It’s not every day a local café reaches the ten-year mark, but Builín Blasta isn’t just any café. Since opening its doors in Spiddal in 2015, this beloved spot has grown into a bustling hub for locals and visitors alike, offering everything from gourmet condiments to event catering. As they celebrate a decade in business, Heather Connolly, Jenya Hardziyuk, and Eimear Killian reflect on the journey that’s brought them here; the changes, the challenges, and the magic that’s kept Builín Blasta thriving.
Marking ten years in business is no small feat, and for the team at Builín Blasta, it’s a chance to look back on how far they’ve come, and what lies ahead.
How does it feel to mark 10 years of Builín Blasta?
It feels like a huge achievement but also hard to believe it’s been that long. What’s the saying? The days are long but the years are short. That’s true in both parenthood and in business!
How has Builín Blasta changed in 10 years?
So much has changed. We began with a full rebrand, introducing a new logo and fresh look for the business. In the early years, we put our own stamp on the menus and the café as a whole. During Covid, we expanded our outdoor seating with a bespoke stretch tent, which is still serving us well today. In 2021/2022, we built an extension that doubled our indoor seating capacity and created a more modern, inviting space. Since then, we’ve launched our gourmet condiments nationwide and added corporate and event catering to our offering.
What's your stand-out memory from the last 10 years?
The years between 2020 and 2022 stand out the most as a time of huge change and growth. I’ll never forget the days leading up to reopening after our renovations and extension were complete, the exhaustion, the excitement, and the sheer joy of finally seeing our vision come to life.
What has made Builín Blasta stand the test of time?
Builín Blasta has always been about good-quality, wholesome food served with warm Irish hospitality, but we’re also not afraid to try new things. That balance means our customers know what to expect but can still be pleasantly surprised.
How has the local community played a part in your journey?
At its heart, Builín Blasta is a community café. Over the past decade, we’ve shared in the joys and sorrows of a small-town community, and watched children grow into young adults. There’s rarely a time when there aren’t familiar faces at our tables.
Are the challenges different now compared to when you first opened, and how have you adapted?
Absolutely. The biggest challenge now is one every family and business across the country knows, the rising cost of everything. Our margins are smaller than in 2015 because we can’t simply pass on every price increase to our customers. We’ve adapted by creating new revenue streams, like catering and special events, to help balance things out.
What advice would you give to someone opening a café today?
Put your heart into it. Customers can tell when something is authentic and heartfelt, and they’ll come back time and again if you offer them something truly your own.
If you could only have one of your products for the rest of your life, what would it be?
It has to be Smoked Onion Mayo, always and forever.
How are you planning to celebrate your 10th birthday?
We’re hosting a weekend of celebrations at the café on Friday 22nd and Saturday 23rd August, with live music, face painting, balloons, giveaways and more. And of course, we’ll also be having a party for our staff, family, and friends.
Where do you see Builín Blasta in another 10 years?
That’s a tough one. Our hope is that Builín Blasta will still be at the heart of the Spiddal community, a place where people can enjoy great food, a warm welcome, and the likelihood of running into someone they know.
For more information on all things Builín Blasta visit their website at builinblasta.com and follow them on social media - Instagram, Facebook and Twitter.
Photo of Heather Connolly, Jenya Hardziyuk, and Eimear Killian by Seán Lydon.
