Business turns to custard
To many New Zealanders the custard square rates right up there with the pavlova
as a classic Kiwi icon.
This gooey bakery treat featuring a thick layer of custard sandwiched between
two layers of flaky pastry and topped with vanilla icing has been a traditional
favourite for generations.
But South Islanders know that the best custard squares anywhere originate in
Pleasant Point, South Canterbury. From a modest production run of about 100 custard
squares a day, Denheath House in Pleasant Point is now operating a business that
turns out more than a thousand custard masterpieces a day, some being sent as
far north as Auckland.
Further information:
Jane Anderson
Central South Island Tourism
Phone +64 3 684 020o
Mobile +64 227 2490
Email marketing@timaru.com
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