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The Story Behind The K Drive Bakery

How Do The Markets Work?

You may have wondered how the Waikato Farmers' Markets work...well here is the abridged version.

The markets are run by a trust, made up of stallholders and a couple of non stallholders who offer unique skills or were previously stallholders. The trust has the usual structure- chairperson, secretary, treasurer and they meet monthly to discuss applications made by new stallholders who want to come to the markets and to pay bills and make plans for the future of the markets.

When a new stallholders makes an application to the trust, the success of their application depends on a number of things including how many fruit and vegetable producers we have, whether the product is local and if the owner of the business/ produce will be manning the stall.

Once an application is approved, they then contact the manager, arrange when they will start and we all do our best to help promote their presence in the markets and hope that you will support them too!

Stall-holder Visit

Local bread makers- Volare

Many of you will know of Volare, their breads are in high demand and are regularly sold out at our markets by 10 or 11 o'clock. I visited Volare this week, donned a hairnet, was given the tour and told the story behind the local bread legends.  

Eight years ago Ryan Simmons picked up a small mixer (it can mix about 50 kgs of ingredients so it's bigger than a home mixer-that's for certain) for $200 and a single bakers oven, then with the help of his dad Gareth, who many of you will know from the Volare stall in Cambridge, converted his humble residential garage and started providing bread for the Morrinsville Farmers' Markets.  

Two yeas later after after leasing a kitchen in the evenings in Cambridge to make bread for the Cambridge Market and others, Ryan and his school friend Eddie, who'd returned from Australia, set about growing Volare. They first purchased a van then leased a building in Frankton.  

For two years it was just Ryan and Eddie, six days a week, baking and delivering bread to local cafes and markets. They out grew the Frankton premises after two years and moved into their current digs on Kahikatea Drive and appointed their first employee. These days the bakery operates seven days a week and is manned 95% of the time.  

Since Volare's conception Ryan has stuck to his original recipes and his principles. Volare do not use any artificial improvers or additives, they make everything from scratch, no bread mixes are used but real eggs are. Each loaf takes two days to make and the shaping and crafting of each loaf and pastry is done by hand with the exception of a couple of nifty machines, one which cuts the bread mixture into loaf sized portions- without doing any damage and another which rolls the pastry.  

In any week Volare go through almost two tons of flour and with eight ovens, which can make up to 112 loaves per batch, Volare gets very warm and very busy. On Friday and Saturday nights the ovens go through 10 cycles...that's a lot of loaves of bread!  

One tip for home bakers which Ryan shared with me, after I enquired as to why there is a steam switch on the ovens: when you bake bread, as you put the loaf into the oven place 6 ice cubes onto a cast iron plate below the loaf tin, this will stop the crust from setting before it's had the chance to expand and you won't have the loaf splitting or spilling out the sides of the tin, so not only does Ryan make beautiful bread but he also wants you to as well!  

I left Volare impressed with Ryan's enthusiasm, especially after eight years of crazy hours living and breathing bread, and excited for what will happen next for this down to earth team of passionate bakers with their handcraft breads and pastries.

Recipe Of The Week

Pork with Apple & Pomegranate Cider Casserole

1kg Pork chunks
Tbsp flour
Salt & Pepper
Place the pork into a bag, add the flour and s&p, shake until pork is evenly covered.

Heat 1 Tbsp of Olive oil over a medium heat until browned. Place the browned pork into the base of the crockpot.

Add the following ingredients to the fry pan (do not wash the pan between uses) and lightly fry off.
1 Apple- roughly chopped
1 Onion- diced
6 Small kumara- chopped into small slices
1 Capsicum- sliced length ways
1 Fennel bulb- roughly chopped
3 Garlic cloves- crushed

Pour the above ingredients over the pork chunks.
Add a little water to the pan, scrape the meat and vegetable residue off until the pan is cleaned.
Add the 500ml of Apple and Pomegranate Wild Side Cider into the pan, once combined pour the juice over the vegetables and pork in the crockpot. 

Set crockpot to high and cook for 2-3 hours.

Enjoy over rice or with crustry bread.

New To The Markets

Dinners On The Table

Josephine started with the Hamilton Farmers' market three weeks back with her brilliant idea for healthy, easy, ready to eat meals.

Each week Dinners On The Table have three to four nutritious meals which are full of locally sourced vegetables and meat in packaging which can be popped into the oven or microwave and heated- then voilĂ  dinners ready!

Go see Josephone this Sunday and see what could be on your dinner table this coming week.

What's At The Markets This Weekend

Check out what's hot this weekend at the Waikato Farmers' Markets thanks to Tempo.

Click here to read this weeks article.

That's All Folks

Once again- thanks for reading and we hope to see you at the markets.