Seymour’s shortbread is baked in beautiful West Cork, a pocket of pretty towns, deserted beaches, jutting peninsulas and island frontiers.
We started baking shortbread in the home kitchen back in 2006. In 2008, we established Seymour’s Bakery in Bandon, West Cork. All of our shortbread varieties have been developed in-house and today our small team of bakers supply Ireland’s favourite fine food stores as well as supplying retail customers in export markets.
When we set out making shortbread, it was on the premise that because Ireland produces the best butter in the world, by natural extension we could also produce the best shortbread. That’s why, in our family farm in West Cork, our dairy herd supplies the milk we use to make the butter for our shortbread biscuits.
Today, the farm is managed by Philip’s (our founder) brother David and his wife Vanessa. The milk from their herd of jersey, fresian, and hereford cows is supplied to our local co-op in Bandon and to the near cheese factory, Carbery. From there, it is produced into butter and cheese products which in turn form our ingredients. This is a unique aspect to our produce and one we are very proud of. What’s more – we get the freshest and thus the creamiest selection as we need.
The term ‘handmade’ has lost its significance in recent years with bakeries claiming their products are handmade when in fact they are made mostly by machines. At Seymours, we’ve always stayed true to our handmade promise. We make all of our shortbread in small batches and cut the dough entirely by hand. We are adamant that our shortbread biscuits are as traditional as possible, with a uniquely contemporary twist.