A Sans Souci cafe has been named among Sydney’s top new cafes.
Son of a Baker on the Grand Parade was listed among Good Food’s Top 20 cafes for 2018.
‘‘Our faves for this year – be they on-trend or otherwise – are simply places where we’ve loved whiling away our days at,’’ wrote reviewer Angie Schiavone.
The owners of Son of a Baker are Roman Urosevski and Marcus Gorge.
Mr Urosevski grew up making the Balkan pastries, burek, with his dad at Alexander’s Bakery in Rockdale and now they’re a star attraction at the small, smart-looking cafe he co-owns with Marcus Gorge who is also a cafe operator.
Since opening Son of a Baker at Sans Souci last year the pair have been delighting customers with mind-blowing bakery treats.
The burek pastry is prepared in view of customers whose eyes widen as it’s stretched, flicked and spun overhead, and the end result (with various fillings) is golden, crisp and flaky.
Mr Urosevski said burek incorporates flour, salt, water and a touch of coconut oil, crafted by hand in a way that pays homage to the centuries-old tradition of burek.
‘‘Old-school craft infused with new-school taste, with different ingredients every time you visit,” Mr Urosevski said.
‘‘Fresh, straight out of the oven and ready to eat. Son of a Baker aims to give you those good-time feels.”
A more extensive menu features the likes of scallops and lobster tail benedict with hollandaise on a freshly baked croissant.
There’s also an array of sweet treats, all baked in-house.
There is also a Son of a Baker outlet in Westfield Miranda.
Details: facebook.com/Sonofabaker
What the reviewers said
Duck for breakfast? It’s on the menu at our top cafes where brunch is becoming the new dinner.
Are the days numbered for egg-centric brekkies on cafe menus?
Going by the offerings at some of Sydney’s best new cafes (and older favourites), there’s certainly a lean away from the usual sunrise suspects towards dishes generally more at home on dinner menus at restaurants.
At Meet Mica in Surry Hills, there’s confit duck with cha soba noodles, rocket, radish, cherry tomatoes and wasabi-lime dressing; at Matinee in Marrickville, the breakfast might be cassoulet with coffee-rubbed chilli fennel pork shoulder; and at Edition Haymarket the line-up includes the likes of miso-glazed lamb rump with smoked mash and charred sprouts.
In other instances, there’s a merging of breakfast and dinner favourites.
Add to this, broadening coffee choices, and baristas who discuss coffee as a sommelier would wine (ONA Marrickville, a prime example), and it seems breakfast is becoming endlessly more sophisticated.
The best bit, though, is that while dinner might be trying to pull double shifts, its foray into morning menus hasn’t meant our cafes have become less casual and sunshiny (or that we can’t still get eggs for breakfast).
TOP NEW CAFES:
Son of a Baker
- 301 the Grand Parade, Sans Souci
Barbetta
- 2 Elizabeth Street, Paddington
Cuckoo Callay
- 413 Crown Street, Surry Hills
Devon Cafe North Sydney
- Greenwood Plaza, P01/36 Blue Street, North Sydney
Double Tap
- 54/56 Smith Street, Marrickville
Edition Haymarket
- 7 Steam Mill Lane, Haymarket
Good Fella Coffee
- G07/5 Celebration Drive, Bella Vista
The Lookout
- 1 Ithaca Road, Elizabeth Bay
Matinee
- 23-29 Addison Road, Marrickville
Meet Mica
- Shop 5, 492-500 Elizabeth Street, Surry Hills
ONA Marrickville
- 140 Marrickville Road, Marrickville
Queenside
- Shop 1/727 New Canterbury Road, Dulwich Hill
Read the reviews here
