The Best New Wave Bakeries In Dublin

So this is technically in Wicklow, but if you're on the N11, sure just follow it out to Delgany and you won't be led astray. The award-winning Firehouse Bakery has more than earned its reputation as one of Ireland’s standout artisan bakeries. The locals know this spot for its expertly baked sourdough and pastries, Firehouse Bakery pairs its offerings with freshly brewed coffee, all centred around its signature wood-fired oven—the beating heart of everything they make.

Blossom Artisan Bakery in Ballymun, hidden inside Buddy’s Farmer’s Market, is the kind of place that makes you question why you ever settled for supermarket bread. Run by Xenia and Peter, everything here is made fresh in-house, and their French baguette might just be the best in Dublin. The sweet stuff? Equally dangerous. Their menu changes monthly, so keep an eye on their Instagram—but fair warning: they sell out fast. With their new, cruelly short opening hours, only the earliest (and luckiest) birds in Ballymun will get their hands on those unreal chocolate twists.

Noisette Bakery in Rush is the brainchild of Vaarsha Baugreet (ex-Bread Naturally) and Jeremy Pastor (ex-Tartine). Together they gave Rush a long awaited proper spot for real bread and pastries. When they opened in 2023, their Rush strawberry danishes and lime meringue cruffins caused queues that could break a spirit. Things have calmed since—no need for a pre-dawn mission in 2025. Their strawberries & cream doughnut is a doughnut done right. The cinnamon roll has it's own fanbase among the icing-laden dreamers of the county. Coffee is from Imbibe and actually made well. This spot is an easy excuse for a day trip to Rush.

Newly opened up the top of Ranelagh, this high-end bakery is a great addition to Dublin’s blooming bakery scene. Una is the bakery baby of John & Sandy Wyer from Forest Avenue and Tom and Finn Gleeson from Bunsen, so you know the quality is guaranteed. This venture is perhaps an unsurprising one for the hospitality powerhouses, as New Yorker Sandy previously worked as a pastry chef before becoming front of house, in their spots Forest Avenue and Forest & Marcy

Operating on a refreshing level of production and efficiency, we have no doubt that it will set the tone and up the stakes for others. Get prepared to get there early cos they sell out lippy-split and be prepared to queue for whatever is left. this contemporary neighbourhood bakery is a drop-in drop-out spot, with standing room only. Serving up a great selection of pastries, cookies, focaccia and sourdough bread alongside Imbibe coffee and teas.

The pastries are displayed in a paired back glass case, potentially to prevent any mauling or dribbling from customers. Punters point to whichever pastry they want and it’s grabbed straight from the bakery in the back, where pretty late in the morning the team were working hard producing more pastries (undoubtedly to keep up with the demand). The pastry line-up is super interesting, while they cover their basis with the classic croissants there are some unusual entries, which you wouldn’t normally see in too many bakeries, including the yassifed Bakewell and the lesser-spotted kouign-amann.

Set where the elusive The Lady From Shanghai Bakery used to be, Russell Street opened last year. It's from by the same people behind Tartine Organic Bakery. Though they stock nearly every cafe and restaurant in the city with their incredible organic loaves, this is incredibly their first retail outlet.

You might have seen the dramatic squidging and pulling of Il Valentino's filled pastries all over your For You feeds in the last while. Viral sensations aside, this sweet little Italian café / bakery is tucked in alongside the likes of Nutbutter, Caffe Nero, and Fresh as you approach the Bord Gáis Energy Theatre, is a true neighbourhood spot in the Silicon docks.

They do everything from semifredo cakes, with the texture of frozen mousse, to more continental classics, to huge occasion sponge cakes when you need to feed a whole office of hungry people. If you are just crazy about croissants, which we think most of Dublin is by this point, Il Valentino makes theirs by hand every day from scratch, using 100% butter and French flour and expertise to achieve that flakey goodness we all love so much. The team also do seasonal-themed weekends for their baked goods depending on what fruit is in season at the time, meaning there is always something new and unctuous to try.

The buttery love child of Smithfield café Proper Coffee calls itself No Messin' Bakery, which should be implication enough how seriously they take the art of baking. Like many of the bakeries on this list, No Messin will only deal with seasonal, fresh, and local ingredients when creating their pastries. Only opened in 2020, No Messin has settled in as one of Dublin's top places to enact the ancient ritual of coffee and a sweet treat, and you will only find this pastry gold within the walls of Proper Coffee Co. thei

From humble beginnings on Castle Street, they have gone from strength to strength and have expanded exponentially. As the name might suggest, the team do indeed make some distinct and colourful pastries, such as their rainbow croissant for Pride, or their Ferrero Rocher-filled croissant special, if you make it to Arty Baker early enough, you'll have quite the decision to make on what pastry (or pastries) you want. Getting up early really is imperative if you're making your way to any of their four locations (with a fifth seemingly on the way).

Skerries proves once again that it has more than beautiful views in the form of Rock Bakery. Committed to seasonality, the team chalk up their new menu each month, including seasonally-driven goodies, alongside their usual suspects. Their seasonal menus have seen the likes of an orange and cinnamon roll as well as Bailey's coffee slice. They've even been known to do an upmarket jambon topped with caramelised honey ham, homemade mustard béchamel sauce, all wrapped in flakey croissant dough

We were blessed for a time with having Scéal Bakery operate out of the Fumbally on Thursdays. These days they're all set up and running out in Greystones. The distance from the city has done nothing to diminish their popularity. Their baked goods have still incite queues of up to 30 people at times. Their seasonal Danish pastries to tried and true almond croissants, to fat slabs of focaccia, are all game changers in their own right. But it's the kimchi bear claw that would make you leave your life behind and aprentice with them just to know how they do it.