AP Bakery Is Opening a Pizzeria, With Saucy New Haven-Style Slices, Very Soon

There were broken Sydney hearts when we farewelled Cafe Freda’s from its sunny Oxford Street corner. And while the dance-bar team reopened in Chippendale, the Taylor Square spot remained empty (aside from a few pop-ups). But now, the perpetually heaving corner is set to return: APPizza is moving in.

For its latest project, the AP Bakery crew is teaming up with Stefano De Caro, the chef behind Roman joint Cicerone in Surry Hills. The offering is tight: four pizzas by the slice, low-touch snacks and soft serve, with Grifter on tap, Spicy Marg slushies, a few cocktails and a tight wine offering (red, white or fizzy).

Head baker Dougal Muffet and De Caro have developed a slow-fermented dough – done at room temperature, using AP’s trademark house-milled grains and locally sourced flour – that’ll arrive thin and chewy, leaning into the New Haven style. Each and every saucy slice will have a passata of local and Sardinian tomatoes, and come fresh from a Swedish Pizza Master electric deck oven.

OG tomato, pepperoni and cheese slices are $9.99, and a “salad” slice is $11.99. Chef and co-owner Mat Lindsay, of Chippendale’s Hot Listed Ester, is saving you no-crust hooligans with a set of dips: Vinny’s Ranch, a honeyed ’nduja and tomato, a house sauce and a green sauce. A side of olives or a bag of Chappies topped with salty, pickle-y things, and you’re set.

Fior di latte and Davidson’s plum soft serve are swirling – solo or together.

Open from 4pm on Thursdays and midday on Fridays, Saturdays and Sundays, it’s about to get tricky to get a seat on this corner again.

APPizza opens at 191–195 Oxford Street, Darlinghurst, on Thursday November 27, 2027.

@appizza.syd