reads of England, Ireland, Scotland, Wales

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Breads of the British Isles

Breads of England, Ireland, Scotland, Wales are now available in Canada at the Celtic Treasure Chest Bakery and British Imports Ltd. White Rock.

Vancouver Store     Delta/Ladner Store     
Irish Potato Loaf

Irish Potato

Irish / Welsh
Barm Brack

Irish / Welsh

W.W. Soda

Irish W.W. Soda Bread Irish Potato Farls

Potato Farls


Brown Bread


Irish Wheaton Bread

Batch Bread

Scottish Batch Bread
Irish Yeast Free Brown Soda Bread

Irish Yeast Free Brown Soda Bread

Hovis Bread


Scottish / Irish

Scottish / Irish Potato Scones

Fruit Soda

Irish Fruit Soda
Scottish Oatcakes


British Style

Eccles Cakes, Empire Biscuits, Current Slices (Fly Cemetery), Bakewell Tarts

Potato Farls, or Potato Scones are a traditional potato bread made from real potato flakes, flour and salt, shaped into rectangular or round slices and cooked on a hot plate. Such bread is also known in Northern Ireland as 'Fadge' or 'Slims'. This bread started out in the late nineteenth century as a means of making use of mashed potato leftovers, the potato being a staple part of the Northern Ireland diet. In some areas they are referred to as Potato Scones or Irish Potato Bread and not the Potato Bread loaf that is sold in most grocery stores in Canada

The Irish term for cake centuries ago was 'Bairgin' and if the 'Bairgin' contained rich currants and raisins it became a 'Bairgin Brack' or speckled cake, now more commonly known as Barm Brack. Barm Brack is unusual in the sense that it does not follow the traditional loaf shape and instead of being oblong is round. In bygone days Barm Brack was traditionally eaten at Halloween in Ireland (on All Saints Day), when a host of myths and customs surrounded the product. Several unusual ingredients would have been included in the traditional Halloween brack: a pea, a bean, a little piece of cloth (symbolizing a rag), a stick and a Cladagh ring. The eating of the Barm Brack then became an event of household theatre: if you got the rag, you were destined to be poor; the pea meant you'd be an old maid; the bean a bachelor; the stick a fighter, and the ring meant you'd be wed within the year. These are packed full of tasty ingredients such as sultanas, citrus peel and glace cherries, and are suitable as a snack, served buttered with your favourite jam. These loaves are a perfect accompaniment to a cup of tea

Soda Bread: The Irish bread making tradition is a direct result of the fact that the original Irish home did not have a built-in oven and bread was thus baked in a pot-oven or on a griddle over a peat fire. Brown soda or 'wheaten' breads gained widespread popularity throughout Ireland in the late nineteenth century when the raising agent, bicarbonate of soda, was first introduced to the island, and has now become a food synonymous with Ireland.

Soda bread is a moist and light product, delicious as an accompaniment to soups and starters such as smoked salmon, topped with ham and cheese or simply buttered with jam. It also goes great with a full Irish breakfast. Our wheaten bread is the round 'bannock'. Traditionally baked in a pot oven, bannocks are of Gaelic origin where the word 'bannock' referred to buttermilk-moistened breads. A cross is marked on each bannock and history suggests religious connections.

Traditionally, inhabitants of the British Isles have enjoyed a substantial hot meal for breakfast, featuring eggs, bacon, and sausages, accompanied with tea or coffee. British imperial experience in India introduced kedgeree to the breakfast buffet in grander British households. Today this dish remains popular but is normally served later in the day rather than at breakfast. Bread and other bakery products have long been the basis or staple of a Brits breakfast.

England. The full English breakfast also includes tomatoes and several other items such as beans, mushrooms, black pudding. These are served with fried bread or toast. Alternatively, fish (especially kippers) can be served with bread and butter and often scrambled eggs. Eating a full English breakfast daily is now rare, and most opt for cold breakfast cereal or toast, which is usually eaten with marmalade. Grapefruit halves are commonly served.

Note that a full British breakfast can legitimately run to several courses and can include, as well as the signature fry-up, cereal, half-grapefruit, kippers, smoked haddock, porridge, rehydrated dried fruit such as prunes and figs, cheese,ham, toast, rolls, yoghurts, and fruit salad. Visitors are strongly advised to stoke up on the breakfast buffet: "The only way to eat well in England is to have breakfast three times a day." —W. Somerset Maugham

Scotland. A full Scottish Breakfast is egg, black pudding, fruit pudding, lorne slice (a kind of Scottish flat sausage), and ayrshire bacon (a special kind of sweet cured bacon). Potato scones can also be served with this breakfast. For simpler breakfasts, porridge is popular in Scotland.

Ireland. In Ireland, breakfast traditions resemble those of Britain. A specifically Irish breakfast may include white pudding, soda bread, and in Ulster, soda farls and potato farls.