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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.
In 2019, I decided to sell up and move home to Cork, I began baking and creating in the kitchen and during that time, and encouraged by feedback from friends, I decided to launch an American-style sweet treat company named Second Street Bakeshop in late 2021 and we took part in the Food Academy in 2023
From Cork Incubator Kitchens in Carrigaline, we produce toffee laden brittle that’s coated in Belgian chocolate and finished with Achill Island sea salts.
Our all-natural products are palm-oil free and naturally gluten-free. We use sustainably farmed chocolate that is traceable to its source, and our packaging is resealable and 100% recyclable.
