with jam filling.
At Slice it's all about wholesome cooking where the ingredients speak for themselves. Dishes are plated simply and we love seeing top producers like Ed Hicks, Gubbeen, Le Levain bakery, 3FE and Highbank Apple Orchard on the menu. It's unfussy and homely, just as a neighbourhood café should be.
