Breadfern

You can’t miss Breadfern. It sticks out on the corner of Redfern and Chalmers streets like a beacon, serving up some of the best sourdough bread and seasonal viennoiseries you’ll find in the inner city.

French-born head baker Simon Veuvy brings a wealth of experience to the role, having worked in kitchens in France, Tokyo, New York and Seoul, including a recent stint as the executive pastry chef at the Intercontinental Hotel in Sydney.

On a typical day, Veuvy’s team bakes several varieties 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, and many of the sweets are completely gluten-free.

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 tip? Grab a slice of pizza or a spinach and feta roll from the pie warmer and eat across the street at Redfern Park.