Tuesday, January 13, 2009

Meet the People - 33

Another in the Series Meet the People – Ordinary and Extraordinary New Zealanders Doing Interesting Things – Artisan baker Evan Kiddey has a passion for bread that is easily explained: “Bread is simply a combination of flour, water, salt and yeast, yet those few ingredients have huge potential. You can make so much out of very little,” he says. Evan worked as a chef for four years before turning his attention to bread-making. Self-taught, he now works at Ferrymead Heritage Bakery, where he creates hundreds of loaves a week in a wood-fired oven. The bakery was built at Ferrymead in 1973 as a replica of the 150-year-old oven that once operated at the old Rakaia Bakery. Baking six days a week, Evan makes eleven different styles of bread, wholesaling the product around Christchurch and selling in Lyttelton on Saturdays – and of course you can also buy his bread directly from Ferrymead Heritage Bakery. The rich, dark, crusty Rye & Stout loaves are among his most popular but I think you’ll agree, it’s hard to be fussy when you’re faced with freshly-baked bread of any sort. To see others in this series click on Meet the People in the label line below

1 comment:

Martin said...

Absolutely awesome bread. We buy it weekly. Great texture and flavour!

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