How do you like your eggs in the morning? Whether it's sunny side up or poached, according to the BBC it's gonna taste better in a Waterford Blaa.
And we gotta say, they're bang on.
The BBC featured an article allll about the humble blaa called 'The bread that changed how the Irish eat breakfast' that delved into the history of Waterford's second famous product (the first is crystal, duh.)
Being from the Royal County myself, these mysterious blaas never featured much in my upbringing but after reading all the fun facts that the BBC oh-so-kindly uncovered on Irish people's behalf I'm convinced of the beauty of the blaa.
Eaten first thing with just butter or stuffed with bacon and eggs, the Waterford blaa is a firm brekkie staple.
The blaa is soft and doughy and is made only with salt, yeast, flour and water.
The Waterford blaa was awarded with Protected Geographical Indication (PGI) status in 2013, putting it on the same level as Champagne or Parmigiano-Reggiano cheese so you know it's legit.
And, no. It's NOT a bap.
Big difference. Bap = British boring soft roll. Blaa = doughy delish Irish delicacy.
The blaa was apparently brought to Waterford by French refugees in the 1600s, who took their baking skills with them. Locals however, couldn't quite manage to say pain blanc and so the 'blaa' was born.
We'd say there's gonna be an extra rush at the bakeries for these bad boys in the morning.