“Dranks – hells yes!”, you’ll read on the chalkboard. But wait – these ones don’t even have vodka added, and is it even kosher to be downing carafes of fizzy “Lebonade” with breakfast?
And what on earth is “zhoug”, and why is it on your eggs?
Welcome to Brickfields Bakery & Cafe, the most exciting thing to happen to mornings since the salted caramel shake. This is the brainchild of Simon Cancio (Luxe) and Paul Geshos (Mecca coffee), who have been making brewing, baking and fizzing behind a pair of closed doors on a lifeless stretch of Cleveland Street.
And now, perhaps to reduce window grime from locals pressing their faces longingly against the glass, they’ve thrown those doors open. Beyond them you’ll find hanging greenery and flour-dusted loaves, the latter available off-the-rack or sliced and sandwiching tender beef brisket stewed in anchovy mayo.
You’ll also find zhoug, a fiery green condiment that gives a kick to fried eggplant, banana peppers and a halved boiled egg. And if you don’t come alone you won’t have to choose between a croissant and a Persian love cake for dessert — a vital end to a meal whatever time of day.
This end of Cleveland Street is about to get a whole lot more foot traffic.
Brickfields Bakery & Café
206 Cleveland Street, Chippendale, NSW 2008
T: 02 9698 7880
Mon – Fri 7am – 3pm
Sat & Sun 8am – 4pm
