Vittle Bakeshop

Vittle Bakeshop opened on Portstewart's Promenade during the pandemic, established by David Loughran and Sarah Dale as a naturally leavened bakery working without commercial yeast. Bread, croissants, brioche and doughnuts are all fermented using a sourdough starter, alongside a rotating selection of Portuguese custard tarts and traybakes. The shop is small, with a short counter for takeaway orders rather than table service, and produce sells out most days by early afternoon. Its position on the seafront places it among cafes and gift shops overlooking Portstewart Strand, drawing trade split between residents doing a weekly bread run and visitors stopping between the beach and the harbour. The bakery has been recognised at the Blas na hEireann Irish Food Awards in recent years for its bread and pastry entries. Opening hours are reduced on Sundays.