WATERFORD’S FAMOUS bread bun, the blaa, is about to arrive at supermarket near you.
On foot of European approval, the product is about to be distributed throughout the country.
Having already gained background EU Protected Geographical Integrity (PGI) status, the blaa, which originated with the Huguenots who settled in Waterford in the 17th century, is now to be distributed nationally.
The PGI status means the saucer-sized soft bread bun, made from flour, yeast and water, can be produced in Waterford only – but Suirside bakeries have decided to share the speciality bread with the rest of the country.
According to Michael Walsh of MD Bakery, a member of the Waterford Blaa Bakers’ Association, the group is confident there is a market for the floury bap beyond Waterford.
“The Waterford Blaa is 100 per cent natural with not a single artificial [ingredient] or preservative used – we believe this is the perfect product for families looking for a healthy bread choice.
“We make 5,000 blaas daily and 15,000 frozen blaas are already distributed to the food services industry in every county in Ireland and we have further plans to make the blaa available to consumers nationwide.”
The announcement that the blaa is going nationwide as part of a plan to increase sales by 50 per cent over the next three years comes as preparations are continuing to celebrate the bread’s unique status at this week’s Waterford Harvest Food Festival.
According to the organisers, an estimated 80,000 visitors are expected in Waterford this week for the festival, which culminates this weekend when the city hosts Ireland’s biggest open food market along the city’s quays.
Artisan food producers will line the uays with their produce, while on Sunday the Harvest Festival, along with porridge producer Flahavan’s, will try to break the world record when they cook a 914kg bowl of porridge.
