Son of a Baker is on a quiet stretch of San Souci’s Grand Parade opposite the beach.

Each morning dough for 30 types of burek (a Balkan pastry) is stretched and folded on the vast marble baking counter at the back of the slick cafe. It’s then trimmed and stuffed with fillings such as ratatouille or ricotta and spinach. While the full array of burek is available at Son of a Baker’s Miranda outpost, there are five or so types here. They’re roughly the size of a large slice of pizza.

The cafe is named for co-owner Roman Urosevski, who learned his trade from his father at Alexander’s Bakery, a Rockdale institution.

The menu also includes lavender pancakes stacked with layers of mascarpone. And grilled scallops and lobster tail with avocado, black caviar and orange gel.