Wee Buns specialises in making all manner of freshly baked, delicious things to eat, for the every day or a special occasion. We use only the best raw ingredients – real Irish butter, free range eggs, French and Belgian chocolate, proper vanilla extract and seasonal fruit and vegetables.

Mary Anne is a trained chef; she started out at the famous Ballymaloe Cokery School in Co. Cork and worked in a number of restaurants including the former Michelin starred Roscoff in Belfast and the renowned Michelin starred River Café in London, she also spent some time at the lovely La Fromagerie in London - one of the best cheese shops in England.

Mary Anne can be found most Saturdays selling her home baked cakes, buns, quiches and preserves at St. George's Saturday market. The selection varies according to the seasons and whims of the baker.

Other baked items are available at the market on Saturdays, including freshly baked scones and Irish tea cakes. Preserves include cold pressed Co. Armagh honey, jams and chutney which are made using seasonal fruit, organic when possible and traditional recipes.