Building Your Business
PLATO EBR Companies featured in Supervalu Fresh magazine

27 November 2014

Below are articles taken directly from Supervalu's "Fresh" magazine

 The Cake & Crumb  
As soon as Lorraine Martin returned to Ireland after living in Australia for over 20 years, she realised there was a gap in the market for a wheat free, gluten free range of baked goods. The Cake & Crumb was launched in 2010 and Lorraine’s two daughters, Jenni and Amber, have now joined the team. They started off by selling freshly baked goods, but after customers kept asking them for their recipes, they developed their range of dry mixes so that people could bake a wheat free, gluten free treat at home themselves. Lorraine suggests putting your own twist on the Madeira mix to turn it into a chocolate cake, carrot cake, coffee cake, lemon drizzle cake or even an upside-down apple cake. You could also try adding some toasted walnuts or hazelnuts to the brownie mix as an optional extra and serve with SuperValu Cream for a special treat.


Husband-and-wife team Kieron and Claire Moran spent two decades developing and refining their recipes while also working in hotels and catering. Their Moran’s Homestore range started with just six products at a farmers’ market stall in 2010, but when every room in their house was filled with jam, they decided it was time for their hobby to grow into a full-time business. There are now 20 sauces, relishes, jams, marmalades and chutneys in the range, all made with fresh, in season ingredients, 90 per cent of which are sourced in Co. Cavan. Everything is still made by hand, just with bigger pots and bigger spoons! This year, try a doorstep Christmas sambo with thick-cut white bread, sliced ham, fresh green leaves and Moran’s Pineapple and Red Onion Chutney.


To view magazine coverage

  • Cavan
  • Louth
  • Meath
  • Monaghon