Sydneysiders love their bread almost as much as they love their coffee, so it was a match made in heaven when baker Simon Cancio and Mecca’s Paul Geshos joined forces in 2012 to create Brickfields. The cafe and bakery is a favourite among locals seeking top-quality bread and melt-in-your-mouth pastries.
Don’t expect to waltz in and grab a table straight away. The space is just 35 square metres. Once you do nab a table, take note of the crisp, calming interiors, with hanging plants, tiled walls and plenty of natural light streaming through the large windows.
The blackboard menu is short, with a few options that rotate regularly. One item that hasn’t shifted is the bacon sandwich. It features manchego, pickles, lemon aioli and Simon’s favourite streaky bacon on a seeded ciabatta. For those with a sweet tooth, the fig and walnut toast with fresh ricotta, poached pears and caraway will hit the spot.
Don’t leave without a loaf of the famous sourdough. The team works with a pre-industrial variety of whole wheat that uses the bran, endosperm and wheat germ to create a silkier dough and heavier loaf. Because the entire grain is involved, the bread’s shelf life is limited, but it’s sure to be devoured well before its use-by.