Elliot's — Restaurant in Dublin

Today at 11:50 in the morning, I went into the bakery, looked at the products for sale, the focaccia had no price, I asked an employee, a short girl, I asked: what is the price of the focaccia? She answered me: the price must be there. She responded showing that she didn't like that I asked.

I thought, there's no way she's acting like this

I went back to the products and looked at them one by one and asked her again: where is the price?

She didn't like it and went to the focaccia to show me the price, but to her disappointment, the focaccia had no price.

She looked for the price on the products table, couldn't find it and went to search in the system

I bought the focaccia, a baguette, when paying she asked me if I wanted anything else, I said no, but in a matter of seconds, I said, sorry, I want an American coffee, she took a deep breath, showing dissatisfaction.

I showed indignation at her behavior and asked the employee: is everything okay? She said yes.

It took me seconds to change my mind and say I wanted an American coffee, I didn't understand why she was acting like that

I sat at the door of the bakery and went to eat the focaccia, it wasn't focaccia, because the dough for a focaccia needs a long fermentation and has alveoli that create acids. I gave it another name, but it's not focaccia.

But the baguette is very good

and warns the employee that if she chose to work in customer service, she is obliged to treat people well, because she chose it, she...

The pastries were a little disappointing overall, especially given the high expectations we had after hearing so many great reviews. The almond croissant was quite sweet and didn’t have much almond flavour, it seemed to use a flavoured pastry cream rather than a traditional baked frangipane filling. The honey and sea salt croissant was our favourite of the selection, though we felt it could have been even better with a more distinct honey flavour.

That said, the pastry quality itself was excellent, beautifully laminated with a lovely texture. Where things fell short for us was in the fillings and flavour combinations, which at times didn’t fully complement each other. For instance, in the Pain Suisse, the chocolate was quite bitter and overpowered the pastry cream, which wasn’t strong enough to balance it out. The banana bread had a pleasant texture and flavour, though we felt the addition of chocolate took away slightly from its simplicity.

It’s clear that everything is made with great care, and the staff were both knowledgeable and welcoming. We did visit around midday, so it’s possible we missed some of their best items, as a number of products were already sold out. Overall, while the pastries weren’t quite to our personal taste, it’s easy to see why this bakery has such a strong reputation and we’d be open to returning to try other items...

I used to come to Phibsborough mainly for the flea market—browsing vintage finds and quirky treasures was the highlight of my weekend. While in the area, I’d usually grab a bite somewhere nearby, just to keep me going. But that’s changed.

Now, I come to Phibsborough for Elliot Micro Bakery. The flea market? That’s just a bonus.

From the moment you step inside, there’s a warmth that hits you. The coffee is consistently excellent, smooth and rich, and the bakes? Truly something else. The cakes are indulgent but not overdone, the kind that feel homemade but elevated. The bread is the real hero though—crusty, fragrant, and full of character. It’s the sort of loaf that makes you plan a meal around it.

Elliot has turned into a small obsession of mine. What used to be a stopover is now a destination. Phibsborough’s got a gem here—and if you haven’t tried it yet,...