With nearby neighbours like The Botanist and Batch Burgers and Espresso, Kirribilli is continually evolving into one of Sydney’s happening culinary spots. San Antonio Sourdough Bakery, situated discreetly along Burton Street, is no exception. The bare fit-out is splashed with a dash of deep red, with seating limited inside to a refurbished wooden bench while more tables speckle on the footpath.

The petite shopfront window rack is stacked with crafted golden loaves, some with lingering trails of potato and oregano, sesame and poppy seed, wholemeal spelt, olive and rosemary and for something sweet, fruit and nut. As the name suggests, sourdough is in focus here and as owner Tony Morgan explains “our sourdough is organic and yeast free, which is unlike any in Sydney. I read a lot and always like to keep coming up with something new.” Coffee uses beans by Morgan’s, and while you wait for your cup, don’t bypass the glass display of sweet tarts like lemon meringue, fruit or chocolate ganache.