This is one of Waterford’s finest traditional bakeries established in the 1800’s. Four generations later and the bakery is now run by Esther Barron and her husband Joe Prendergast, whilst Barron's breads and blaas are still all made in their traditional brick ovens. The heat retention properties of the brick produce a more consistent bake, the bread is allowed lots of time to develop and ferment and the final result is nothing but sheer goodness. Barrons Turnover (or Batch Loaf) is without doubt one of our most popular breads; characterised by its boot shape it has a fluffy, chewy texture and hard baked brown crust. It must of course be cut thickly & slathered in real Irish butter.