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Now that the donut has officially jumped the shark, fans of hipster baked goods are looking for a decent replacement.

If you get up early enough, you can find just the thing at the Rocket Man on Princes Street and Coal Quay Farmer’s Market on Saturday mornings.

Hand baked by Moray Bresnihan of Bread and Roses, buchteln are sweet and squidgy rolls filled with fruity jam – and they’re coming to take over from your boring old morning scone.


The traditional buchtel, which originated in the region of Bohemia, but plays a major part in Austrian, Slovak, Slovenian, and Hungarian cuisine too, is made of yeast dough and filled with plum Powidl jam or poppy seeds. They’re baked in a large pan so that they stick together and topped with vanilla sauce, powdered sugar or eaten plain and warm.

Moray offers both options, filling his traditional Austrian sweet rolls with a choice of jam or a traditional poppy seeds, flaked almonds, raisins, butter and honey.

Buchteln desserts are the specialty of the Café Hawelka in Vienna, and are made according to a very old and secret family recipe. If you’re not into flying across Europe for your morning sugar rush, fill your boots at the Coal Quay, where you may also be lucky enough to nab an olive sourdough (slowly fermented with Cork born sourdough culture, rye and white flours, west Cork olives and finished with a sesame crust) and a polenta and pumpkin seed bread (moist and creamy and packed with pumpkin seeds).

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Check out the full menu here.


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