Baker Niamh Dillon Crehan has built a thriving food story with First Batch Bakery
For Niamh Dillon Crehan, the journey into baking wasn’t part of a long-laid plan - it was something that unfolded naturally, thousands of miles from home, and grew into a thriving business rooted in passion, family and community.
Today, she is the driving force behind First Batch Bakery, a much-loved artisan bakery tucked away in the picturesque village of Aughrim.
But her story begins in the snowy mountains of Whistler, where she and her husband John had planned to spend just one ski season.
“We went for a short season but ended up staying for 12 years,” she recalls. It was there, in a small local bakery, that everything changed. Initially volunteering to learn the basics, the couple were instead offered jobs - and quickly immersed themselves in the world of baking. “Scooping cookies and making coffees,” she says, smiling. “I learned everything from that little bakery - not just how to bake, but how to truly enjoy food and share that joy.”
That sense of joy still defines her work today. After more than a decade abroad - and now with two young children - the family returned to Ireland in search of a new chapter. Trading mountain views for rolling green hills, they settled in Wicklow and opened their own bakery.
In just two years, First Batch Bakery has flourished. Niamh and her team now trade regularly at bustling farmers markets, including those in Maynooth and Marlay Park, building a loyal following for their indulgent bakes and warm, welcoming presence. They have even transformed a vintage Japanese Hijet truck into the “Batch Mobile” - a charming coffee truck available for private events.
Despite her growing success, Niamh remains grounded in the simple beginnings that first sparked her love of baking. One of her earliest memories is learning to make brown bread with her grandfather in West Cork. “Simple ingredients, a big bowl and a farmhouse mug to measure,” she says. “I was fascinated by how something so basic could taste so good.”
It’s that appreciation for simplicity - paired with a constant drive to improve - that fuels her creativity. Whether perfecting textures or experimenting with new flavours, she thrives on customer feedback, particularly at markets where reactions are immediate and genuine. “There’s no better feedback than seeing someone taste your food in front of you,” she says.
Baking, however, is not without its challenges. Early mornings, long hours and ever-changing conditions in the kitchen demand resilience and adaptability. “You have to be very passionate,” she explains. “When the seasons change, everything from temperature to dough behaviour changes too. You’re constantly learning.”
For Niamh, staying calm comes down to preparation - and, she admits, “deep breaths and coffee.” Unlike the high-pressure pace of restaurant kitchens, bakeries rely on careful planning and routine, something she has mastered over the years.
Running a small business also brings its own balancing act. Alongside managing staff and growing the brand, she is committed to maintaining a positive work environment and making time for family life. “Happy staff bring positive energy, and customers feel that,” she says. “But it’s a juggling act - I try to enjoy the process rather than get lost in it.”
Inspired by mentors Paula Lamming and Mark Lamming - who once guided her in Whistler and even travelled to Ireland to help set up her new bakery - Niamh continues to evolve her craft.
Though she originally trained in acting and still enjoys occasional TV appearances, including on Ireland AM, there’s no doubt where her heart lies.
“Given the choice,” she says, “I’d always choose to be surrounded by chocolate and caramel.”
With creativity, warmth and authenticity at its core, First Batch Bakery is not just a business - it’s a reflection of Niamh Dillon Crehan’s journey, and a celebration of the simple joy of good food shared well.