"When John and Sandy Wyer opened Forest Avenue more than 13 years ago, they set out to create a fine dining experience anchored in local ingredients and personal history. Named after the street where Sandy was raised in Queens, the Dublin restaurant braids New York influence with Irish hospitality - a combination that has led to an unexpected following for bread."
"During the Covid-19 pandemic, Forest Avenue found an even buzzier audience, largely due to its bread. When lockdowns forced down operations, the Wyers converted their space into a New York-style deli or, as Sandy describes, a kind of green gourmet grocer. John, who was used to baking around 10 loaves a day, was now producing hundreds. In addition to Forest Avenue's signature sourdough, sandwich loaves, and sourdough focaccia helped accommodate increasing demand."
"Even with over a decade in the making, John never intended for his bread to be produced at such a scale, but as soon as loaves are pulled out of the oven and placed on display, they are snatched by UNA's customers. "We have been told by many that it is the best sourdough bread in Ireland, and we are very proud of that," Sandy told Tasting Table."
John and Sandy Wyer opened Forest Avenue in Dublin more than 13 years ago to create a fine dining experience anchored in local ingredients and personal history. The restaurant blends New York influence with Irish hospitality and builds tasting menus around local produce. During Covid-19 lockdowns the Wyers converted the space into a New York–style deli and green gourmet grocer, sharply increasing bread production. John scaled from baking about ten loaves a day to producing hundreds, including signature sourdough, sandwich loaves, and sourdough focaccia. After a proposal from Bunsen Burgers and a partnership with a local head baker, UNA opened as an artisan bakery centered on John's bread and quickly developed a local cult following.
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