Conger bread

01 / ABOUT THE DISH

About the dish

Conger bread is a sourdough loaf created by Jimmy Griffin, the owner of Griffin’s Bakery in Galway, known for its distinctive size and shape, modelled after the local sea creature, the conger eel, and produced daily at Griffin’s Bakery. The loaf is made from a sourdough starter and baked in a long format so that it spans the full length of the counter in the bakery, thereby becoming a landmark item in the local baking scene. It first appeared when the bakery’s owner, after a diving incident with a large conger eel off the Connemara coast, decided to honour the experience by crafting a dough that matched the eel’s length and shape. In terms of preparation, the sourdough is made by combining flour, water, salt, and starter, then allowing a long fermentation period to develop flavour and structure. The dough is shaped into an elongated form, proofed until it has risen sufficiently, then baked in a hot oven until the crust is deeply browned and the crumb is open yet chewy. The length and shape of the loaf require special handling. Moving and scoring a loaf of such size takes care, and the large surface area creates a high crust-to-crumb ratio, which gives the bread a firm outer texture with a softer interior. The bakery sometimes incorporates local grains or seaweed flakes in other loaves, but for the conger loaf the focus remains on the sourdough’s texture and shape. Conger bread is eaten in Galway and the surrounding region, primarily from the bakery itself where slices are sold fresh. It is commonly enjoyed with Irish butter, as part of a sandwich, or served alongside soups and stews in local cafés. It pairs well with hearty fare such as stewed lamb or vegetable soups, and for beverages it suits a robust Irish stout or a full-bodied ale, both of which stand up to the dense crumb and bold crust. A crisp, dry white wine can also work if the bread is served with lighter toppings like smoked salmon or cheese.