When Baileys call and ask you to create a bespoke dessert and be part of their inaugural Baileys Treatyard you say 'Absolutely'! Eatyard beside the The Bernard Shaw, was taken over for a weekend in November and was filled with amazing treats and desserts from the both local and international bakers and confectioners.
Mr. Holmes Bakehouse from San Francsico was there with his famous Cruffin and filled Croissants. These famous croissants were flown over especially for the event. Lily Vanilli from Spitalfields in London was there with her delicious puddings. If you haven't seen her Instagram page it is highly drool worthy. Have a look here.
Closer to home, I was joined by some of the best Irish based bakers and creatives, such as The Flour Artist, Bear Lemon and Bean & Goose. Everyone had one or two treats that were Baileys inspired just for the weekend as well as lots of other yumminess. I was serving up Baileys S'mores and Baileys Smores Brownies as well as lots of other flavoured marshmallows and meringues.
I also took to the demo stage to do a marshmallow making masterclass and to chat all things Delish Melish. Some recipes from myself, Julie from The Flour artist and Ciara from Bear Lemon were featured in the Sunday Business Post.
If you were able to make it, I hope you enjoyed it and fingers crossed for another Baileys Treatyard in 2018.
All photos by Andres Poveda