Hominy Bakery

Hominy co-owners Kris Clarke and Francesca Sidoti don’t believe pastries should be trendy – what matters is that they taste good. It shows in the light, glossy vanilla custard in their croissants and danishes, and in the buttery, crumbly shortcrust pastry, that forms the base for chunky beef and hearty lentil pies.

Their potato bread is a favourite, with only 15 loaves baked per day, but it’s the classic sourdough – made simply from water, flour and salt and naturally fermented – that sells the fastest. Clarke often sets aside a few loaves to make sure the regulars don’t miss out.