The Giada is the most popular bread in Ireland and is made by the families of all the major bread producers, including the large-scale producers of breads such as Kincora, Aunty, Fonthill, Fyfe and Bannan.
In 2016, the Giadas bread had a market value of more than €1bn, according to Euromonitor.
The bread is the staple bread of many families and is traditionally used for breakfast, lunch and dinner.
“It is the bread we eat as the family and it’s a part of the everyday life,” said the mother of one of the Giadas family members, who asked to remain anonymous for fear of reprisal.
The Giada has an extremely high bread value because it is so widely used, she said.
“We are very grateful for the bread.
It’s a way of life and we can’t complain, but I am not too happy about it.
“The best thing about the bread is that it has a rich taste and is very tasty.” “
But it is a beautiful bread, delicious and we are lucky to have it.”
“The best thing about the bread is that it has a rich taste and is very tasty.”
The family breads and the bread they make are sold in bakeries across the country, but the traditional bread is very popular with the community and is enjoyed by many Irish families, she added.
“We bake bread for family meals, for birthday celebrations, weddings and even at home,” she said, adding that the Giads bread is a favourite with many families.
In 2016, a market in Ireland recorded a €1.8bn turnover, up 12 per cent on the previous year.
The Giadacias breads were bought in more than 600 bakeries, according a Euromonitors report published on Tuesday.
The report said that the number of bread stores in Ireland has grown by 30 per cent over the last decade, but that “the number of artisan breads sold by small producers and bakeries have not kept pace”.
It noted that the majority of the breads produced in Ireland are sold as an artisan bread, with the majority sold at the artisan market.
A report by the Independent Farmers Association last year said that artisan bread is not only more popular than traditional bread in the region but also offers “more value for money”.
In addition, it noted that artisan bakeries in Ireland “typically have a longer shelf life, and therefore a higher price”.
“Traditional bakeries tend to sell their bread for longer, and artisan bakerie’s tend to stock their bread longer, but it is also the case that the artisan baker’s produce has higher quality and is less expensive, leading to a higher quality product and a higher profit margin,” the report said.