Is Waterford BLAA protected?
Waterford’s blaa bread rolls have been granted European Union protection. The soft white bread rolls, whose traditional baking dates back to the arrival of French Huguenots in the late 17th century, have been granted protection under the EU’s protected designation of origin.
Why is it called a blaa?
Modern Waterford bakers now believe the name ‘Blaa’ was corrupted from Huguenot words ‘Blaad’ – an old French word for flour, or ‘Blanc,’ – a French word meaning white, which refers to the unique white floury appearance of these rolls. It soon reached a point where 18,000 Blaas were made in the city daily.
Where would you find a blaa?
Waterford
A blaa /blɑː/, or Waterford Blaa, is a doughy, white bread bun (roll) speciality; particularly associated with Waterford, Ireland. It is currently made in Waterford and South Co. Kilkenny.
What food is Waterford famous for?
We cannot mention food in Waterford, without giving full and deserved recognition to the unique blaa bread, a rightful point of pride to locals. Dating back to the arrival of the Huguenots in Ireland, the Waterford blaa is a floury square yeast roll unique to Waterford and made to a seventeenth century recipe.
How do you eat Waterford BLAA?
The best time to eat them is before attending a big match, and they should be washed down with a strong cup of tea. Enjoy!
What is a breakfast BLAA?
This is the blaa: a soft white bun that has been a Waterford staple for centuries. One of blaa’s most important features is its soft, doughy insides. A blaa with butter in Waterford (Credit: Amanda Ruggeri) The blaa requires only salt, yeast, flour and water to make.
Which county in Ireland is famous for the BLAA?
This is the blaa: a soft white bun that has been a Waterford staple for centuries. “It’s so synonymous with the city that other counties often refer to Waterford city people as ‘the blaas’,” said Jack Burtchaell, a Waterford historian and tour guide.
Which county in Ireland is famous for the blaa?
What is a BAP in Ireland?
A Belfast bap is a large crusty white bread roll that originates from Belfast, Northern Ireland. The bread is noted for its size being around half a small pan loaf (150-200g), airy, chewy soft white interior and a distinctive hard crust that is almost burnt on the top.
How do you eat a BLAA?
Many Waterford residents consume it on a daily basis, and it inspires the kind of loyalty (and competitiveness) seen elsewhere only at hurling or rugby matches. This is the blaa: a soft white bun that has been a Waterford staple for centuries.
What is the meaning of BLAA?
Filters. (bakery, Ireland) A soft white breakfast roll, traditionally associated with south-east Ireland. noun.
What is the difference between a roll and a BAP?
As nouns the difference between roll and bap is that roll is the act of rolling, or state of being rolled while bap is a soft bread roll, originally from scotland.
What is a Waterford blaa?
The Waterford Blaa | Irish Breads The Waterford Blaa is a large, soft, and fluffy roll that is exclusive to Waterford City, Ireland. The origin of this bread is attributed to the Huguenots, Calvinists driven out of France in the seventeenth century and welcomed into Ireland because of the trades they brought with them.
Is Waterford blaa PGI/PDO protected?
The marketing campaign, supported by Waterford CEB, is taking place against the background approval of the Waterford Blaa’s PGI status as a European protected food product. Presently Ireland only has four PGI/PDO protected products.
How big is Waterford’s family & artisan bakery industry?
The Family & Artisan sector has a 30% share valued at €216m with bread products and morning goods the biggest category valued at €182m. The Waterford Blaa Bakers Association was set up in 2009 when four well known and long established Waterford family bakeries came together.
Why do Waterford bakers use square dough for blaa rolls?
Because of the huge demand for blaa rolls, and in an effort to increase production, many Waterford bakers place the round dough pieces close to each other on the baking tray. During fermentation, the round dough pieces expand and batch together, so they bake out in a square, rather than a round shape.