A blaa , or Waterford Blaa, is a doughy, white bread bun (roll) speciality, particularly associated with Waterford, Ireland. It is currently made in County Waterford and south County Kilkenny.

Blaas are sold in two varieties: "soft" and "crusty". Soft blaas are slightly sweet, malt flavour, light but firm in texture and melt in the mouth. Crusty blaas are crunchy at first bite, then chewy with a subtle malt taste and a pleasing bitter aftertaste from the well cooked, dark crust. by the four remaining bakeries producing blaas: Walsh's Bakehouse, Kilmacow Bakery, Barron's Bakery & Coffee House and Hickey's Bakery. Of the four remaining bakeries, only two remain in Waterford City.

This theory is disputed because although white flour existed in the 17th century, it was not widely used until mass production of the industrial revolution.

Blaas are sometimes confused with a similar bun known as a bap; however, blaas are square in shape, softer, and doughier, and are most notably identified by the white flour shaken over them before the baking process.

On 19 November 2013, the Waterford blaa was awarded Protected Geographical Indication status by the European Commission.

See also

  • Irish cuisine
  • List of bread rolls
  • List of breads
  • List of buns

References

  • Specification Document for the Application of ‘Waterford Blaa PGI’
  • Recipe