Walsh’s Bakehouse is one of the top producers in Waterford of the traditional ‘Blaa’. The tradition of the Waterford Blaa dates back to the late 17th Century when a group of Huguenots arrived in the city. At that time, Waterford was a powerful trading city for goods like leather, wheat, flour, butter and other agricultural produce from the area. A Huguenot bakery producing bread to feed the families and children of the group was set up in Waterford city in 1702. It’s thought the round bread rolls we now know as Blaa were first made from leftover pieces of bread dough which couldn’t be used for making loaves. Modern Waterford bakers now believe the name ‘Blaa’ was corrupted from the Huguenot words ‘Blaad’, an old French word for flour, or ‘Blanc’, French for white, which referred to the white appearance of these rolls which are dusted with flour.

Brother Ignatius Rice established a bakery in the Mount Sion area of Waterford City in 1802. He continued the tradition of making ‘Blaa’, which became a popular staple with the poor. Production rose to around 18,000 blaas made every day in the city.

Today, the Blaa is very much a part of Waterford’s heritage still enjoyed in modern times. Almost twelve thousand of these white rolls are eaten daily in the city. Legend has it that there isn’t a blaa left to be seen in Waterford after 11am, so popular is the roll for breakfast. Hot freshly cooked bacon is one of the most popular fillings.

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.