The Red Barn Bakery Celebrates Its Third Anniversary with New Baked Goods and a Cafe Look

Randell Dodge's Red Barn Bakery in Irvington, celebrating its third anniversary, is taking on a cafe look with the addition of reclaimed-wood tables, procured locally.

The selection of baked goods at Red Barn Bakery changes frequently and often daily. This week is no exception with many new offerings showcased. 

Special introductions are coming in April for the Passover and Easter holidays. During Passover week, the bakery will offer flourless chocolate cake and hazelnut torts.

For one week in honor of St. Patrick's Day, the bakery will offer large, round loafs of Red Murphy Irish soda bread from Tuesday, March 11 through Sunday, March 16. (St. Patrick's Day falls on Monday, March 17 this year but the bakery is closed on Mondays.)

The soda bread is golden brown in color, has a crisp buttery crust and measures about 7.5 inches in diameter. Its ingredients include caraway and raisons.   

The recipe was developed by the mother of one of Dodge's friends, a lady born in Ireland named "Red" Murphy. "She lived to be 100 and passed away only a few years ago," Dodge said, "but her recipe carries on." To ensure availability, customers should call a day ahead to order the soda bread. "Otherwise it's first come, first served," Dodge said.

Newly introduced baked goods abound and include: 

• Parsnip and ginger muffin
• Gluten-free, red-eye cake; its ingredients include red beets and espresso
• Organic gluten-free mac and cheese which is also made with quinoa
• Quinoa vegan muffin, high in protein, and also available gluten-free