Kim Evans

Through the windows of Little and Friday you’ll see the powder to plate process at its clearest

When the queue for a café stretches out to the pavement on most weekends you know that you are about to experience something divine. Slightly tucked away in suburban side-streets, cult followers flock to Little and Friday’s Takapuna and Newmarket stores in Auckland.
Little and Friday’s journey began in Sydney with cash-strapped fine arts student, Kim Evans baking goods in exchange for art supplies. Years later, back in New Zealand, the self-taught baker returned to baking and for five years owned the company Ice It, which made sculptured cakes for weddings and special occasions. After some time in Christchurch, Kim made the move to Auckland and with no capital the solo mother of two set up a small operation baking goods and taking them to the masses at the Takapuna Market.
Over the next two years Kim slowly gained enough money to buy a bigger oven, new appliances and so on until she had enough for a commercial kitchen. A quaint eatery was built around the idea of transparency for its customers. Early each morning the team gets to work, and for those who meander past the Little and Friday windows they can see them hard at work.
“I’m very protective of how I want my food to look and taste so I make sure I have the right people working with me,” Kim says. “The business has consumed me. Because we had no capital every second of my time was devoted to the business.”