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 Heritage Bakery. Show all posts
Showing posts with label Ferrymead Heritage Bakery. 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.
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