Flour power as Waterford’s humble blaa rises again

The humble Waterford blaa has risen to the ranks of champagne after being given new legal protection against imitators.

A ruling by the EU means the floury bread roll — which can be soft or crusty — can be called by its famous name only if made in the south eastern county.

Other delicacies already given protected geographical status against imposters by Brussels include Parma ham, Feta cheese and Cornish pasties.

More recently, Lough Neagh eels from Northern Ireland were inducted into the exclusive club.

The Waterford blaa reportedly dates back to the arrival in Ireland of French Huguenots escaping religious persecution during the 1690s.

The unusual name is said to have derived from the term “blaad”, which the Huguenot bakers used to call leftover dough.

Another theory suggests it comes from the French word “blanc”, meaning white.

Local legend has it that up to a third of the Waterford population eat a blaa every day.

Free from preservatives, the bun is best eaten by lunchtime while it is still fresh.

Its short shelf life has been blamed for its lack of popularity outside Waterford.

PA