Folláin

Folláin At Folláin we make Fresh Fruit Preserves, Marmalades, Jams, Relishes, Salsas and Chutneys. We create these delicious products from 100% natural ingredients.

Folláin is the Irish word for wholesome which is at the core of our commitment to honest food made with the purest ingredients to hand. Folláin was born using a 100 year old grapefruit marmalade recipe that had been passed down through family generations. 30 years and more than 30 jams later, Folláin are still piping out preserves in the family factory in Ballyvourney, Co Cork.

09/10/2026

Bake to Share 💗

Some recipes are written down. Others are passed from one kitchen to another, remembered by heart, adapted along the way and occasionally argued over.

At Folláin, cooking and baking have always been part of family life in Cúil Aodha. From Granny's brown bread or ciste crón, with its familiar cross cut into the top, to Máirín's potato bread, these are just two of countless recipes that have found their way through generations of family, friends and neighbours.

And the recipes weren't the only things being shared.

A loaf of bread brought when visiting. A batch of buns for somebody down the road. Something warm from the oven, wrapped up and taken to a friend's house. Baking has always been as much about the people on the receiving end as the people doing the making.

That's the thinking behind Bake to Share, our autumn series celebrating the recipes, memories and traditions that connect us through food.

Over the coming weeks, we'll be revisiting familiar favourites, from brown bread and traditional coconut buns to jammy bread & butter pudding and mini barmbracks, with plenty of Folláin along the way.

In our latest Reel, Míchéal shares some of the family memories behind the series and why he believes these traditions are worth keeping.

So, as the evenings draw in and the oven goes on, consider making a little extra. There's probably somebody who'd be very pleased to see you arrive with it.

For more Bake to Share recipes, ideas and stories, sign up to our monthly newsletter via the link in bio.

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06/10/2026

⚡ COMPETITION TIME! ⚡

We’re turning the oven on for Bake to Share, and we’d quite like you to bake along with us...

Over the coming weeks, we’ll be sharing some of the recipes we return to when the evenings get darker and something warm from the oven feels particularly welcome.
There’ll be brown bread and marmalade, traditional coconut buns. jammy bread & butter pudding, mini barmbracks, and a few family recipes and memories along the way...

So, to get two of you properly stocked for the occasion, we’re giving away two Bake to Share boxes - one for you and one for a friend!

Each box includes;
- Traditional Strawberry�
- Traditional Raspberry�
- Traditional Blackberry�
- Seville Thin Cut Marmalade�
- Grapefruit Marmalade
- Traditional Rhubarb & Ginger

In other words, a fairly compelling reason to start baking 🙌

To enter:
- Follow
- Like this post
- Tag the person you’d share the second Bake to Share box with.

If you’d like to make up your own box in the meantime, our 6-pot Folláin Gift Box is €20 online, simply choose your favourites from our Traditional range.

And for more Bake to Share recipes and ideas as the series unfolds, sign up to our monthly newsletter via the link in bio.

Good luck 💛

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T&Cs:
* ROI residents only.
* Entrants must be over 18.
* Competition closes at midnight on 13th October.
* Winner announced on 14th October.
* Winners will only be contacted by .
* Prize is non-transferable and cannot be exchanged for cash.

Please be aware of scam accounts — we will never ask for payment or bank details.

Pizza Sacrilege🍕There are rules about pizza...We’re fairly certain putting it in a muffin tin breaks several of them.Sti...
01/10/2026

Pizza Sacrilege🍕
There are rules about pizza...
We’re fairly certain putting it in a muffin tin breaks several of them.
Still, we’ve reached the stage of Back to Routine where freezer-friendly tends to outrank culinary orthodoxy...
So: Pizza Muffins.
Cheese, oregano and a generous spoonful of Folláin Tomato Relish, baked into individual muffins and ready for lunchboxes, work lunches, after-school hunger or a dinner that requires very little discussion.
Naples may have objections. We have six in the freezer...
Recipe in most recent reel.
For more recipes and ideas from our Back to Routine series, sign up to our monthly newsletter via the link in bio.
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01/10/2026

Pizza Muffins 🍕🧁

The best test of a batch-bake is not how impressive it looks coming out of the oven.
It’s how pleased you are to find it in the freezer three days later...
These Pizza Muffins pass.

Ingredients:
- 200g self-raising flour�
- ½ tsp baking powder�
- 2 eggs�
- 150ml milk
- �50ml sunflower or rapeseed oil�
- 100g grated cheese�
- 100g cooked ham or pepperoni,
- �3 tbsp Folláin Tomato Relish�
- 1 tsp dried oregano�
- Pinch of salt and pepper

Method
1. Preheat the oven to 180°C and grease or line a muffin tin.
2. Whisk the eggs, milk and oil together. Add the flour, baking powder and seasoning and mix until just combined.
3. Fold through the cheese, oregano, ham or pepperoni if using, and Folláin Tomato Relish.
4. Divide between the muffin cases and bake for 20–25 minutes until golden.

Eat a few. Freeze the rest. Save the recipe for later.

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What Survived Back to Routine...By now, we have a reasonable idea which Back to Routine ambitions have survived contact ...
01/10/2026

What Survived Back to Routine...

By now, we have a reasonable idea which Back to Routine ambitions have survived contact with reality.

The elaborate weekly meal plan? Perhaps not.
The fancy water bottles? Long gone.
Making something useful and putting half of it in the freezer? That one has legs...

Our Pizza Muffins are made with cheese, oregano and Folláin Tomato Relish, and work just as well in a schoolbag as they do beside a bowl of soup or grabbed between meetings.

