At Simply Mike’s, cinnamon scrolls are the main event, with each one produced over four days, entirely in-house. The dough is made with a Japanese technique called yudane, mixing the flour with boiling water to increase moisture and softness. From there, it’s built gradually over multiple stages: rested, then rolled, filled, baked and finished. The result is a tender scroll that’s become the bakery’s signature.

Simply Mike’s – formerly known as Cinnabuns – rebranded after a legal dispute with a similarly named American brand. Shortly afterwards, owner and French chef Mike Ying relocated to the inner north. The Sydney Road spot is the permanent home for Ying’s flavours, which could include cinnamon, coffee, Biscoff, pistachio, carrot cake and more.

While scrolls remain the hero, the offering extends to sourdough loaves, sandwiches and a rotating selection of pastries, reflecting Ying’s broader ambitions for the space. The drinks menu has the same signature touch, including a cinnamon scroll-inspired iced latte.

On weekends, the team produces between 500 and 650 scrolls a day, with weekday numbers sitting closer to 200. Pre-ordering is strongly encouraged, particularly for customers travelling from further afield, as sellouts are common.