Lilly pilly berries, fermented grapes, chunks of onion: these aren’t the things you’d usually expect to turn up in your bread. Unless you’re at Brewbakers.
Though bagels are the biggest sellers (and they are good – owner Richard Cotton has been making them since 1992), the real heart of the bakery resides in the tubs of sharp, funky, (yet strangely sweet) sourdough starter.
On any day of the week, you can pick up a pre-made sandwich to go (try the Thai green curry – completely delicious if you can get past the idea of a curry sandwich), or sit down and have a coffee and something from the short but all-bases-covered menu.
Options include Spanish sourdough, beautiful baguettes and levain (French-style) sourdough. But beware: try a loaf of the multigrain sourdough (available only on Saturdays) and avocado toast will never be the same. Of course, you’d be crazy to leave without a classic bagel, and while you’re at it, pick up a sourdough donut.
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