To Be Frank
For days when you’re not feeling sourdough, To Be Frank makes slow-fermented breads from wholegrain flour and a little yeast.
Alongside traditional baguettes and ciabatta, there’s an Incan-influenced loaf made with quinoa, amaranth and maize flour, and a Ukrainian-inspired one with caraway seeds. The fougasse, a French-style focaccia, comes with blue cheese or olives, and there are croque monsieurs too.
If you’re after an indulgent treat, try the specialty. It’s loosely based on factura an Argentinian pastry. The version here is flaky pastry, folded in half like a taco then filled with dulce de leche.
Also available are almond croissants, pains au chocolat, and two kinds of escargot: a walnut-and-fig number, and a chocolate-cranberry version filled with chocolate crème patissiere.
The coffee is single-origin, by Symmetry, and no single-use cups are available. The functional and industrial fit-out features timber plywood bench seating, high ceiling and a few upturned milk crates out the front for makeshift seating.
The oven isn’t separated from the rest of the bakery, so time your visit before 10am to watch the action.