30 Years in Business!!

Tuesday, 26 February 2019 kim Heavin - (O'Donohues) Tags  Company News

30 Years in Business!! (1989-2019)

From then to now….

Cathal O’Donohue is a 3rd generation master baker from Co. Mayo who came to Tullamore back in 1989 with his wife Frances and their 4 children to pursue his dream of opening his own bakery.

McGlinchey’s Bakery at the top of William St. (where Buckley’s cycles is today) was for sale and having sold their house and other possessions to pursue this dream, Cathal & Frances still found themselves short by £5,000 to purchase the business. It was coming to the end of the recession in the 1980’s and the banks were closed to lending.

The late Mr. Oliver McGlinchey however, believed in Cathal’s drive, passion and ambition to succeed and offered to lend Cathal & Frances the £5000 they needed to close the deal, under the agreement that Cathal would pay it back on Credit Union terms over 2 years.

The loan was paid back in full to Mr. McGlinchey within 18 months.


Cathal says “It is safe to say, that O’Donohues bakery wouldn’t be here today without the help and good nature of the late Mr. Oliver McGlinchey who believed in us and to whom we are forever indebted to”.


1st April 1989, O’Donohues started to manufacture and supply O’Donohues Bread with a total of 3 staff: Cathal, his wife Frances and 1 other baker. “Use Your Loaf & Keep the Dough in Town”, soon became a popular slogan within the town and surrounding areas that many associated with O’Donohues bread and today, the bakery is located in a 20,000 sq. Ft manufacturing facility in Kilcruttin Centre and employs a hardworking dedicated team of 30 staff.

O’Donohue’s supply Dunnes, Tesco, Supervalu and independent retailers in the Midlands with their premium hand-crafted Yeast and Soda breads that have been winning Great Taste Awards since 2008. The product range includes traditional favourites like the Sliced Pan, Batch loaves and Buttermilk Soda breads.


“There are no short cuts taken when it comes to producing our products. Using real, natural ingredients and allowing the right amount of “Time” for the dough to ferment is the key to achieving each of our products full flavour” – Cathal O’Donohue, Managing Director

O’Donohue’s Bakery are committed to the continuous development of new products and finding new ways to diversify with the ever-changing consumer trends and lifestyles. This attitude to change, lead to the creation of The Penny Loaf in October 2013 which helped the business withstand and pull through the most recent and challenging recession. Created for the Foodservice market, today the Penny Loaves are used by many chefs across the Island of Ireland and have even reached new markets including the UK and France.


Very much the family affair, Cathal, Frances and daughter Louise continue to work in the business. It was Cathal’s Grandfather who established the first O’Donohue’s Bakery back in 1879 in Charlestown Co. Mayo, so it goes without saying, there are generations of expertise in every loaf they make!

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