‘Blaa’ Makes Oxford Dictionary
The origins of the Blaa date back to the late 17th century when French Huguenots arrived in Waterford. These refugees introduced their baking traditions to the region, crafting white bread rolls from leftover dough pieces. Over time, these rolls became known as "Blaa," possibly derived from the French words "blaad" (an old term for flour) or "blanc" (meaning white), reflecting their distinctive appearance.
In 2013, the Waterford Blaa was awarded Protected Geographical Indication (PGI) status by the European Commission, ensuring that only those produced in Waterford and its environs could bear the name.
The word “Blaa” has now been added to the Oxford Dictionary, and to celebrate the inclusion Visit Waterford is offering visitors the chance to embark on “A Taste of Waterford: The Ultimate Blaa Roll Trip”. This culinary journey invites enthusiasts to explore the rich heritage of the Blaa by visiting renowned local eateries that have perfected this delicacy.
Chair of Visit Waterford Clare Barrett says:
“We love to celebrate our 1111 years of history and heritage here in Waterford, including our unique and distinctive gastronomic heritage, so we are delighted to share the details of the ‘Ultimate Blaa Roadtrip’, and we know that participants will not only get to indulge in the unique flavours of the Blaa but also gain insights into its historical significance and the artistry involved in its creation if they ask any proud local during their visit.”
Visitors who want a true celebration of the Waterford Blaa can join guide Sinead Reil on a “Tasteful Tour” to sample Blaa and learn about its heritage.
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