Nothing revolutionary. But a freezer containing something you actually want to eat is a modest form of competence we’re happy to celebrate.

Full recipe in our recent Reel.

For more recipes and ideas from our Back to Routine series, sign up to our monthly newsletter via the link in bio.

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A Different Kind of PB&J 🙌The PB&J has survived for generations for one fairly compelling reason: it’s very easy to make...
29/09/2026

A Different Kind of PB&J 🙌

The PB&J has survived for generations for one fairly compelling reason: it’s very easy to make. Not necessarily the most romantic criterion for a recipe, but a very useful one at 8.15 on a Wednesday morning...

Our Back to Routine version swaps peanut butter for homemade Granola Butter and pairs it with our Nothing But Fruit Strawberry.

You still get the creamy spread, the generous layer of strawberry and the satisfaction of a very good sandwich — but using oat-based Granola Butter gives you a nut-free alternative that can work particularly well for school lunchboxes where nuts aren’t permitted.

There’s a small kitchen hack in there too. Make the Granola Butter in advance, store it in an empty Folláin jar and you’ve got something ready for toast, porridge, sandwiches or whatever the week throws at you.

The empty jar gets another outing too.
We’re calling that efficient...
You’ll find the full Granola Butter recipe in our recent Reel.

For more recipes and ideas from our Back to Routine series, sign up to our monthly newsletter via the link in bio.

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29/09/2026

Granola Butter Recipe 👩‍🍳

Some Back to Routine ideas require colour-coded calendars and a level of forward planning we can only admire...

This one requires an empty Folláin jar and a food processor.🙌

Homemade Granola Butter
Ingredients:
200g nut-free granola
2 tbsp olive oil
1 tsp vanilla extract
1–2 tbsp maple syrup, optional
Pinch of salt

Method:
1. Add the granola to a food processor and blitz until it begins to form a smooth butter.
2. Slowly add the olive oil and vanilla and continue blending until smooth.
3. Taste and add maple syrup if you’d like it a little sweeter, then finish with a pinch of salt.
4. Spoon into a clean, empty Folláin jar and store in the fridge, ready to put to work during the week.

We’ve paired ours with Folláin Nothing But Fruit Strawberry for a nut-free take on the classic PB&J — particularly handy for school lunchboxes where nuts aren’t permitted.

For more recipes and ideas from our Back to Routine series, sign up to our monthly newsletter via the link in bio.

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24/09/2026

Back To Routine 📚⏰
There’s something about this time of year… 🍂
The first signs of autumn appear, the blackberry harvest gets underway, and before long everyone is finding their way back into familiar routines.

For Máiréad, that means the málaí scoile are back in the hallway, school gear is everywhere and the mornings are busy again.

Over the years, she’s found it’s usually the small things that help most: getting the lunchboxes ready with her cáilíní the night before, laying the table for breakfast, or having something ready to grab when the morning takes on a life of its own.

That’s the thinking behind our Back to Routine series.
We’ve been sharing some of the things that work for us and our family, alongside our Sunday Resets, Five-Minute Mornings and Lunchbox Wins — practical recipes and ideas for the reality of busy mornings.

For more recipes and ideas from our Back to Routine series, sign up to our monthly newsletter via the link in bio 📍

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Routine on repeat...⏰There comes a point in September when ambition gives way to practicality.The elaborate lunchbox pla...
21/09/2026

Routine on repeat...⏰

There comes a point in September when ambition gives way to practicality.

The elaborate lunchbox plans have been revised, the fancy water bottles have all gone missing, and anything that makes the morning easier earns its place.

Enter our latest Lunchbox Win: Rhubarb, Ginger & Pear Lunchbox Slices.

Oats, ripe pear and a generous layer of Folláin Rhubarb & Ginger Jam, baked in one tray and sliced for the week ahead.

Make a batch.
Keep a few out.
Freeze the rest.
Lunchboxes sorted.
After-school snacks covered.
And hopefully one left for whoever actually made them.

Full recipe in most recent reel.

For more recipes and ideas from our Back to Routine series, sign up to our monthly newsletter via the link in bio.

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21/09/2026

Rhubarb, Ginger & Pear Lunchbox Slices

A good lunchbox recipe has a fairly straightforward job description.

Easy to make.
Easy to portion.
Freezer-friendly.
And preferably still recognisable after several hours in a schoolbag.

These Rhubarb, Ginger & Pear Lunchbox Slices understand the assignment.
Ingredients:
- 200g Folláin Rhubarb & Ginger Jam
- 300g porridge oats
- 100g plain flour
- 100g soft brown sugar
- 1 tsp ground ginger
- 1 tsp baking powder
- 150ml oil or melted butter
- 1 egg
- 2 tbsp milk
- 2 small ripe pears, diced — no need to peel

Method:
1. Preheat the oven to 170°C fan and line a rectangular tin, approximately 20 × 15cm.
2. Mix the oats, flour, sugar, ginger and baking powder in a large bowl.
3. Whisk the egg, oil and milk separately. Add to the dry ingredients, then fold through the diced pear.
4. Spread half the mixture into the tin. Add generous spoonfuls of Folláin Rhubarb & Ginger Jam, then cover with the remaining mixture.
5. Bake for 25–30 minutes until golden and firm.
6. Allow to cool before slicing into squares.

Save this one for your next Sunday Reset.

For more recipes and ideas from our Back to Routine series, sign up to our monthly newsletter via the link in bio.

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Address

Follain
Cork

Opening Hours

Monday 9am - 5pm
Tuesday 9am - 5pm
Wednesday 9am - 5pm
Thursday 9am - 5pm
Friday 9am - 4pm

Telephone

+3532645288

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