85 Degrees Bakery Cafe Hurstville NSW

There are several outlets of this bakery cafe for several years now in Australia.  Did they coem from the USA?

Each franchised outlet is in a busy area, often in suburbs so-called by a diverse Asian demographic.   The one in Hurstville is rather roomy and lots of baked stuff on its shelves.   The base of Sydney operations is in Chester Hill, a suburb south-west of the Sydney city centre.


Some of the cake creations would be viewed as rather leaning on the East Asian dimension  - Strawberry Angel (with chocolate base and top) and Mango Cheese ( with yoghurt).   However, to counter this perspective, there are also Death by Chocolate, US Cheesecake, Coffee Brulee and Blueberry Marble options.    


The pastries are definitely filled with ingredients more suited to perhaps Anime loving fans and non-mainstream cultures - for example, garlic, pork, tuna, green tea, red bean, shallots, pork floss, coconut, Hokkaido butter cream and Boroh or pineapple buns.   Sung seems to be a variation emphasised by 85 Degrees -  you can have them in calamari and pork or or just in pork and refer to the original Rou Sung Bao or pork floss buns (with a milk bread base).


I am not a fan of milk based pastries but here we have the Milk Pudding, Creamy Bread, Cream Brulee, Japanese Cream Boroh, Snow Milky and Double Premium Milk pastries.   The coffee list is rather standard.   


Consistency in the outcomes of baked products can be so important and with a number of outlets, 85 Degrees also has a wide menu list.   Such a business thrives on turnover and I am sure they are keeping a constant eye on their output.




  

Toast		European		Japanese
Toast Von Red Bean		Baguette		Coconut Chicken Tail Bun
White Toast		Toast pizza		French Donut
Mini Butter		French Soft Garlic		Japanese Cream Boroh Bun
Chocolate Chips Bun		French Cheese Sticks		Red Bean Bread
Walnut Honey Rolls		French pizza		Snow milky
Rose Cheesy Bun		Linseed & Cranberry		Shredded Cheese
Green Tea & Red Bean Rolls		Swiss Chocolate		Coconut Twist
Milk Toast		Turandot Cranberry		Multi layer taro
Creamy Bread		Honey Citrus Walnut		Hokkaido Butter Cream
		Charlotte Green		OZ Sandwich
		Walnut Raisin Multigrain		Calamari pork sung
		Multigrain		Double Cheese Pizza
		Cream Brulee		Brioche
				Double Premium Milk
				Prime Cheddar Cheese

Taiwanese		Danish		Other
Mini Boroh Bun		Boroh Danish		Garlic Bread
Garlic Hot Dog		Boroh Cream Danish		Maple Brick Toast
Taiwanese Donut		Apple Danish		Brown Sugar Square
Butter boroh bun		Tuna Danish		Italian Spice Crunch
Milk Pudding		Danish Cream		Caesar the Great
85 Sandwich		Danish Ham
Shallots Bread		Danish Hot Dog
Neapolitan
Italian Pizza
3 Sisters
Pork Sung Bun
Bread Stick
BBQ Chicken
Shallot Pork Floss
Cheese Dog
Sultana Cookies
Sweet Toast
Gibralta

85 Degrees Bakery Cafe visited is located at 246 Forest Road, Hurstville NSW, not far walking from the rail station.

Opening hours are from 730am to 930pm every week day; from 8am to 930pm on Saturdays; and from 8am to 9pm on Sundays.
Contact    + 61 2 9580 8889



My impressions of  the 85 Degrees Bakery Cafe at Hurstville NSW:
Ambiance: 3 out of 5

Customer Engagement: 3 out of 5
Culinary Delight:  3 out of 5
X Factor: 2.5 out of 5
Overall:   11 /4  out of 5

 

The Portuguese Bakery Gymea NSW

There is a homely feel about the Portuguese Bakery (Padaria).

 It reminds me of a village icon and on top of that it is pretty dressed up as well.   The aroma of fresh loaves, muffins and buns in the early morning is something we appreciate especially on a cold winter's dawn.   The smile from the staff adds to the atmosphere of welcome and then there are things to choose for different times of a busy day, whether it is a heart warming croissant, a naughty Portuguese tart or a loaf to take home before the place winds up for the late afternoon.

The must have for me at this delightful bakery is to have the creme brulee custard like tarts, much celebrated in Marrickville and Petersham in Sydney city's inner west -  and a plus to have this in the Sutherland Shire for residents who reside in the southern suburbs.  For me I can also get such iconic snacks from Warrawong, south of Wollongong city.

