The 'blaa', heavily associated with South Kilkenny, added to Oxford English Dictionary

The word 'blaa' has been added to the Oxford English Dictionary, described as a 'soft white bread roll dusted with flour, particularly associated with Waterford, Ireland'.

This news follows a European ruling made by Brussels more than decade ago in 2013 that meant that the floury bread roll can only be called by its famous 'blaa' moniker if made in the city and county of Waterford and part of adjoining south Kilkenny.

The geographical area that is generally understood to apply to the 'blaa' is outlined in the map below:

This area is restricted to what is known as all of County Waterford and part of south County Kilkenny.

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The part of south Kilkenny in question directly adjoins County Waterford made up of the Ullid and Dunkitt electoral divisions which is part of the southern Piltown Electoral Area.

The Waterford Blaa Bakers Association was set up in 2009 as a registered partnership when a number of well known and long established family bakeries from County Waterford and South Kilkenny came together to form the group.

The association operates as an official body under the Irish Bakers and Confectioners Association.

The primary objective of the group is to protect the blaa as a unique regional Irish food product.

The bakers also co-operate to improve quality and marketing of blaas in the region and participate in food festivals and food award events.

One of the biggest blaa manufacturers is Walsh's Bakehouse in Waterford, known as the 'home of the blaa', fronted by Michael and Dermot Walsh, third generation bakers of the Walsh family.

The real Walsh’s Bakehouse story begins with their grandfather, Patrick Walsh. He was born in 1882 in Kilmacow, County Kilkenny.

Patrick’s own father died when he was young, but because he was the eldest in the family at that time, he went out to work as soon as he left national school. When he was old enough, he left home and joined the British Army, serving with the Northumberland Fusiliers.

When he had served his time, he returned home to Kilmacow and trained as a master baker.

During his career, Patrick became head baker of Bolands Mills in Dublin, and after his marriage to Kilmacow native Mary O’Callaghan, worked in Waterford as foreman in Smith’s Bakery of George Street and at O’Brien’s Model Bakeries.

As an Army Reserve, Patrick was called up at the breakout of World War One in 1914. He rejoined his old regiment on the front lines in France, coming close to death several times. Patrick survived being a Prisoner of War for four years in Gressen, Germany, and was decorated with war and field medals at the end of the war.

When he returned home, he had enough money behind him to start his own bakery on the Mayor’s Walk in Waterford before moving to Number 2 and 3 Ballybricken in 1928.

Eventually, he went into the milling business in his home town of Kilmacow, where he had one of the largest water wheel mills in Ireland. Patrick made flour and oatmeal for the baking trade.

Patrick Walsh was a Master Baker – and always a soldier at heart. His legacy was carried on by sons Richard and Arthur, at their premises at Ballybricken.

Here, they continued the great traditions laid down by their father at P. Walsh & Co. Bakers and Confectioners. Another son, Paddy, and two daughters, Stasia and Mary continued to develop and expand the Walsh family bakery, until Richard retired, followed some years later by Arthur.

At Walsh’s Bakehouse, they continue strive for excellence in baking traditional breads and are proud to be one of the makers of the blaa.

Notably, Kilkenny's Edmund Ignatius Rice, founder of the Christian Brothers, is documented as having made his own blaas at his bakery in Mount Sion in Waterford City.

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