Blaa 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. Some sources report that the blaa was introduced to Waterford at the end of the 17th century by the Huguenots. 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. On 19 November 2013, the blaa was awarded Protected Geographical Indication status by the European Commission. Blaa A blaa , or Waterford Blaa, is a doughy, white bread
Blaa purchase. A combined 12,000 blaas are sold each day 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. Eaten mainly at breakfast with butter, they are also eaten at other times of the day with a wide variety of fillings (including a type of luncheon meat often referred to as "red lead"). The "breakfast blaa" (egg, bacon rasher and sausage) is more common than the "breakfast roll" in Waterford. Blaas are sometimes confused with a similar bun known as