Sheridans Cheesemongers is a bakery in Latin Quarter, Galway.
Sheridans Cheesemongers on Churchyard Street Galway stocks artisan bread from local producers; the cheese-and-bread counter is the best Galway food pairing.
Address: 14-16 Churchyard Street, Galway, H91 FN84
Galway Saturday Market bakers supply sourdough and Connemara-grain loaves; the best breads at the weekly market come from small Connacht artisan bakers.
Worth the queue: Seeded wholegrain country loaf from Saturday-morning bakes
Coffeewerk and Press on Quay Street Galway stocks rotating guest bakery pastries with a World Top-100 espresso; the morning croissant is the Galway ritual.
Worth the queue: Cardamom knot baked fresh each morning in-house
High Cafe on High Street Galway bakes Moroccan-spiced pastries and almond croissants daily; the specialty goods make it the most distinctive bakery in Galway.
Worth the queue: Tahini-swirl morning bun using long-ferment dough
Magpie Bakery in the Cornstore on St Augustine Street Galway bakes sourdough in tiny batches; wild-yeast croissants and rye sell out before 10am most days.
Worth the queue: Country sourdough with Connacht wheat and long cold-ferment
Galway Saturday Market bakers supply sourdough and Connemara-grain loaves; the best breads at the weekly market come from small Connacht artisan bakers.
Worth the queue: Seeded wholegrain country loaf from Saturday-morning bakes
Coffeewerk and Press on Quay Street Galway stocks rotating guest bakery pastries with a World Top-100 espresso; the morning croissant is the Galway ritual.
Worth the queue: Cardamom knot baked fresh each morning in-house
Ard Bia at Nimmos on Spanish Arch Galway bakes soda bread and seasonal loaves daily; the bread basket with cultured butter is a defining Galway lunch ritual.
Worth the queue: House-baked brown soda bread served at every table
High Cafe on High Street Galway bakes Moroccan-spiced pastries and almond croissants daily; the specialty goods make it the most distinctive bakery in Galway.
Worth the queue: Tahini-swirl morning bun using long-ferment dough
Kai Cafe on Sea Road Galway bakes daily bread from Murphys Moycullen farm grain; the morning bread counter is a West End Galway ritual before the restaurant.
Worth the queue: Seasonal vegetable tart made with produce from the Murphy farm
Magpie Bakery in the Cornstore on St Augustine Street Galway bakes sourdough in tiny batches; wild-yeast croissants and rye sell out before 10am most days.
Worth the queue: Country sourdough with Connacht wheat and long cold-ferment
