Our Story
From our family roots in 1964 to our evolving role as a modern, all-island supplier of ambient, chilled, and frozen solutions, our story is one of resilience, innovation, and a shared passion for great ingredients. As we continue to grow, one thing remains the same: our commitment to supporting the people behind every bake, batch, and breakthrough.
Scroll down to explore the key milestones that have shaped our journey.
1964-1975
Foundations of a Family Business
1964–1967 – Foundations and Flavour
In 1964, John E. O’Brien and his son Bruce founded J.E. O’Brien & Sons Ltd. in Blackrock, Co. Dublin, supported by a close-knit team. By 1967, Bruce launched The Rock Brand, a bold identity reflecting strength and independence. With their own factory, the team began blending colours and flavours in-house, marking a new era of innovation.
1969–1972 – Rising to the Occasion
In 1969, our bakery range launched and sales doubled overnight. We became agents for Goldrei, DDW, and Givaudan, expanding our flavour and colour offering. To support growth, Bruce brought on consultant baker Seamus O’Reilly. Paul O’Brien joined in 1970, followed by Tom Pigott in 1971, building a strong, lasting team.
1971–1972 – Expanding Horizons
In 1971, Bruce O’Brien secured a key partnership with Roche Pharmaceuticals, marking our entry into the pharma sector. In 1972, we began supplying syrup to HB for their iconic ripple ice cream, as our customer base expanded to include Cadbury, Urney, Bolands, and more.
1975-1984
New Roots, Bold Moves
1975–1978 – A New Home Takes Shape
By 1975, we’d outgrown Blackrock. A “Sites for Sale” sign in Sandyford sparked the move, and in 1978, Uncle David built our 12,000 sq. ft. factory, a milestone that gave us space to grow and innovate under one roof.
1981 – Sweetening Up
Just three years after moving to Sandyford, we built a second warehouse to meet growing demand. That year, we also became the Irish agent for NutraSweet, our entry into functional ingredients and modern nutrition.
1983 – Style & Strategy
Young Anthuan Xavier became our tax advisor, with his firm Simpson Xavier later advising many top Irish entrepreneurs, including us. Meanwhile, office fashion was sharp, and our growing two-van fleet showed how far we’d come, and where we were headed.
1985-1996
Expansion & Innovation
1985-1989 – Laying the Groundwork
In 1985, we built a second warehouse to support growth. Michael McDonagh joined sales in 1986 alongside Vinny McMahon, Tom Pigott, and Bruce Hetherington. By 1989, we acquired a neighbouring site and welcomed John Cregan, who expanded our bakery yeast range. Bakery World magazine recognised us as a rising leader in Irish bakery ingredients.
1994-1995 – Farewell and Forward
In 1994, we lost our co-founder John E. O’Brien, a cherished leader and friend. That year, we partnered with Dawn Foods of America, hosting our first Dawn Day in Sandyford with over 100 bakery customers, marking a vibrant new era.
In 1995, Jason O’Brien joined the family business, carrying forward the O’Brien legacy.
1996 – Fresh Vision
In 1996, we envisioned a multi-temperature future, launched a large tented bakery exhibition on our expanded site, reintroduced the Wonder brand for fruit fillings, and showcased our innovation and adaptability.
1997-2004
Laying the Foundations for the Future
1997–1999 – New Identity & Horizons
We rebranded as O’Brien Ingredients and launched The Pastry Case in 1997, specialising in pastry shells and gingerbread. We introduced our first frozen range, Technipat, and pitched to take on Dawn’s frozen business in Ireland. Our partnership with Ireks of Germany began, and in 1999, Ashley O’Brien joined with fresh international expertise.
2000–2001 – Expanding Our Reach
We launched our first frozen produce range and began exporting Irish brown bread to the Middle East. After 25 years in Sandyford, it was clear our facility could no longer meet our needs. Plans were made to move to a new purpose-built facility in Citywest, positioning us for multi-temperature logistics and continued brand expansion.
2002–2004 – Built for the Future
In 2002, we moved into our new premises at 11 Magna Drive, Citywest. With improved access to the M50, we strengthened our all-island distribution capability. A new test bakery was built on-site, Darren Savidge also joined to drive technical support, especially for our growing
in-store bakery customer base.
2005-2013
Growth in Motion
2005-2006 - Building Up Momentum
With momentum in the bakery sector, we began investing in expanded capabilities. As the company surpassed 100 team members, new roles and functions were introduced to support our next phase of growth.
2007–2009 – Steady in the Storm
As the global financial crisis unfolded, we stayed focused on innovation and customer support. Despite the challenges, we maintained steady growth across ambient, chilled, and frozen bakery.
2010–2013 – Baking Across the Island
We introduced the “Bakery Travelator” at our first regional show in Galway, showcasing ambient, chilled, and frozen solutions. With the Dawn Airstream Bakery's debut in Ireland, we took our bakery shows nationwide, deepening connections across the country.
2014-2024
Rolling Forward
2014–2016 – Rising with Roadshows
We expanded our agency base with Lallemand Yeast and continued our all-island bakery roadshows, from Cork’s Midleton Distillery to Belfast’s Titanic Quarter. We launched Bakery World and upgraded our Citywest site with the new Bakery Academy.
2019–2021 – Adapting Fast
In 2019, we mourned the loss of our colleague and friend Bruce Hetherington. In the same year, Peter Savage stepped in to lead the bakery business, ensuring continuity. As the pandemic struck, we pivoted quickly, launching the All Wrapped Up campaign and adapting to new food habits. In 2021, our new warehouse and freezer were operational, doubling frozen storage capacity.
2023–2024 – The Next Batch Begins
We earned our BRC accreditation for storage and distribution, an important milestone as we raised operational standards across the board. Our
e-commerce transformation also began rolling out, marking a new digital chapter for the business.
Our story is still being written, with new products, partnerships, and possibilities every day.
We’re proud of where we’ve been and even more excited about where we’re going.
Want to Bake the Next Chapter With Us?
If you’re a business looking for a trusted partner in ingredients or bakery solutions, O’Brien Ingredients is here to help you rise.