Sydneysiders love their bread almost as much as they love their coffee, so it was a match made in heaven when baker Simon Cancio and Mecca’s Paul Geshos joined forces in 2012 to create Brickfields. The cafe and bakery is a favourite among locals seeking top-quality bread and melt-in-your-mouth pastries.
Don’t expect to waltz in and grab a table straight away. The space is just 35 square metres. Once you do nab a table, take note of the crisp, calming interiors, with hanging plants, tiled walls and plenty of natural light streaming through the large windows.
The blackboard menu is short, with a few options that rotate regularly. One item that hasn’t shifted is the bacon sandwich. It features manchego, pickles, lemon aioli and Simon’s favourite streaky bacon on a seeded ciabatta. For those with a sweet tooth, the fig and walnut toast with fresh ricotta, poached pears and caraway will hit the spot. Beer and wine are available if you're in the mood.
Don’t leave without a loaf of the famous sourdough. The team works with a pre-industrial variety of whole wheat that uses the bran, endosperm and wheat germ to create a silkier dough and heavier loaf. Because the entire grain is involved, the bread’s shelf life is limited, but it’s sure to be devoured well before its use-by.