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Second Street Bakeshop

Second Street Bakeshop is my second company born from a sweet idea. I first started cooking and selling homemade sweet treats to my classmates in Secondary School when I was 15. Years later after emigrating to San Francisco where I lived for 20 years, I started an artisan Irish cookie company called Clairesquares selling shortbread, caramel and chocolate square shaped cookies to the American’s.

In 2019, I decided to sell up and move home to Cork, through lockdown I was baking and creating in the kitchen and during that time, encouraged by feedback from friends, I decided to launch an American-style sweet treat company Second Street Bakeshop in late 2021. From Cork Incubator Kitchens in Carrigaline, we produce toffee laden brittle that’s coated in Belgian chocolate and finished with fresh Atlantic sea salts.

Through this business, we’ve fundraised for Ukraine, donated to local charities and supported through in kind donations where possible. We use sustainably farmed chocolate that is traceable to it’s source and cocoa farmers are paid a living wage. Packaging is 100% recyclable

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