Lior Manheim first turned heads with Tapeo Bakery, his 100 per cent gluten-free paradise that’s since been rolled into Tapeo Cafe and Tapas Bar. Breadfern is the antithesis of this: wheat-based products everywhere you look.
Head baker Keren Klein brings more than 15 years experience to the role. On a typical day, his team bakes four or five types of bread, from plain sourdough to fruit or olive loaves.
A pastry shelf displays sweet things such as flaky almond croissants; and ricotta and sour-cherry danishes. The selection changes daily, but some favourites stick around. There’s also a hot case full of pies for when you need something more substantial.
The space is small but inviting. Most of the counters and shelves are built from recycled timber and decorated with tin ornaments. The bread sits in wall-mounted cubbyholes, and the open kitchen lets you take a peek at what’s coming up next.
Outside seating and plastic milk crates scattered below the takeaway window allow you to sit in the sun to enjoy your loot. Our pick? Grab a bag of pastries and eat across the street at Redfern Park.
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