Mrs Jones the Baker
Barry and Lucy Jones are veteran bakers. Between them they’ve worked for the Savoy Hotel in London, the sultan of Brunei, Harrods, Merivale and Bathers Pavilion. Mrs Jones the Baker is their first joint venture. They’re baking a huge range of goods.
The shop is small (only a handful of bar stools) and every corner of it seems to be taken up by a beautiful display. In the front window there are castles of meringues, croissants and brownies lined up next to each other, discs of frangipane tarts and towers of biscuits with chocolate innards. There’s an aromatic pie oven, loaves of seed-speckled breads, sourdoughs and a separate display cabinet with gingerbread men, jam doughnuts and intricate cakes. The gelato is handmade here, too. The pair was helped by Enmore’s Cow and Moon, which provided gelato mentorship. Try a creamy dollop of the coffee gelato with La Hacienda espresso and bits of ground coffee.
What you’ll struggle to find almost anywhere else in Sydney are the Jones’ English cakes. The sugary, puffed discs are Eccles cakes, crispy but flaky pastries filled with a mince-pie like mixture of spiced currants. Next to them are the Norfolk shortbreads, a slightly savoury layering of extra-buttered shortcrust pastry topped with dried fruit.
The couple say they’ll change the output week by week, and in the near future they’ll expand their already ambitious range to include quiches, focaccia and a range of fruit breads.
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