Waterford blaa is a soft, floury white bread roll from Waterford — light, pillowy, dusted with flour. Protected with EU PGI status since 2013. Eaten split with butter, or stuffed with ham.
The blaa was brought to Waterford by Huguenot refugees in the 17th century (the name may derive from French 'blé', meaning wheat). It has been baked in Waterford continuously since then. The EU granted PGI (Protected Geographical Indication) status in 2013 — only bread baked in Waterford can legally be called a blaa.
A soft, round, flour-dusted roll, warm and pillowy. Tear it open: the inside is pure white, airy, and slightly chewy. With salted butter, it's the best bread experience in Ireland. Some say better than the soda bread.
The blaa's softness comes from a high-hydration dough (70%+ water) and a short, gentle bake. The flour dusting on top prevents the crust from forming — blaas should have almost no crust. The dough uses commercial yeast, not sourdough — the goal is neutral, mild flavor.
Variations
Soft blaa vs. crusty blaa; eaten plain with butter or stuffed with fillings.
On the Palate
Where Waterford Blaa sits in the Irish flavor cloud
Ingredients
Serves 6How it's made
6 steps · 1 hour active + 2 hours waiting
- 115 min
Mix flour, warm water, yeast, salt, and a little sugar into a soft, wet dough.
- 210 min
Knead gently (do not overwork); rise 1.5 hours.
Watch outKnead only enough to bring the wet dough together — overworking builds too much gluten and kills the pillowy softness.
- 390 min
Divide into round rolls; shape loosely.
- 45 min
Dust generously with flour.
- 545 min
Second rise 45 min.
- 615 min
Bake at 230°C for 12-15 min until just pale golden (do not overbake).
Watch outPull them the instant the tops turn barely pale-gold and still soft — a crisp brown crust means you've overbaked a blaa.
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