Second Street Bakeshop is Claire's second company born from a sweet idea. In 2006, she founded Clairesquares, a shortbread, caramel and chocolate cookie company based in San Francisco. Her delectable cookies won industry awards and became a Häagen Dazs ice cream flavour in 2015. Although Claire left San Francisco for her native Cork, her cookies still delight discerning Californians. Now back home in the food capital of Ireland, she's determined to share her novel treats with you.
At Second Street Bakeshop we use premium and all-natural ingredients and buy local where possible. Our chocolate is sustainably sourced and our packaging is 100% recyclable. We place importance on running a zero food waste operation. Second Street Bakeshop's first product is a toffee brittle in different flavours with more tasty products in the pipeline.
We bake out of Cork Incubator Kitchens in Carrigaline and our products are available here and through select retail markets including Emilies and Ventry Post Office in Kerry, Brindle Coffee + Wine, The Fumbally Cafe in Dublin, Rivesci in Tipperary, Cafe Rua and Achill Island Sea Salt in Mayo, Cass & Co. in Waterford, Abbert Lifestyle Store & Grocery, The Connemara Hamper and Tree Bark Store in Galway, The Ros Cafe in Clare, and Ballymaloe Cookery School Shop, Marina Market Farmshop, Gourmet Pantry in Carrigaline and Kinsale, On the Pig's Back, Rostellan Farmshop in Cork. In Super Valu Clonakilty, Carrigaline, Ballincollig-West, Grange, Tower, in Wicklow Super Valu Baltinglass and Indie Fude in Comber, Northern Ireland.