Baker St’s white paint job, subway tiles and monochrome colour scheme make a statement: it’s all about the bread. The former bakehouse that once stood here has been stripped back to the essentials.
For owners/bakers Daragh and Trish Grier, Baker St is a chance to play with more than just sourdough, as at their original venture, Wild Bakery. The shop stocks soft continental breads and rustic ciabattas alongside the trademark gigantic sourdoughs.
Smaller ovens mean a constant supply of fresh, hot bread all day. Come during the morning and it’s akin to breakfast nirvana. Mocha croissants, Danishes and doughnuts make fine accomplices to the caffeine supplied by local roaster, Pound Coffee.
The alfresco seating is good for lunch and people watching. Freshly baked ficelles (thin baguettes) and shiny pretzels are split and stuffed generously with anything from rocket and hummus to salami, ham and pickles.
Our top pick is the more-ish beef pie which is made entirely in-house with slow-cooked, grass-fed Leeuwin beef and topped with butter puff.
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