From the former owners of Love Rosie Bakery, Breadhead is a bakery that’s steadily made a name for itself since it first opened as a petite, takeaway shop in December 2018. These days, you can sit in the expanded space for your Atomic coffee with time to mull over your bread and pastry choices (while eating your first choice).
It's owned and run by cook turned self-taught baker Brent Beamish and his wife Kate Beamish. The interior is spacious with a jet-black Victoria Arduino coffee machine, bulbous antique hanging light shades and a custom-made wood partition by local cabinet maker Ian Edelston that separates the cafe from the kitchen.
On Saturdays, it’s a 3am start to prepare between 500 and 600 pastries – classic pain au chocolat, croissants, morning buns, cruffins, galette, almond bear claws, and danishes with fillings of apricot and cream cheese custard.
That’s on top of the 350 loaves, including the crowd-favourite country sourdough – but try the miso tahini sourdough for something different. Then there are the sandwiches with simple yet generous fillings, such as roasted vegetables with blue cheese between slices of doughy-soft ciabatta.
The team isn’t afraid to experiment. You might try a potato and bechamel danish; the potato boiled whole then pressed tight into a pan, drizzled with oil and baked, rosti-like, before being cut and placed inside a danish with lashings of cheese bechamel sauce.
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