A Moment For: Pantry Story’s Kimcheese Focaccia

Pantry Story is a Parramatta Road favourite. You’ll often see a line of people queueing up the block, waiting for Mutiara Sucipto’s chewy pandan mochi cookies, savoury-sweet croissants, golden pies and a particularly good kimchi-and-cheese focaccia.

The bread has been Pantry Story’s bestseller since day one, the carby slab loved for its salty, tangy, sweet mix. Here’s how it’s made.

What: Kimcheese focaccia
How: The team cooks down kimchi, brown sugar, soy sauce, gochujang, mirin and sesame oil for three hours. The resulting slightly spicy jam is layered on top of focaccia dough that’s been slow-proofed for 48 hours. It hits the oven for 20 minutes, then is painted with a slightly sweet mayo and honey.
Cost: $9
Where: Pantry Story in Stanmore

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