Originally part of an Augustinian Priory, the mill has had many lives (and deaths). Last known as the Old Mill Bakery, providing loaves to the local north coast, it suffered a devastating fire in 1986 and lay in ruins until it was reborn as Skerries Mills in 1999. An ambitious restoration project brought two windmills and a water mill back into operation. There's even an adjoining field of grains -- barley, oats, and wheat, all that's needed for the traditional brown loaf -- sown, harvested, and threshed using traditional implements and machinery. The result is not only the sweet smell of fresh bread, but also an intriguing glimpse into the past, brought to life by guided tours and the chance to put your hand to the stone and grind flour. If you've worked up an appetite, there's a lovely tearoom and a fine gift shop of Irish crafts.
- © Frommer's 2013