Brasserie Bread has emerged as an important centre for artisan baking
in Australia. Their breads and pastries have proven to be one of
Sydney's most distinctive and popular. read more »
Sonoma are the modest giants of Sydney. Sprung from simple beginnings in Bellata, country NSW.
Andrew Connole operates the sourdough bakery cafe in Waterloo, in Sydney. Christian Connole is in charge of the cafe in Glebe, which holds an extensive range of Sonoma bread. Father Kerry still maintains a strong interest after helping to start the business in the early days. read more »
Stephen and Allison Arnott are the face of Morpeth Bakery. Morpeth bakery make real sourdough using only flour, purified water and sea salt. Allison has qualifications in food microbiology and is perhaps more informed than most bakers about their sourdough's biological characteristics. read more »
If there is still politics in the Sydney baking scene, La Tartine are firmly camped within pure sourdough, certified organic territory.
You have to admire the conviction of Mark and Nick Anthony. Their passion for pure sourdough and certified organics is legendary. In fact we first heard the legend from one of the (relatively) newer bakeries, Sonoma. read more »
Joost and Jelle Hilkemeijer run the sourdough bakery at Berry. Joost says his philosophies and influences are "Quality ingredients, time and simplicity".
They have an Alan Scott oven, a mixer and a crew of talented bakers on the bench. All loaves are hand crafted organic sourdough. No moulding machinery is used. read more »
This is the type of place you don't want to find via a review. It's better to just stumble across Bourke Street or hear a friend breath the words through a frothy coffee.
Don't confuse Bourke St with any embellished OC eatery. The beautiful people are here but they are not here for any other reason than to relax with good friends and eat good food. I have to be cautious writing this review because there is a possibility it will somehow alter what is already perfect. read more »
