SELF-TAUGHT BELFAST BAKER LAUNCHES AMBITIOUS EXPANSION STRATEGY WITH £75K GOAL

The Focacceria

Belfast man Ciaran McLarnon, who started baking and cooking just before the COVID-19 pandemic, has marked the first successful year of operation of The Focacceria by launching a new growth strategy which will see a baking school, an events space for corporate groups and extended opening hours for the restaurant. A crowdfund appeal has officially launched with a target of £75k, that self-taught Ciaran says will enable three key growth phases, with execution of the first phase beginning early 2026.  

The Focacceria

“The Foccaceria has succeeded commercially in its first year which is always the toughest for any start-up,” says Ciaran. “I am pleased with the public reaction to our menus and am more convinced than ever that people will travel to find quality because everything we source and make is of the best quality.” 

Ciaran who now employs five people, started teaching himself the art and science of sourdough while living in Glasgow. Returning home to Belfast in 2022, he launched his business in a shipping container on Apollo Road. By 2023, his sourdough bagels had won a coveted Great Taste Award.

  When the shipping container site was forced to close abruptly in February 2024, Ciaran posted an urgent appeal on Instagram. Within days, the team at local interiors retailer House Proud had offered him the opportunity to take over their recently vacated café space on the first floor. Four months later, The Focacceria officially opened its doors.  

Now considered a hidden gem of Belfast’s food scene, The Focacceria is a bakery, and restaurant, with a focus on Ciaran’s sourdough breads, especially focaccia, serving up firm favourites such as the chicken parmesan and ever popular double beef sandwich, as well as the now legendary chips. The Belfast Telegraph recently named Ciaran in a review as the Chip Master.  

“Using some of our best local produce, The Focacceria is known for its classic Italian/American style sandwiches like the Chicken Parm or Meatball,” says Ciaran. “Classics aside, the menu changes frequently, but the one constant is great sandwiches made with the best bread.” 

The crowdfund will run until 31st January 2026, find out more about the crowdfund here: www.hundredthmonkeybakery.com/pages/crowdfunder

Visit Ciaran at The Focacceria, upstairs at House Proud Furniture, Boucher Road, and follow 100th Monkey Bakery at:  instagram.com/focacceria_the  


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