Bakeries in Belfast

The baking story of Belfast

Belfast's bakery counters read like a glossary of Ulster baking. There is the Belfast bap, a big floury roll with a dark, almost scorched crust; the soda farl and potato farl, cooked on a griddle rather than in an oven; and the wheaten loaf, a slightly sweet brown soda bread eaten with soup or smoked salmon. The Paris bun — a domed, sugar-crusted cross between a sponge and a bun — is a nostalgic favourite, and traybakes such as fifteens and caramel squares are everywhere. The city's industrial past, built on linen mills, ropeworks and shipyards, made cheap, filling bread essential for workers. St George's Market, a Victorian covered hall, now draws bakers, cheesemakers and street-food traders every weekend.

Local bakes to look out for

• Belfast bap – A large, floury white roll with a distinctive dark, crusty top.
• Soda farl – Griddle-baked soda bread cut in quarters, split and fried in an Ulster fry.
• Paris bun – A domed, sugar-topped bun with a soft, sponge-like crumb.
• Wheaten bread – A wholemeal soda loaf, slightly sweet and nutty, made with buttermilk.

Bakery hunter's tip: Visit St George's Market from Friday to Sunday for griddle breads, traybakes and local produce, then try a farl from a neighbourhood bakery to compare.

Did you know? St George's Market was built between 1890 and 1896 and is the last surviving Victorian covered market in Belfast.