Bay Harbour: July 06, 2016

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PAGE 12 BAY HARBOUR Wednesday July 6 2016 Our People A slice of Prague Heathcote Valley resident Maka Angyalova has recently opened the Bohemian Bakery in Sumner. Siobhan Watson talked to her about traditional bread making, the love of the outdoors and juggling a busy lifestyle POPULAR: Maka Angyalova prepares sausage rolls. PHOTOS: GEOFF SLOAN Where did you live before coming to New Zealand? Do you miss anything? I lived in Prague from when I was about 20 in the Czech Republic, but I grew up in Slovakia. My mother is from the Czech Republic and my father is from Slovakia. I also spent about a year living in Rome. I really miss the skiing being 20 minutes away with four different ski fields to choose from. I miss the beauty of the surrounding architecture in Prague, but I don’t miss the mingling tourists that you can’t get past in the street. When I came to New Zealand I missed the sourdough bread. Back home it was very accessible for good quality bread but here it wasn’t. So I started to make it and gave it to friends. It is quite a complicated process if you want to do it at home all the time. What type of work did you do before you opened this bakery? I have a business degree and worked as a business analyst. In New Zealand, I got a job at a bakery and had the idea to start up a bakery using my business education and my baking interest. Why did you come to New Zealand and how long have you been here? I came on a work assignment. I was in an office in Auckland and I decided to stay a bit longer, and it has turned into about 11 years. What about New Zealand made you want to live here? I really liked the sea. We lived by the sea on the North Shore, Auckland, and my office was on the beach and I loved going for a swim at lunchtime because back in the Czech Republic and Slovakia it was about an eighthour drive to the sea. I love the country because I like biking and swimming and there is plenty of opportunity to do this here. Why did you choose to live in Christchurch? I spent two years in Auckland and now I’ve been here for nine years. I chose Christchurch because I met my partner Heath in Auckland who was from here, so he really wanted to come back. We live in Heathcote Valley now and we love it. Have you always been interested in baking? My grandmother was an exceptional baker, she would bake traditional pastry for weddings, so I learnt from her as a child. I built a couple of outdoor woodfired ovens where I used to live and always explored the old-style of bread baking. I learnt a lot by building and baking in the oven and controlling the temperatures and learning how the sourdough reacts to timings and different temperatures in different environments. I’ve been trained in business so I never thought opening a bakery was possible. But then I kind of decided that’s what I wanted to do, and I spent a couple of years working in a bakery and the whole time I was thinking about how I’m going to start the business. Remove cooking smells and steam! Remote extraction fans Ventilation Equipment Suppliers to trade and retail A BRANCH OF “Your face is unique. Trust your most valuable asset to us.” - Miranda Hill “Your face is unique. Trust your injectable wrinkle treatments to an experienced Cosmetic Physician” Medical Director Dr Heather Jefferies Range Hood cupboard insert ● Domestic ● Commercial ● Industrial Smooth-Air has a wide range of ventilation equipment to bring fresh air into your home Michael Toomey mft@younghunter.co.nz Proudly providing legal advice to the community for 25 years Michelle Rossiter mjr@younghunter.co.nz Pain Cosmetic free laser skin skin rejuvenation assessments Facial assessments Treatment for Injectable sundamaged wrinkle skins Skin treatments rejuvenation Dermal treatments fillers Prescription peels Microdermabrasion Wrinkle treatments Mole Mate® Affordable skin cancer skin and cancer mole checks Leg vein treatment Minor surgery theatre - avoid the public waiting list 0800 SMOOTH (0800 766 684) www.smooth-air.co.nz sales@smooth-air.co.nz 264 Annex Road, Riccarton Christchurch 8024, NZ Ph +64 3 343 6184 Mon - Fri 7.30am - 5pm P. 384-5350 www.younghunter.co.nz 31 31 Colombo Colombo St, St, Cashmere Cashmere Phone 372 3589 www.koruskin.co.nz Phone 372 3589 www.koruskin.co.nz
Wednesday July 6 2016 BAY HARBOUR PAGE 13 in Sumner’s bohemian baker How did you go about starting up the bakery? I really wanted to stay local and be interested in the people in the area. But there’s quite a lot of competition in the Ferrymead area where we are, so I decided to go a bit further away, but not too far. Sumner has people that appreciate food and good things but they didn’t have a bakery, so I thought that would be a good opportunity. So I’d been looking for a strategical place for a few months and I came across a video shop that was closing and spoke to the landlord. I’m really grateful to the landlord for giving me the opportunity to change the shop into a bakery because it wasn’t easy and it wouldn’t have happened without his support. I always believed it would be a good place for a bakery, because it’s a busy area and I thought the bakery should be where people can walk to. So Sumner ticked all the boxes. It took two months of renovation to change the video shop into a bakery. We ripped up carpets and changed the electricity to make sure the big oven had enough power, so there has been quite a lot of hurdles to jump through. Has it been successful so far? I had my expectations about the sales – and it has been at the top of what I expected. We are kind of getting to know the people that come often and know what they want. I just wanted it to be a village bakery that is in touch with people who can see how things are done. We’ve been told it’s hard to start in winter in Sumner, but we had a rocket start and we’ve been stretched out to capacity on the weekends. In the future, I’d like to have an ordering system so people can order in the morning and we can put the breads aside. What are the most popular foods so far in your bakery? Our sourdough bread has been sold out most days and then the sausage rolls have been a big hit – one lady came in and said her husband was in love with the sausage rolls. We make it in a different style than in New Zealand. Instead of wrapping it in a puff pastry we wrap it into a bread roll with cheese and mustard. The walnut baguettes on the weekends have been popular, people come back for them again and CONVERTED: Sumner’s Bohemian Bakery is sited in an old video hire premises. again. And pretzels, kids love the pretzels. So it kind of depends on the time of the day and time of the week. What other interests do you have aside from baking and business? At the moment I’ve been working about 12 to 14 hours a day, so my interests are basically nonexistent. Before that I loved running and cycling and I did some triathlons and loved the outdoors, but then I had three little children so whatever spare time I have I spend with them, doing what they want to do. I have an eight-year-old son named Max, a four-year-old son named Luc and a two-year-old son named Tom. And reading, I used to love reading, now it’s basically work, sleep and drop the kids at school. I played soccer, but I haven’t played for a few weeks now. I belong to the Ferrymead Bays Football Club so I have a lovely soccer team here but I don’t see them too often anymore. I play as a defender and I only started playing last year and I started because my son was really into me playing soccer so I still keep on going. It’s really social and it’s a good support network. Even for starting the business, the girls will give me some advice and come here and be the customer. But it’s good exercise as well and a really good excuse to be active. Do you have staff at the bakery and what time do you have to get up in the mornings? We start anytime between 2am and 4am. And I have a fantastic baker from Sri Lanka who looks after the products. I have a shop assistant who knows most of the people who come in. And a few young girls from Sumner doing some weekend work when we are busy.
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Bay Harbour: July 06, 2016

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