Berkelo doesn’t have a toaster. The bakery’s owner, Tom Eadie, believes it’s sacrilege to toast the bread. Some people might think that’s pretentious, but only people who’ve never eaten at his bakery.
Eadie is serving what’s probably the best bread in Sydney: slices of perfectly crisp-edged, fluffy-centred sourdough with Eadie’s house-churned butter and some of his dad’s honey is magic.
Eadie is the former executive chef at The Boathouse Group, and Matt Durrant, the head baker, was a teacher at an Exeter culinary school. Their loaves are naturally leavened, and don’t contain any commercial grains, yeast or artificial raisers. Instead they rely on natural yeast, stone-milled grain from Wholegrain Milling Company and a sage-like understanding of the fermentation process.
There is a tiny garage-like shopfront that serves labne-crème-filled choux pastry topped with salted caramel, macadamias and dehydrated bananas. Regulars will tell you the about the unusually dense and rich croissants; some enormous pies; and the house English-muffin sandwich with a pork and veal patty, burrata, rainbow chard and fermented chilli.