Natasha Brownfield’s baked goods are unusually good. Her shatteringly crisp croissants are among Perth’s finest. Her sandwiches made with house bread are a delight. And her barely-there chiffon cakes are pictures of grace and exacting technique.
For those lucky enough to have sampled Brownfield’s handiwork, you’ll understand the hype surrounding her bite-sized bakeshop. Teeter’s compact blackboard menu has offered deeply burnished pithiviers with wilted greens and gruyere cheese, potato and curry leaf danishes and sandwiches made with seeded, high-top house-baked loaves. Naturally, there’s a ham and cheese number, but the star is the salad sandwich, made with a herbed mayo, stacked with the good stuff, and crunched up with Asian-style fried shallots.
Brownfield’s professional baking career started in high school where, once a week, she’d do work experience at legendary Northbridge pasticceria, Corica Pastries. In the decade after leaving school, she honed her craft in bakeries throughout Perth (Miller & Baker, North Street Store), Esperance (Bread Local), Melbourne (Ovens Street, Tivoli) and New Zealand where, by Brownfield’s own admission, she ate a lot of cake.
Today, her own bakery is sparsely decorated, with seating limited to a few stools near the windows and milk crates scattered on the footpath and inside a small yard area. The counter and cabinet was made by local furniture maker du jour Remington Matters. Baking-themed cookbooks and posters beautify decorate the space.
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