Since opening in late 2019 not long before the outbreak of Covid, The Good Life has evolved from a barbershop-café hybrid to a cafe, lifestyle store, and wine bar, and now welcomes the addition of The Good Life Bakehouse.
The new bakehouse will be headed up by full-time baker Ruth Sutton, joining her husband Owen Deehan, who are both Wicklow natives.
“Initially I had a barbershop located there and I wanted to do something a little different so I also had a little coffee shop and sold some records as well,” said Owen.
“Then Covid arrived and in March of 2020 we had to close everything down because of lockdown and the restrictions in place, so all our focus was on takeaways. Ruth worked in Dublin at the time so I started collecting pastries from her and selling them at the shop. Within a day or two it had already taken off.”
Owen’s friend Helen McGee started to lend a helping hand during Covid, and has remained ever since, and now runs the front of house. Along the way Owen also purchased the premises next door and advanced into that property as well.
Ruth joined the team at The Good Life earlier this year and has 20 years experience as a pastry chef and baker, having previously worked in renowned places such as The Pepperpot Cafe and Bread41, all of which align with her passion for championing local Irish producers.
Inspired by her mum, a horticulturist, Ruth developed an early appreciation for seasonal, locally sourced ingredients.
Ruth said: “I love having the creative freedom to shape our menu based on what’s in season and what our customers are enjoying. Plus my commute to work is now only a six-minute walk along Wicklow town’s beautiful seafront – I really am living the dream!”
Wife and husband Ruth Sutton and Owen Deehan outside The Good Life café on South Quay, which has recently opened an onsite bakery.
Owen added: “I’ve been asking Ruth to join us for years and she finally caved! Myself and the rest of the team couldn’t be happier. Her level of talent is taking everything we do to new heights and we are buzzing with ideas and possibilities for what’s to come at The Good Life.”
Ruth’s passion is for creating indulgent seasonal bakes using the best ingredients, organic, Irish and locally sourced wherever possible. From rhubarb and crème diplomat choux buns to seasonal asparagus, Coolattin Cheddar and ricotta galettes and freshly made sourdough sandwiches, the menu is set to be eclectic.
Some of the Wicklow and Irish producers Ruth works with include Coolattin Cheddar from west Wicklow for their award winning cheddar, and the McNally Family Farm, Radical Roots, Garden County Organics Wicklow and An Tairseach for organic vegetables.
She also sources Oak Forest Mills for flour, spelt, einkorn and wheat, and The Little Mill for Öland wheat. Eggs are provided by North Wicklow Eggs and she is hoping to connect with even more local suppliers in the future.