Cork chef's new shop is inspired by his passion for food

A back street in Macroom has come back to life, thanks to an enterprising young family man from the town.

Jack Buckley has opened Pop Crowley’s food store, with the aim of providing an old fashioned shopping experience with a modern twist - and putting the customer at the heart of the experience.

The 36-year-old has an excellent pedigree for running a successful business.

His mum came from Crowley’s shop in Killarney, noted as one of the first supermarkets in Ireland, and his dad is part owner of the 4-star Castle Hotel in Macroom town.

Jack worked as an engineer for 10 years, but couldn’t deny his passion for food.

“Every penny I earned went on ingredients and on trying new foods,” he says.

“I’ve loved cooking and baking as far back as I can remember, so when the chance came to join the cookery school at Ballymaloe, I took it.”

From there, Jack went into the kitchen at the Castle Hotel in Macroom and worked as a chef for seven years.

Finally, the chance came to take over a shop on the South Square of the town, and to realise his vision for what a food store can be.

So, after 99 years of trading as a hardware store until 2002, the premises shop was repurposed and opened to customers.

The front of Pop Crowley’s is as it was, respectfully maintained in the old style, whereas the interior is modern, but with reminiscences of the past on every corner.

The smells of freshly baked sourdough bread and fresh coffee greet you at the door.

Inside, Jack is chatting to two ladies about the best way to incorporate some of the products into their cooking, while another visitor sits on a bench enjoying a speciality tea and taking in the atmosphere.

There are wines and cheeses, potatoes and apples, local meats, foods from the English Market, hot chocolate from Ó Conaill’s, locally made flours, and a selection of cheeses.

There are benches dotted around the store, and Jack explains that these are used for demonstrations.

“We had a sommelier come in and discuss the wines recently,” he said. “Everyone was welcome and got to taste and experience the different wines and the food they would accompany.

We’ll be doing bread baking demonstrations as well soon, so people can see the process from start to finish.

“I want people to have a relationship with food again. Be a part of the process.

“Select the fruit and vegetables you want and know where the product has come from.

“Shopping for you and your family should be a pleasure and I want my customers to feel free to ask about any product we sell.

“I love passing on my knowledge as a chef and giving hints and tips of how best to use different products.

“The produce, like the eggs and dairy, come from within a few miles and some of the wines are from small producers. 

Nothing here has a large carbon footprint and almost all of the products are Irish.

“Our meat comes from Kanturk and Rosscarbery, our eggs from Whitechurch, I want to support local, and encourage others to buy local if they can.

“Getting back to cooking a meal at home, even once per week, is a wonderful thing to do,” adds Jack.

“I love seeing children picking out their own apples, or someone trying a new cheese to go with the sourdough. The pleasure in tasting the best of food can sometimes get forgotten with such busy lives.”

Does Jack have plans to expand?

“No, I love the way I can combine my passion for this shop and the time I want to spend with my family. It’s a perfect balance.”

And how is the business doing so far?

“Really well. We have the ever-popular Lynch’s café and bakery on our left, Pickled on the right, the market on Tuesdays, and footfall is growing all of the time.”

However, Jack says it was “disappointing” that there wasn’t more help for those in the industry in the budget - “seeing as it’s had to make ends meet as it is. As for the rates, I don’t know those yet but I’m hoping they won’t be too bad.”

Some people may feel nervous about coming into a store that is different to a large grocery outlet, but Jack says: “That’s the beauty of bread! People will come in for the bread and stay for a chat.

My role is to welcome people, share my knowledge, and share my passion for excellent food. It’s something we all deserve.

“It’s a bit like baking perfect organic bread, the process takes time and takes great care, but the results are always worth the effort.”

Pop Crowley’s is open Tuesdays Saturdays, bread is available Wednesdays to Saturdays. Follow them on instagram @popcrowleys