I was sieving through some of my posts for Insiders Dunedin www.insidersdunedin.co.nz  and came across the one I did recently on Jim Byars and his 'Friday Shop and thought it was so magical that I wanted to share this once again.

This man with his endless passion and knowledge for the 'craft" left me inspired and Dunedin has a lot to be thankful for .

LOCAL FOOD HERO - JIM BYARS

Every Friday in Roslyn you will notice cars waiting bumper to bumper, people bustling to and fro carrying bags, looking excited with anticipation.  And you wonder what is going on, where have all these people been? Then you get a glimpse through the window and you notice more people all eagerly buying croissants, tarts, pre made meals and then it dwells on you that this is the place where that chef has worked with Albert Roux at Le Gavroche Restaurant! This has got to be one of the best kept secrets of Dunedin.  Well no more I have to spread the word as this place is of world class standard and the owner and Chef Jim Byars deserves all the respect this town can give him and I am honoured to be able to have him for this weeks ‘Local Food Hero’.

 LOCAL FOOD HERO – HIGHGATE BRIDGE BAKERY (THE FRIDAY SHOP)

JIM BYARS

300 Highgate Roslyn

Dunedin 9010

+64 3-474 9222  

There are not too many chefs that I meet that almost bring me to tears with respect.  When you watch a master at work with such skill, knowledge and passion you can’t help but be impressed.  Whilst I was talking to Jim in his kitchen he was rolling and folding his pure butter dough which will be used for his croissants, tarts and pies. I was also inhaling this comforting aroma and noticed his large pot of simmering stock which is used to encase his stews and pies.  He proudly promotes that he has no need to for additives or powders as everything he make is from start to finish and done properly.

Jim started making and selling his goods some 17 years ago from the boot of a car, word got around fast and now his shop in Roslyn opens at 7.30am every Friday and closes when it’s all gone.  He does indeed only open one day a week but on the other days he is preparing all that he sells.  When you make your own puff pastry from scratch, terrines, confit of duck, navarin of lamb, dauphonise potatoes, pies, quiches, beef encroute and let us not forget the light and crispy croissants, pain au chocolate, almond croissants and sublime tarts you need all the time you can get.

I am sure I am speaking for all of Dunedin when I say thank you to Jim and his young chef Carl for never letting go of the ‘Craft’ and giving us something to look forward to every Friday.  Thank you!