So secret you can only tell two people at one time
The Friday Shop opens early one day a week. Get there about 6:00 am if you want to select from the full range. Chef Jim Byars was raised in Dunedin, moved to Brisbane, then UK where he worked for one of Anton Mosimann’s acolytes before getting a job at Le Gavroche with Albert Roux.
Jim opened Highgate Bridge 16 years ago with a determination to address the public only once a week with home meal replacement food prepared over the rest of the week. Jim uses fresh ingredients; he makes classic stocks the traditional way without additives or powders.
Jim Byars and his staff are cooking for people with less skill or will to cook. Busy, younger people, single, older people and anyone with a nose for good food. He says he has a broad customer base.
Each week he makes over 100 kg of croissant dough; the same quantity of puff pastry; he starts his stocks from scratch and makes croissants, pain au chocolate, almond croissants, tarts, pies, braised meats, soups and small cakes.
A secret no longer. Don’t you wish you lived in Dunedin?
The Friday Shop (Highgate Bridge Bakery)