Bread - worshipped or demonised, full-of-virtue or decadently white, there is no denying that it is, and will most likely continue to be, a true staple of our Western diet. Winds of diet fads and artisan obsessions may come and go, bread remains something eaten by a large portion of our population. Personally, I have never been an advocate for the ketogenic diet. It might work for some people, but from what I've read, carbs are important for the fueling of our brains, so I will continue to enjoy carbs for as long as I live. Of course, one can make choices which are more nutrient-dense or prefer carbs with a low GI; but for me, carbs also nourish my soul, so I think all kinds of bread: white, brown, full grain, pillowy-soft...could be enjoyed in moderation.
Having established my love of carbs (including bread), I have been scouring some of Sydney's most famous bakeries for the below non-comprehensive review of breads. You might note that some famous bakeries are missing in my list below and wonder, "what kind of food reviewer are you?". Well, the reason I have stopped my search is because I have found my favourite bread.
The first loaf reviewed in this post came from the venerated Eastern suburbs favourite, Iggy's. If I said Iggy's sourdough is the gold standard in Sydney, I don't think I will have a hoard of people chasing after me, disagreeing. Iggy's sourdough is not on a super-sour side, it is fluffy, bouncy, and genuinely delightful. I am absolutely obsessed with Iggy's seed mix (which you can buy from their bakery store). It is beautifully golden, crunchy, and worth all the mess it makes in your kitchen. The only negative thing I have to say about Iggy's sourdough is that it doesn't keep very well - the difference a day could make is notable.
Now, some good news for those who are gluten intolerant: gluten-free breads and cakes can also taste great. Breadfern specialises in gluten free, organic baking. Apart from a range of bread (the light rye below being an example), breadfern also sells a big range of pastries and cakes, all of which look quite scrumptious.
Now for a healthy-tasting alternative. Brickfields is well known for their gorgeous cakes as much as their bread. My selection from their range was a spelt and honey sourdough. Don't, however, be fooled by the title. The bread is certainly not sweet. I have been looking into the use of honey in bread, and I understand that it helps maintain the bread's moisture. I found this particular loaf to be on the sour side (it is a sourdough, after all), and quite dense. If you are into that spelty-healthy taste of virtue, this could be an option for you.
Without further ado, let me present the bread that ended my search for bread: the loaves at Azuki bakery. Azuki is a tiny Japanese bakery that always has a line stretching outside. Apart from bread, they also make wonderful Japanese style cakes (think mont blancs, fluffy creamy strawberry cakes, yuzu cakes, matcha rolls just to name a few) and the most amazing savoury treat I have ever had in a bakery: their curry pain. Akin to a pizza pocket, but filled with curried mince or vegetable, those chewy, piping hot babies are a must-try. That, however, is not the topic at hand today.
What made me fall in love with Azuki was their baguette. This is hands down the only baguette I have found in Sydney that came even close to those I enjoyed and miss to this day from France.
The sourdough at Azuki is equally delicious, and not particularly on the sour side. These babies also keep quite well: you can enjoy them up to 3 days without the texture being too affected.
Finally, let's start with the loaf that started my quest for bread: Mike's famous sourdough. Sold in his CBD restaurant at $5 a slice during lunch slathered with a generous amount of Pepe Seya butter, I fell in love with the moist, fluffy, bouncy, increadible bread despite its eye-watering price. Prior to covid19, I had been on an unsuccessful quest to obtain a whole or half loaf, because Mike never had enough left over to sell.
Now these amazing breads are on sale in Mike's online shop, and they're going for $15 a loaf or $9 a half loaf. Despite being so expensive, I have to say, it is definitely worth buying at least once.
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