Long before the potato became a national favourite, the Irish were lovin’ their bread! Nothing much has changed! There’s usually always a brown soda bread loaf with butter and jam and a nice pot of tea, to fill the hunger gap in most Irish homes. A generational tradition that has never lost its charm.

Bread has a long-standing history, shaped by cultural movements in Ireland over the centuries. The first bread of the Gaelic Irish was actually a simple rustic oatcake. Oatcakes are still traditional in Northern Ireland, made a regional speciality by Master Baker Robert Ditty of Ditty’s Bakeries in Castledawson. 

The Anglo-Normans brought wheaten bread here when they settled in Leinster and Munster in the 1100s. Later on, refined flours became the symbol of the wealthy, whilst rural communities still used wholemeal brown flour for their homemade loaves.

It wasn’t until after the Great Famine and the loss of potatoes that bread became the main staple again in Ireland. Baking bread became prevalent in every home and saw some great developments in bread styles. Soda bread became popular, made with white or brown flour. A cake style yeastless bread which was quick and easy to make every morning by the lady of the house. Sometimes dried fruits, treacle or eggs were added for richness and sweetness. Fruit sodas were also known as Spotted Dog – a brilliant old fashioned pudding style bread that has been resurrected by Darina Allen at Ballymaloe Cookery School.

Soda bread is still a huge favourite here, often featured on the breakfast tables of our wonderful culinary accommodations. Baked fresh every morning in the old fashioned way. In the past decade though, the upswing of small craft bakeries has also seen the introduction of yeast and sourdough bread from other parts of the world. Ireland is now internationally aware when it comes to bread! But even so, the bread that epitomises this nation is the simple soda bread we all love.

Bread for Saint Patrick’s Day

As Paddy’s Day falls during Lent, fasting restrictions would be lifted so the family could honour Ireland’s Patron Saint with the main meal of meat or fish and perhaps a drop of whiskey. But bread would have been allowed throughout Lent, as a simple basic no-frills food which would have sustained the family when richer foods were banned. For Patrick’s Day, the lady of the house might push the boat out and bake a fruit soda as a special occasion bread to have with tea after the main meal.

We can follow in tradition this St. Patrick’s Day, with some great bread recipes from our members, plus some superb bread and baking from our small artisan bakeries which make a variety of bread in the time-honoured way every day. There are a number of bakeries in the Good Food Ireland network. These include Walsh’s Bakehouse and Barron’s Bakery, both specialist makers of the PGI protected Waterford Blaa, a soft white yeast bread roll originally brought to Waterford by the Huguenots. 

May we also suggest if you’re a lover of Irish bread check out some more of our Approved and talented bread makers.

Hickey’s Bakery, Co. Tipperary

Originally established in the 1900s, the store has been home to no less than four generations of Hickey bakers. The youngest of these, the current owner and local entrepreneur Nuala Hickey, has been in the business for more than two decades. The bakery, which is out the back, still uses traditional methods for its yeast and soda bread. Rising and proving takes hours and all bread is hand moulded and placed into loaf tins used by the generations before.

Ditty’s Home Bakery, Castledawson, Derry

Ditty’s Home Bakery represents a generational family bakery that has mastered the skill of quality breadmaking. Master Baker, Robert Ditty is at the helm and has grown the business to supply the island of Ireland and beyond.

There’s been a bakery in the town here for the best part of 50 years, started by Robert’s parents. When you visit here, you step back a generation in family history.

The bakery specialises in bread local to Northern Ireland, which ranges from wheaten and soda bread to griddle-baked fluffy soda farls and earthy potato farls.

Barron’s Bakery, Co. Waterford

Barron’s Bakery first started baking bread in Cappoquin in 1887. Today, they still use the same Scotch Brick Ovens to bake their crusty bread. It’s probably the only place in Ireland you’ll find award-winning home-baked bread being produced from a traditional Scotch Brick Oven. The bread is proved slowly and naturally, and the loaves are shaped by hand. Barron’s Bakery also bakes the famous Waterford Blaa – a soft bread roll brought to the area by the Huguenots.

Barron’s Bakery has all sorts of freshly baked goodies to choose from. Old fashioned butter loaves – a sweet version of a normal pan – barn brack with the addition of spices and dried fruits, seed loaves and traditional Irish brown soda bread are just some of the bread choices.

Emilie’s Woodfired Kitchen, Co. Kerry 

Glenbeigh is home to an exciting food & drink offering, Emilie’s Woodfired Kitchen. Emilie’s fits right in to the town, offering locals and visitors delicious freshly baked breads, pastries and woodfired pizza. There’s also a brilliant retail offering, with shelves stacked.

Emilie Mjorndal is the baker and host behind Emilie’s. The food and drink offering at Emilie’s is a true delight! Fresh bakery items such as decadent cakes, mouth watering pastries and fresh breads are prepared each day and to no surprise, sell out quite quickly. From rich cakes, to fruit tarts and crumbly scones and loaves of sourdough there’s something for all tastes to savour!

Jinny’s Bakery & Tearooms, Co. Leitrim 

Sinead and Pascal Gillard have created quite the business in their hometown of Drumshanbo, Co Leitrim, producing fresh breads, cakes and more. Sinead has always had a passion and knack for baking and took the leap into creating her very own bakery in 2003.

The Jinny’s Bakery range includes freshly baked breads and cakes created using the very best natural ingredients. Breads include an Irish Stout Bread, Irish Soda Bread (with a sugar free version), Treacle Bread and even a Porridge Oat Bread, such wholesome goodness all round.

Walsh’s Bakehouse, Waterford 

Walsh’s Bakehouse in Waterford City is owned and run by brothers Michael and Dermot Walsh, the third generation of their family to become bakers. 

They inherited the bakery in 1985 and also inherited the family commitment to doing things right! At Walsh’s Bakehouse, they strive for excellence in baking traditional bread and are proud to be one of the makers of the Waterford Blaa (PGI), one of Ireland’s protected foods.  The brothers supply freshly baked Blaas daily to shops and businesses in Waterford, while also supplying to a number of establishments across the country.

Whichever bread you choose from our bakers, make sure you order in time for March 17th! 

Make your own bread for Saint Patrick’s Day

Watch the video and try this wonderful recipe for Pint Glass Bread from Peter Ward of Country Choice in Nenagh, Tipperary. Invented when the first of his children went away to college and craved the fresh homemade bread that Mammy Mary Ward made every day. A pint glass is used for measuring, cutting out the need for weighing scales. Every student, according to Peter, can get their hands on a pint glass!

For Saint Patrick’s Day, try our gorgeous old fashioned Fruit Soda bread, just like the bread which would have been at the Paddy’s Day feast table in days of old.

Find more bread recipes and sweet and savoury recipes for bread-based puddings in our recipe listings.

 View Our Collection of Bakeries

Written by: Good Food Ireland®