Our beloved sliced pan may have just become the latest victim of Brexit.
Bakers are warning the price of an Irish loaf is going to increase as flour prices rise.
Just two-fifths of the flour used here is actually produced in Ireland - and importers say the right sort of floor is limited in Europe.
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The Irish Bakery Association says the flour stockpiles built up here for Brexit are now starting to run low.
That means our go-to bread for everything from Tayto sandwiches to grilled cheese might cost us a bit more dough.
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Meanwhile, the trade group says flour prices isn't our only problem.
Other ingredients like vegetable oil, yeast and sugar are all going up in price too.
Gerald Cunningham from the Irish Bakeries Association says state intervention could help.
But he says flour from the continent just doesn't work.
"The protein levels of the wheat is lower and it's not suitable for making the type of bread that we eat in this country."
While European flour makes for excellent open textured breads like baguettes and focaccias, an old fashioned sliced pan hangs in the balance.
