New Yorkrs waiting for an hour in the cold for bread scons of viral soda – ‘there is little magic in them’

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 her something to do, she began to bake her mother’s Irish bread sconies from 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 know I had to do it. I couldn’t send these scone from anywhere else, but Mary o,” she said. “They have to take scones exactly as I do them.”

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 an 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 filled with Irish butter and domestic jam ($ 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 were already made for a very perfect bit. I also really admire that it is a family -owned business, it made the experience feel even more special and personal,” Gushed 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 … eventually it wouldn’t be my last time 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 schools 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 as happy, they like to take them. “

While the priests have become the favorites of carbon -loved social media maves, the recipe is just one. 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 just wanting things now. “