tried my first Dublin blaa at Hatch & Sons
back in 2013 and was massively impressed. Since then I’ve tried blaas on various menus around the city, but they’re either too crusty, too soft, too floury or (the biggest offender of all) a bap.
Call me Goldy-blaas, but the Hatch & Sons blaa is juuuuust right.
The perfect bite with a soft, doughy centre and floured to perfection.
They’re made by the OG blaa-makers in Waterford, Walshe’s Bakehouse (formerly M&D bakery) so these are the real deal.