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reland is a country full of rapturous baking traditions and flavors. At no other time is its sweet culinary soul more on display than during Easter, a
time of family gathering and delicious breaking of bread. With our 2020 Authentic Ireland Issue being one of our most beloved issues of all time,
Iwe decided to catch-up with past Irish contributors to revisit the country we miss so much. We spoke with three baking icons of Ireland: Darina

Allen, cofounder of Ballymaloe Cookery School; Shane Smith, a pastry chef and food writer; and Gemma Stafford, the baking entrepreneur behind the
YouTube channel and blog Bigger Bolder Baking. Each shares an intimate glimpse of Ireland in springtime, from the mint and rhubarb growing in their

gardens to the ornate chocolates you can find in Irish bakeries. In addition to this bit of scenic romance, the three bakers also offer authentic Irish Easter
recipes so we can enjoy a taste of Ireland from our home kitchens and dream of when we can travel there again.

PAGE LEFT: TEA AT TRACEY’S FARMHOUSE KITCHEN IN NORTHERN IRELAND / PAGE RIGHT, CLOCKWISE: CHICKENS AT BALLEYMALOE COOKERY SCHOOL, TRACEY’S FARMHOUSE KITCHEN, TARTARE CAFÉ +
WINE BAR IN GALWAY

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