Wholemeal flour, buttermilk, baking soda, and salt — no yeast, no proofing, baked in under an hour. Came out of the Famine-era kitchens of the 1840s when wheat was scarce and quick chemistry beat slow fermentation. Different in every county; family recipes still treasured.

Pro tip: order it warm, sliced thick, with Irish butter (Kerrygold or local) and a smear of homemade jam. Or use it to mop up Galway Bay oyster brine and seafood chowder.