Messy Spoon is a tiny wholefood kitchen and bakery in the backstreets of Surry Hills serving a range of vegan baked goods free from gluten and refined sugar, and made on-site by owner Lizzie Fiducia and her team.

Through big double doors, you can see them working in a small kitchen behind the counter. The set-up is modest, a world away from Fiducia’s time working as development chef for Jamie’s Italian in London and Sydney. Fiducia also worked for six years in the kitchen at Michelin-starred UK hotel The Greyhound, and as a recipe developer for Women’s Weekly. But it was around the time she had her first child that she launched Messy Spoon, selling home-made, gut-friendly goods wholesale to cafes and restaurants in the eastern suburbs.

Messy Spoon’s hero is its Good Gut Loaves, made with sprouted Tasmanian quinoa, seeds, chickpea flour, arrowroot and extra-virgin olive oil. You can grab the entire range from the bakery – a slice of the fruit and nut is the perfect companion to a cup of tea, and savoury styles such as the sweet potato and chilli or caramelised onion should be dunked in curries or piled high with smashed avo. Messy Spoon also does avo toast as a takeaway snack

Banana and buckwheat bread is also available – grab it whole or toasted by the slice with toppers including Pepe Saya butter, cashew butter and cinnamon, or chocolate and date spread. Also, walnut and maple carrot cake, salted-pecan brownies, raw bliss balls and more. There’s also bottled cold brew by Room Ten and kombucha by Naked Bondi chilling in the takeaway fridge.

Messy Spoon also does home delivery, which means you can order a bulk pack of bliss balls straight to the couch.