There’s a lot going on at Annandale’s Cherry Moon General Store. The quant inner-west venue is a cafe, a woodfired bakery and a grocer, and is the creation of pastry chef (ex-Rockpool and Tetsuya) and woodfired aficionado Kimmy Gastmeier, and former schoolteacher Aimee Graham.
It’s got charming mottled roadside seating where folks eat avo on toast, seasonal tarts, upside-down orange cakes, Cherry Moon doughnuts topped with glacé cherries, cookies, ferment-heavy ploughman’s plates (on the menu as “Perfect Circle Plate”), and drink coffees made with beans from 212 Blu cafe’s roastery Loggerhead Coffee Co.
Inside, next to two long communal tables, is a boutique grocer, a large kitchen and, behind it all, a custom-built woodfired oven. It’s the centre of the operation. It produces the char and depth of flavour in the organic stone-ground flour sourdough – the signature loaf is a fig-leaf sourdough, all of the crunch and blistered custard in the lavender Portuguese tarts, and all of the rolls and focaccias. Almost all the grocery goods are made in the kitchen, including the butter, creme fraiche, ricotta, tea blends, ferments, gelato and even magnesium oil.