At Boulangerie 113, the belief is that the perfect loaf of bread takes patience, passion and time – 36 hours, to be exact. Its traditional sourdough method takes days to prepare and includes an 18-hour fermentation.
The dense sourdough may be the bakery’s forte, but customers also travel for ciabatta, baguettes, dark rye rolls and brioche.
Past the buzzing shopfront, a glass cabinet displays French-style flaky almond croissants and fruit-filled Danishes. Hybrid pastries are popular with the younger clientele: there’s the cruffin (croissant muffin) filled with peach and passionfruit, and the bronut, a brioche-doughnut with chocolate icing.
Lunch rush is popular for sourdough baguettes filled with salmon and dill; and chicken, brie and lemon mayonnaise. Locally roasted Blk Mrkt coffee offers a pour with fruity flavours and caramel tones to perfectly balance the sweet, buttery pastries.