2 weeks ago
5
A 12-year-old bakery making naturally fermented breads and pastries.
Bakery$
You know a bakery is good when it’s this busy after 12 years of operation. Owners Nick and Emma Tabet are known for their slow-fermented sourdough, but it’s difficult to walk out without an extra treat from the pastry cabinet. Try the poached rhubarb-filled doughnut, the mini pecan pie, or go all in with a brisket roll featuring house-smoked meat, fried egg, cheese and chutney.
Good to know: The same brisket is served at Marrickville cafe Angus, also co-owned by the Tabets.
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