Eamonn Sweeney has always loved baking, ever since he was a little boy making cookies in the family kitchen. In 2001 he set up Blackbird Bakery, delivering quality homebaked goods to cafés and restaurants. Soon Eamonn was selling at Northcross market in East Dulwich, and in 2005 he opened his first shop in Herne Hill. Now Blackbird Bakery has six shops, delighting customers with an array of sweet and savoury treats, from tarts and cakes to quiches and breads.
Blackbird Bakery’s breads are all organic, which Eamonn is very passionate about. He is particularly proud of the sourdough bread, made with organic flour and matured over three days. His insider tip for a scrummy lunch is sourdough toast Welsh rarebit with a poached egg. Another favourite is a slice of lemon polenta cake, lightly griddled on a dry pan so that both sides are warm and golden brown – perfect for a bit of teatime indulgence.
Eamonn loves baking so much that when he’s not at work he’s probably baking in his kitchen. He looks forward to the ‘mists and mellow fruitfulness’ of autumn, especially when the pumpkins and figs are in season and he can make pumpkin pies. But nothing beats the runup to Christmas, when the smell of cinnamon is in the air and the shops are full of mince pies, Christmas cakes and Yuletide excitement.
‘The great thing about Farmdrop is the fantastic range of quality products, all in one place.’ Eamonn Sweeney, Blackbird Bakery
● Blackbird Bakery only uses organic flour, real butter and free range eggs
● The sourdough bread is matured over three days
● Baked in West Norwood, south London