New Yorkrs waiting an hour in the cold for scones bread soda viral

Pandemia knocked her, but Mary O’haloran – and her mother’s delicious bread scones – rose.

During the dark days of the Pandemic Covid-19, the sixth mother had to close the Irish Village bar, Mary O’s (32 Avenue A, East Village), which she had for more than a decade.

“[There was] Nothing is happening, the black step out of every day, no one on the street, “he told the locals of Western Ireland for The Post.

To cheer for herself and give herself something to do, she began to bake her mother’s Irish bread sconies from the grass and selling them to older customers.

“Just gave me something to focus,” she explained. “It was not a creator of money at all. I started doing it just to try it and frankly had no money in it. I just did it because I was in the bar without anything that was happening. “

Soon, thanks to the word of the mouth and a New York post on Instagram about O’HALLORAN and its scones, the soda bread business was raised and it was in order.

But, O’haloran, who makes soda bread using a family recipe, was just ready to escalate so much

“I knew I had to do it myself. I can’t send these scone from anywhere else, but Mary o, “she said.” They have to get scones exactly the way I did. “

By the spring of 2022, O’halloran was able to reopen the bar for business, but the popularity of its scones never released it. At the end of November 2024, it opened a oven location – Mary O Irish Bread Store (93 1/2 E. 7th St., East Village) – dedicated scones.

The store sells only two things: Individual scones topped with Irish butter and domestic blackness ($ 6) and an Irish soda bread ($ 30).

Bakery is only open on Thursday for Sunday, from 7am every time they sell – usually between noon and 1 afternoon

Customers are eagerly lined up in the cold to get their scons. They say it’s worth waiting.

“They were completely wet and butter and blocking made for a very perfect bite. I also really admire that it is a family owned business, it made the experience feel even more special and personal,” Gushoi Olivia Mannion, who encouraged a January frozen morning to wait in line for a scene after seeing them in Tiktok. “I’ve loved it absolutely … Definitely won’t be my last time I’m going to go there!”

O’halloran estimates that she does and sells about 1,000 scone a day, but she does not like to speak quantity.

“I hate that question because everyone wonders and then rotates in how much money you make a day,” she said. “I don’t make my scons for money. I don’t count them. I do it because I like to do it and see the people who get scones. They are just so happy, they like to take them. “

While pastries have become preferred of carbon -loved social media maves, the recipe is simple. They are made only with raisins, butter, sugar, honey and Irish flour self-pouring.

“I think there is a little magic in them. That’s after all,” O’halloran said. “People think I’m crazy, but if you believe, you get it, if you don’t, don’t, 99.99% of my people feel it. They eat the skeleton and they just love it. People are wanting simple things now. “