Some call it the witching hour, but it’s midnight when the magic starts to happen at The Stuffed Olive in Bantry.

Because, while the rest of us are turning in – or over – in our beds, Grace O’Shea is turning on the ovens to start her eight-hour shift, filling tins and trays with brown soda, oat and quinoa breads, scones and savoury pies, before starting on the desserts of the day, be it the best-selling Malteser cheese cake, lemon and raspberry bavarois or Black Forest mousse gateau.