Since opening in 2015, Faraday’s Cage has amassed a contingent of loyalists with its dense sourdoughs and flaky croissants.
Owner John Petrou spent most of his career as a dentist and electrical engineer. On the side, he kept a well-fed sourdough culture fermenting. After 30 years of night kneading, he decided to upgrade his hobbyist baker status.
These days he uses that original starter as the backbone for the doughy goods at Faraday’s Cage. Breads, pastries, tarts and vegan sausage rolls are baked fresh in-house each day. You can grab on the run, or sit in and linger.
The all-day breakfast and lunch menu spans vibrant sweet and savoury creations. Try the Spanish sardines, tomatoes and shallots on housemade rye. It comes with a parsnip and miso puree. The buttermilk hotcake is topped with macadamia praline, poached pears, mascarpone and fresh berries.
Coffee is by Dukes Coffee Roasters and includes cold brew and filter options alongside the usual espresso.
The warehouse itself was home to Adelphia recording studio for 20 years, which produced music for everyone from John Farnham and Tina Arena to Gotye.
Petrou peeled back the carpeted walls to reveal the building’s original brickwork, adding wooden furniture and metal lampshades to complement the industrial bones.
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