Annandale, not the Marrickville end of the inner west. A pastry chef and a former schoolteacher built a woodfired bakery that is also the corner grocer, and almost everything on the shelves is made in their own kitchen. Butter, creme fraiche, ricotta, ferments, gelato.
WHY IT’S WORTH IT
1They make their own butter and ricotta. Almost nobody does that any more.
2A woodfired oven in a corner shop.
3Fig-leaf sourdough, which is a real bakery decision and not a trend.