Co-owners Tom Pye and Jordan McKenzie say Good Ways Deli will channel suburban milk bar vibes when it opens on Redfern’s Cooper Street in late April. And while it’ll most definitely be a place to grab a made-to-order sandwich, milkshake and coffee, the duo are taking exacting measures to create their nostalgic deli-meets-bakery joint.

The menu won’t be long – it’ll always have six sandwiches and one special available for two-week stretches – but everything that goes in those sangas will be made in-house. “We’ll be baking the bread, making the spreads, pickling the pickles and then making the sandwiches to order,” says McKenzie.

Pye adds they’ll also be whipping up sweet and savoury baked goods (including lamingtons, of course) and granola, and jarring ferments and preserves for people to buy for home. To drink, there’ll be thickshakes, sodas and coffee.

They also have another aim. “We hope to acknowledge our First Nations peoples in the way we approach Australian food,” McKenzie tells Broadsheet, adding that means the menu will feature lots of native ingredients. “We want do our small part of acknowledgement, and combine this with the nostalgic things lots of people love from suburban Australia – general stores, milk bars and country bakeries.

“We also want to look after people with proper hospitality, no matter who they are or where they’re from ... We want people to feel known.”

The deli’s mostly takeaway, but there will be four stools at the sandwich bar for eating in, as well as a “kind of chef’s table”, and a couple of spots to sip coffee. The house blend is sourced from Coffee Supreme, where Pye has worked as a wholesale salesperson for years.

Pye will run the front-of-house, while McKenzie will be in the kitchen. He lists a number of top Sydney eating establishments on his resume, including Cho Cho San, Cornersmith, Orana Sydney, Small Talk Cafe and Smoking Gun Bagels.

Good Ways Deli is set to run seven days a week from late April at 20 Cooper Street, Redfern.