Founded in 1985 by brothers Dermot and Michael Walsh, Walsh’s Bakehouse continues on three generations of bakers in the Walsh family.
In some ways the new name is a nod to their longstanding family history in the industry, as their father’s Ballybricken bakery was called Walsh’s.
Both Dermot and Michael qualified with Diplomas in Bakery Production and Management from Kevin Street College of Technology, Dublin and spent a number of years perfecting their trade in well known establishments in the capital, including Ann’s Hot Bread Shop, The Crusty Kitchen, KC Confectionery and Green Isle Foods.
On their return to Waterford the two brothers made the decision to continue on the family legacy by combining their decades of personal experience in baking and so securing the centuries old tradition of ‘the blaa’, and what has now become a trademark taste of Waterford and known the world over.
The family-run bakery at Mount Sion Avenue produces a wide range of breads for local and national distribution.
Their most famous offering, the Waterford Blaa, is unique to the area with over 10,000 blaas produced each day.
The bakery is highly committed and passionate about the bread they produce and have in place a team of skilled bakers and distributors who share this commitment and passion.
They are the only bakery in the PGI region who are producing the ‘Waterford Blaa’ for the national and international food service market.
Congratulating the team at Walsh’s Bakehouse, Waterford Chamber Chief Executive Nick Donnelly said: “Michael and Dermot are long standing and very valued members of Waterford Chamber and we wish them every success going forward with their new brand. They are a very significant business in the city and have brought the Blaa, and of course Waterford, to the international stage.
It was therefore not surprising they were announced winners of the Best in Food & Agri Category at the Waterford Business Awards. We look forward to a long association with the company in the years to come.”