With nearby neighbours like newcomers The Botanist and Batch Burgers and Espresso, Kirribilli is continually evolving into one of Sydney’s happening culinary spots. Its latest addition 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 name reflects my Italian and Egyptian heritage. I have worked in many bakeries across Sydney and wanted to open my own,” says head baker and owner Tony Morgan.
Opening the doors to his first retail concept only a couple of months ago, Morgan proudly boasts his familiarity with the Lower North Shore neighbourhood, noting that he is not new to the area.
“Kirribilli markets was one of the first things we did [to trial our product],” explains Morgan who continues to operate a stand there. “A year ago we opened a wholesale store in Milsons Point and when this space became available nearby, we decided to open a retail shop as well.”
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.
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.
It appears that this promising baker has vigorous plans ahead.
“We are beginning to teach people in our kitchen and I want to keep opening more shops in Sydney, hopefully next in Northbridge,” says Morgan.
San Antonio Sourdough Bakery
32 Burton Street, Kirribilli