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Inside The Sun
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Wednesday August 24, 2011
Blenheim Marlborough
Wealth gap John’s Kitchen convenor Yvonne Dasler says hardship is a growing problem.
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No damage Mayor Alistair Sowman says impact from Sheard Review has been minimal.
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PERFECT MIX: Picton Village Bakkerij baker Peter van Beek, flanked by staff members Dianne Gregg [left] and Ingrid Woolf, with the bakery’s gold medal-winning honey and walnut artisan bread. Photo by Tony Laplanche.
Recipe for success Marlborough bakery best in South Island
Rural woman A look into the life of journalist and farmer Liz Evans.
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Sun Weather SunToday Weather 0-14 5-16 Today Thursday 1-12 Thursday 3-15 Friday 4-13 Friday Saturday
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Outlook for Today Saturday Fine and frosty. Not much for wind. Outlook Today Fine. Northwesterlies dying away.
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Everyone gets The Sun Total market coverage in Marlborough
By Damian George Marlborough’s Picton Village Bakkerij is officially the best baker of bread in the South Island. The bakery, which opened its Blenheim shop in November last year, can claim the title after it won third place in the best bread baker category at the 2011 NZ Bakery of the Year Competition held in Napier on Friday. It also won a gold medal for its honey and walnut artisan bread, which it was offering free samples of in its Blenheim shop yesterday,
and bronze medals in the Ciabatta, Bread Display, and Christmas Fruit Mince Tarts sections. Picton Village Bakkerij baker Peter van Beek says the haul is a “pat on the back” for all the work he and his team have put in during the year. Mr van Beek baked eight of the ten products entered in the competition. “I expected to achieve a little bit but not something like this. It’s good to get a bit of recognition every once in a while,” he says.
“But I don’t want to take all the credit. It’s not just me; we have two other bakers and an apprentice who work here.” Mr van Beek says the bakery’s success can be attributed to the laborious ‘biga’ technique it uses in its baking. The biga technique allows yeast to ferment much longer than typical breads, creating a better flavour, he says. “Some people think the price of our bread is dear, but it’s just pure handwork - that’s what it is,” he says.
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