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In the one-design fleets, NYC's David Gorman was the winner of both Flying Fifteen races

24 entries was the largest Irish RS Aero fleet to date

11.34 13 Mar 2021 A familiar sight across the country during lockdown has been people queueing for fresh baked bread and cakes from the nation’s bakeries. But how has the sector coped during the pandemic? For our Industry Review this week, Bobby was joined by: Eoin Closkey, Baker and Owner of Bread-41 William Despard, CEO of The Bretzel Company Paula Lynch, Co-Owner of Mountain View Cakes in Nenagh Listen and subscribe to       You can also listen to Newstalk live on newstalk.com or on Alexa, by adding the Newstalk skill and asking: 'Alexa, play Newstalk'.

Now that we’re in Lockdown 3.0, many readers are back to baking. While banana bread was the obsession of the early days of lockdown, many have become a bit more ambitious with their batch baking turning their hand to sourdough. However, it’s not without its challenges. Between getting the starter right, preparing it at the correct temperature and dealing with the fact that sourdough can be as temperamental as a moody teenager, it is a hot topic between professional and amateur bakers alike. There are four components to sourdough: water, flour, starter and salt. One man that is praised f...