Doughy Déise delight goes down a Blaa-st in US
Waterford’s world famous Blaa has hit the big time stateside.
A popular American baking magazine, Bake from Scrath, which boasts a print circulation of 150,000 and a digital monthly reach of around 30 million readers, has given the delicious Déise delicacy a glowing review in its latest edition.
Foodie journo Mary-Kate Tucto fell in love with the Blaa after she met up with Dermot Walsh of Walsh’s Bakehouse in Kilbarry.
In her article, Tucto writes of the “fierce patriotism that exists around certain foods”.
She adds: “The Emerald Isle has its fair share of delicacies. But none are so interwoven as in the fabric of the past and present as the humble Waterford Blaa.
The visit came about after Tourism Ireland partnered with a team of editors from Bake from Scratch, along with a videographer, photographer and five food and lifestyle bloggers. The group visited Ireland in January ahead of the lockdown to capture content for a special ‘Authentic Ireland’ edition.
Bake from Scratch dedicated its entire July/August issue to Ireland’s culinary scene – and Walsh’s Bakehouse and the Blaa figure prominently.
Alison Metcalfe, Tourism Ireland’s Head of North America and Australia, said: “We are really pleased with the excellent coverage in the special ‘Authentic Ireland’ edition of Bake from Scratch.
“It’s a great way of keeping Ireland and our superb culinary scene to the fore in the US. We look forward to welcoming American visitors to Ireland, as soon as the time is right.”
PHOTO: Walsh’s Bakehouse