Rossa has been guest baker at Lynda Booth’s Dublin Cookery School since we opened. There is no one we have met who is more passionate and more knowledgeable about bread. Rossa’s breadmaking is based on traditional French methods having worked for over six years in small artisan bakeries in the south of France. He opened his own bakery, ‘Le Levain’, in Dublin a couple of years back and supplies many of Dublin’s top restaurants as well as running his stall in Temple Bar’s Food Market on Saturday mornings. His bread-making is based on a natural fermentation method that was standard in 18th century France but that very few bakers use today.