Annmarie Menzies and Ryan Hoy, originally from East Cork and Fermanagh, share a passion for food. After years of working in a variety of food businesses both in Ireland and abroad, the couple, along with their young daughter, relocated to West Cork seven years ago seeking a life in nature. Running their own food business remained “an itch they couldn’t ignore” and, in 2023, Annmarie and Ryan opened Pike Deli in Clonakilty together.
Annmarie, who initially trained in fine art, is a painter inspired by the surrounding countryside and coastline. Alongside her creative pursuits, she has spent many years working in the food industry. Ryan, meanwhile, has dedicated over two decades to working in kitchens, where he developed a particular fascination with bread-making, which would later become central to their shared venture.
Fully aware of the challenges facing small independent businesses, they approached their business venture with both realism and determination. Their aim was not only to sustain a business but to create an inspiring work environment, built around a close-knit team and a shared love of good food.
From the outset, ingredients have been centre-stage at Pike Deli. Living in West Cork provides access to an abundance of small-scale, local suppliers: Vegetables from John in Timoleague, Mark in Bealad, Lea in Ballydehob and Jason in Ardfield; milk from Paddy in Kilbrittain; chocolates from Niamh in Clonakilty; fresh eggs from Declan; flowers from Renée in Ballydehob; oils, cheeses and meats from Gik; butchery from the Allshires; and pantry items from Jenny and Toby.
Flour is the cornerstone of their business. Recognising its importance, both in quality and cost, they chose to work with Wildfarmed in the UK, a company leading the way in regenerative wheat production. Their methods – growing wheat in diverse, polycropped systems and focusing on soil health – aligned with Annmarie and Ryan’s values. While they hope to eventually source grain locally, they acknowledge that Ireland’s grain culture is still developing, though promising progress is being made with heritage and alternative grains. “This is an exciting time for Irish flour. Keep your eyes peeled for feature loaves on the shelves in 2026,” says Ryan.
Since opening, they have witnessed a significant rise in demand for authentic sourdough bread. “Real sourdough, not to be confused with the surreptitiously marketed supermarket ‘sourdough’ or ‘sourfaux’ as it’s known in baking circles, is made using flour, water and salt,” explains Ryan. “Nothing else. No magic chemicals to suspend its decay, no water from the fountain of youth, just simple grains and healthy bacteria doing the work so your gut doesn’t have to.”
Looking ahead, the couple will continue to focus on baking and selling high-quality bread, source the most nutritious and flavourful grains available, and educate customers about the value of real sourdough. They believe that once people embrace it as a staple, there is little need to return to conventional sliced bread.
Reflecting on their journey so far, the highlights extend beyond the products themselves. The sense of community – both within their team and among their customers – has been a highlight. “Our chefs creating a magical sweet pastry in high summer, using in season fruit from a few kilometres away, seeing the pride in their faces as it lands on the counter. The sheer, childlike joy on a customer’s face, as they try to navigate its journey down their gullet. It’s the exact reason we all keep going!”
