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Speaker 1: Yeah, you got that yard. We are on the hunt

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Speaker 1: for the best pie in mid Canterbury, all thanks to

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Speaker 1: our friends at eat A Networks. Thank you. The boats

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Speaker 1: are rolling in a heart on the hawkno wey Ashburton

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Speaker 1: facebook page. I thought I would draw on some external expertise.

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Speaker 1: I think it goes without saying that some of the

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Speaker 1: greatest pies come from a place called Fairly, the Iconic

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Speaker 1: Fairly bake House and this was the brainchild of the

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Speaker 1: Iconic Front's Liba was lucky enough to catch up with him.

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Speaker 1: I asked how it all began, and this chat is

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Speaker 1: here right now.

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Speaker 2: It started in two thousand and nine. I had a

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Speaker 2: little holiday home in Kimball and you finished up the

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Speaker 2: corporate world and sat a little tie shop. Then they

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Speaker 2: just started off the small with the family.

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Speaker 1: You say, the corporate world, what were you doing?

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Speaker 2: I was coop executive ship for the hotel's chains. I said,

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Speaker 2: I had enough of it, got too old for this thing.

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Speaker 1: Yeah. I feel like a lot of us have crossed

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Speaker 1: that bridge at one stage or another.

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Speaker 2: Yeah. No, because you have to know when it's time

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Speaker 2: to finish this man.

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Speaker 1: Yeah too.

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Speaker 2: Right now, I've been going in the bakers. You know

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Speaker 2: for seventeen years. Like I said, we just started off

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Speaker 2: with the family, just four of us, and we had

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Speaker 2: cast packs in front of the shop to make it

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Speaker 2: look busy. You know, we have to come back back

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Speaker 2: to where we don't even have car packs.

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Speaker 1: Well, clearly it works.

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Speaker 2: So why pies, I don't know it is. It was

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Speaker 2: just my wife actually told me if you open a bakery,

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Speaker 2: you have to make pies. So I didn't really know

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Speaker 2: much about pies. For most it really don't. We don't

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Speaker 2: have pies over there.

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Speaker 1: Yeah, right, So how did you figure it out?

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Speaker 2: I just I've got I just done a little bit

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Speaker 2: of research and stuff, and so first PIRE made it

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Speaker 2: was a chicken gulash pie and I just made a

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Speaker 2: just a few and they were so fast, and then

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Speaker 2: I made more and then made more. No, we do

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Speaker 2: see those in.

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Speaker 1: The day, three thousand a day. Yeah, she whiz. Well,

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Speaker 1: I mean it should really come as any surprise, you

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Speaker 1: see the cues. I like to think of myself as

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Speaker 1: a pseudo local in the sense that I've figured out

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Speaker 1: You've got that window off to the side, so we're

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Speaker 1: all the tourists, all the suckers are lined up along

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Speaker 1: the footpath if you work your way around the courtyard,

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Speaker 1: you can get VIP service at at the window go.

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Speaker 2: To windows so famously.

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Speaker 1: Yeah, yeah, I'm on to it. Oh well, so what

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Speaker 1: are some of your top sellers.

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Speaker 2: Top sellow has always been the pork belly pie, and

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Speaker 2: then the second one with the tourist market is the

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Speaker 2: bacon and semon. And then we got, of course, especially

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Speaker 2: especiality ones like the venison, and then we do we

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Speaker 2: do quite a bit of vegan as well. We want

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Speaker 2: the Vegans Award in last year in October.

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Speaker 1: What's the secret to a decent pie?

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Speaker 2: I think it's good ingredients. I think I'm not going

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Speaker 2: cheap in my ingredients. I'm happy to pay the money. Yeah,

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Speaker 2: I mean, I think it's easier to cook. If you

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Speaker 2: got cheap ingredients, more work and it's hard. And then

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Speaker 2: if you take the respect a lot higher as well.

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Speaker 2: The pastry one, you have to be careful sometimes because

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Speaker 2: if you have the wrong filling it the baget's the pastry.

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Speaker 1: What do you mean by that?

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Speaker 2: That's a let's say, if you have too much liquid

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Speaker 2: or too much fat, does I mean it would bag

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Speaker 2: at the past and it would go soggy?

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Speaker 1: Ah?

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Speaker 2: Yeah, may have to be a little bit careful there

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Speaker 2: in this department.

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Speaker 1: There on the surface, it seems quite straightforward making a pie.

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Speaker 1: You roll out some pagstry, you stick it in a tin.

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Speaker 1: You have put some meat filling on the top, and

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Speaker 1: then you put some more pastry on the top.

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Speaker 2: It sounds pretty basically, but a little bit more involved

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Speaker 2: in the there's a lot of rep work as well,

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Speaker 2: because we do all our chopping, all our own meat

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Speaker 2: and everything, the mental on meat, which slies, all on motions,

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Speaker 2: which slides all own onions, all the read saples for

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Speaker 2: the chy posts. So there's quite a lot of involved

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Speaker 2: because even to start working here know.

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Speaker 1: Far right, do you? Yeah, it's not a big building.

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Speaker 2: Have you con the factory in the back.

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Speaker 1: Yeah.

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Speaker 2: And we also have just been in process of building

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Speaker 2: a butchery. So they've got the fronda.

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Speaker 1: Oh I didn't know that. Whens that tu to open?

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Speaker 2: Yore? How long it's going to take them? I think

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Speaker 2: I assume for the end of January. I mean, is

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Speaker 2: it all done?

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Speaker 1: Oh mate, that is a very tasty prospect. I'm going

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Speaker 1: to keep that one in mind big time. You've got

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Speaker 1: a world renowned reputation, are you? Sometimes taken back by

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Speaker 1: you know, the people that are coming in saying I've

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Speaker 1: heard about you.

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Speaker 2: Quite a big following in China. We were in the

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Speaker 2: like the Facebook scenario, Like in China, I think they're

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Speaker 2: called the Red Book for some funny name, or Red

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Speaker 2: Red No, Red No. I think the Red No eighty

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Speaker 2: million followers, I mean.

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Speaker 1: Wow, yeah, bit of a celebrity. Do you get treated

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Speaker 1: like a celebrity?

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Speaker 2: Like a rock staff, it's sometimes to take photographs,