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Blaa gets protected status

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    #32
    Pinch Flat
    Registered Users Posts: 7,762 ✭✭✭Pinch Flat


    wellboytoo wrote: »
    They are mainly different in that there are no preservatives added so its an early morning eat or they are stale, a kinda one shot job, no 7 day shelf life.

    They also go stale as soon as you cross the bridge into Ferrybank:pac:


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    #33
    MRnotlob606
    Closed Accounts Posts: 3,642 ✭✭✭MRnotlob606


    harneys blaas ftw


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    #34
    Sulla Felix
    Closed Accounts Posts: 2,442 ✭✭✭Sulla Felix


    wellboytoo wrote: »
    They are mainly different in that there are no preservatives added so its an early morning eat or they are stale, a kinda one shot job, no 7 day shelf life.

    So not much potential for marketing them outside the county then? Why did they go for protected status then, isn't it usually to protect the commercial export potential of foodstuffs?


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    #35
    hardybuck
    Registered Users Posts: 5,172 ✭✭✭hardybuck


    I asked the woman running one of the restaurants in Dublin how they were getting them up in light of their shelf life.

    She advised that they were coming up half-baked Cuisine de France style.


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    #36
    hardybuck
    Registered Users Posts: 5,172 ✭✭✭hardybuck


    Sulla Felix wrote: »
    Why did they go for protected status then, isn't it usually to protect the commercial export potential of foodstuffs?

    As much of anything, to give the protection that's eluded to in the name. You don't want other bakeries claiming to be producing blaas when they are actually making replica products.


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    #37
    Sulla Felix
    Closed Accounts Posts: 2,442 ✭✭✭Sulla Felix


    Was that a problem previously? I know with say, cornish pasties, it was, because there were factories outside of cornwall trading on the name. I've never seen a blaa for sale though.


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    #38
    hardybuck
    Registered Users Posts: 5,172 ✭✭✭hardybuck


    hardybuck wrote: »
    As much of anything, to give the protection that's eluded to in the name. You don't want other bakeries claiming to be producing blaas when they are actually making replica products.

    Similar products were popping up, aside from the obviously similar baps. I presume they wanted to distinguish themselves from these products, make sure nobody else was claiming to make blaas now or in the future, and also generate publicity.

    It's a mark of prestige as well don't forget, and recognises the craft of the bakers.


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    #39
    Jesus Wept
    Registered Users Posts: 25,243 ✭✭✭✭Jesus Wept


    breadrolls are claaa to be fair.


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    #40
    marlin vs
    Registered Users Posts: 1,630 ✭✭✭marlin vs


    hardybuck wrote: »
    I asked the woman running one of the restaurants in Dublin how they were getting them up in light of their shelf life.

    She advised that they were coming up half-baked Cuisine de France style.
    Well done now you have the point.


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    #41
    Paco Rodriguez
    Closed Accounts Posts: 701 ✭✭✭Paco Rodriguez


    Learned to bake them in Palmerstown. Were lovely with rocket, prosciutto and relish! Having a great laugh with my Dublin work colleagues about it!

    My lecturer said they are not made in trad fashion......that they should be baked individually and not 'joined together' as sold in many Waterford bakeries......ie you get a batch of six and you peel them off eachother....


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    #42
    JaneDoe111
    Registered Users Posts: 20 ✭JaneDoe111


    Its a marketing ploy and a good one...restaurants, shops etc can push the blaa as a local delicacy!


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    #43
    marlin vs
    Registered Users Posts: 1,630 ✭✭✭marlin vs


    Paco Rodriguez wrote: »
    My lecturer is a dope
    My lecturer,Ohh holy Jasus Boy.Fixed it for you.What the hell would a person from outside Waterford know about a Blaa.


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    #44
    fenris
    Registered Users Posts: 3,078 ✭✭✭fenris


    The place on Stephens Green is called Hatch & Sons and they seem to have proper blaas, I went in there for lunch one day and they thought I was mad because I didn't want them to toast it, I just wanted a blaa and didn't are to much about the filling.

    Went in to a restaurant in Greystones where they had "Wicklow Lamb burger on a Waterford Blaa", happy days I thought, but no, when I asked where they got the blaas I found out that they came in once or twice a week from some bakery in blanch and were kept in the freezer until they were needed, tasted like it too, dried out and crumbly, would have been better off with Bundy's from tesco.

    I used to like the high blaas, I think that they came from Walsh's back when the hardest decision of the day was to decide on which of the 5 different type of blaa that they had in the canteen in the glass for breakfast.


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    #45
    johnnykilo
    Registered Users Posts: 1,176 ✭✭✭johnnykilo


    The Donnybrook Fair chain in Dublin is another place that is selling "Waterford Blaas". I'd be amazed if they were actually from Waterford however. Anyway personally I think this is good news; a foodstuff that's synonymous with Waterford (and hence Waterford) has been give a bit of publicity. How bad!

    https://www.youtube.com/watch?v=6ugLNB0THLQ


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    #46
    mooseknunkle
    Closed Accounts Posts: 2,427 ✭✭✭mooseknunkle


    Blaas are being sold in Dubai now :D

    http://www.independent.ie/life/travel/ireland/the-waterford-blaa-now-available-in-dubai-30762436.html

    100,000 blaas are made in Waterford each week and long may it continue :)


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