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
Showing posts with label Ferrymead. Show all posts
Showing posts with label Ferrymead. Show all posts
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
Loafing About
Lyttelton. Jan. 2009. Ajr Rain, hail or shine, each Saturday Evan Kiddey of the Ferrymead Heritage Bakery takes up his stand outside the Lyttelton Coffee Company in London Street, Lyttelton. He has legions of fans among the locals and it's easy to see why.
Monday, January 5, 2009
More from the Billboards....
Ferrymead, Christchurch. Dec. 2008. Ajr And I couldn't resist snapping this one.......a rather joyful image celebrating Ferrymead's very delicious Petrini Restaurant and their spectacular delicatessan and cheese room. If you haven't already discovered it, you're missing an edible treat. www.petrini.co.nz
Saturday, January 3, 2009
Water-Side Architecture
Ferrymead, Christchurch. Dec. 2008. Ajr This is the controversial new apartment complex Water'sEdge - fittingly, on the water's edge at Ferrymead on the way out to Sumner. Personally I don't know what the fuss is all about. I think they look terrific. So they're a few stories high in an otherwise single-storey area - so what? It's not as if the surrounding tilt-slab architecture is of any particular merit and at least the architects of this complex - Warren and Mahoney - have put some thought into creating interesting forms for us to admire as we drive by. www.watersedgeapartments.co.nz www.warrenandmahoney.com
Subscribe to:
Posts (Atom)
LinkWithin
