Sal Sanan and siblings Amani and Hussein Rachid are behind Self Raised Bread Shoppe, a bakery and cafe serving up golden fleets of vienoissieries, New York-style sandwiches, foccacias, coffee and more. They’re the same trio behind New York-style pizzeria My Mother’s Cousin and were the original owners of Lebanese bakery and cafe Nineteen43.

Self Raised Bread Shoppe continues the carb theme with gusto, but has more of a takeaway focus. In the morning, you might get your mitts around a milk bun bursting with egg, gooey cheese and a potato hash doused in pepper ketchup and a house sauce, or a classic grilled cheese sanga, which you might jazz up with mushrooms. Also, Reformatory Lab coffee served every way.

Around lunch, stop in for hoagies, stuffed ciabattas and sourdough sandwiches. Standouts have included the Schnitzel (herb and garlic panko-crumbed chicken, lettuce, American cheese and mayo) and Hoagie No 1 (mortadella, turkey ham, salami, lettuce, roasted peppers, provolone and green dressing).

On the sweet side, there's a cornucopia of croissants, kouign-amanns, blueberry tarts, plum danishes and more. Plus, sourdough, ciabatta and slabs of focaccia.

Amani imagined the bakery's design, which echoes the retro aesthetic at My Mother’s Cousin's with chequerboard floors and dark timber panels. It's open, airy and the line moves quickly, making it perfect for a pastry pit stop. Or, there are also benches and chairs to perch at out the front.