The first such caramelised crusted pastry were made in Belem, part of greater Lisbon city, by nuns or monks residing at the Jeronimos Monastery.  When the Portuguese Jesuit missionaries ventured far and wide into Asia, not only did they leave a heritage of religious and cultural influence, but they also inspired the southern Chinese to create the Tarn Taat, or egg pastry, so commonly offered at yum cha restaurants around the world.  I am told that the first commercial  Portuguese tarts were sold by  the Casa Pasteis de Belem, outside the convent.  The Portuguese bakery in Gymea continues this honourable tradition.

There are a few tables on the pavement, thoughtfully protected from the road, but otherwise it is much more of a take away place.   Children were focusing with a positive squeal at the variety of macarons, tarts and other offerings during my visit.   The loaves have a outstanding texture and shape  when placed in their holding baskets.  The muffins and biscuits are of a generous serving.  Needless to say, a bite into one of their Portuguese tarts changed my mood  - the custard was sophisticated, the crust was inviting and the over all flavour immaculate.

The young staff member organising my several selections to take home was focused about her work, thoughtfully asked if I required any warm-ups for any item to be eaten soon and was efficient about it.  I am reminded as well that Australian society is currently so fortunate to have the benefits of offering so much variety in food, produce and skilled outcomes in culinary expertise.


Doria Mendes and Raul Soares started young with this bakery when they migrated to the Sydney area almost eight years ago.   Not only have they achieved bringing an important slice of Portuguese life to the Sutherland area, but it is in their conscious presentation of their baked delights that impressed me.  I see the unusual curves on the surface of a croissant, the consistent roundness of each colourful macaron, the wholesomeness of a biscuit and the flowing love given to a baked bread.

The Portuguese Bakery is located at 18 Gymea Bay Road, Gymea NSW.   
Opening hours are from 7am to 5pm every week day; 7am to 4pm every Saturday; and from 7am to 3pm every Sunday.
Contact 0416 455 339


My impressions of the Portuguese Bakery in Gymea NSW:
Ambiance: 3 out of 5

Customer Engagement: 3.5 out of 5
Culinary Delight: 3.5 out of 5
X Factor:  3 out of 5
Overall:   13/4 out of 5



Recommended Menu choices:

Brioche

Pastel de Nata or Portuguese tarts
Fresh baked bread loaves

 

Bourke Street Bakery Alexandria NSW

There are many branches of the Bourke Street Bakery these days.   I recall when the first outlet was set up, with a sense of uniqueness, hip and excitement.

Roll forward and I find myself back at the Alexandria outlet, a corner shop with faded exterior walls, still sited at a strategic corner at the junction of Gardeners Road and Ellis Avenue.   Alexandria is a suburb being transformed, moving from its light industrial, warehousing and storage landscape to having more high rise units blocks, in the footsteps of nearby Waterloo.  Vehicle parking is best at near by Bunnings and Harvey Norman - do some shopping and walk a bit to the cafe. 

The menu other than breads is rather limited at this outlet - I am a bit surprised that many other stand alone cafes these days do offer more.    I did on the side buy take away chicken pies.  Is the location limiting the menu here, perhaps aimed for tradies and workers on weekdays and then for discount homeware shoppers on weekends?

In a quick pit stop, I had the Kransky with cheese and cabbage in a roll.  I must say the purple chopped cabbage was marinaded well, reminding me more of German Club offerings in texture and taste when compared to most fast food joints and cafes.  BSB still does quality dough and breads and this showed even in my roll with the sausage.

Chicken pies from BSB.

Paul Allam and David McGuinness started their first store in Surry Hills south of Sydney CBD and that place still bears the name "Boulangerie"  (French for bakery ).    To be fair, the Alexandria outlet does not bear this French phrase and with all due respects, makes one feel like a suburban cafe instead of fully reflecting the vibes and philosophy of the BSB name.

I have been told of varying levels of customer engagement by mates but personally  I encountered friendly staff who were quick on their feet and bringing the coffee.  The coffee was above average and many takeaways were catered for.  As the Alexandria store is not large, there can be a buzzing crowd there, depending on when you arrive.

The Bourke Street Bakery in Alexandria is located at 474 Gardeners Road, at the corner of Gardeners Road and Ellis Avenue in Alexandria NSW.
Opening hours are from 7am to 4pm from Sundays to Fridays and from 7am to 5pm on Saturdays. 
Contact + 61 2 8339 1001
Bakery Street Bakery also operates cafes in Kirrawee, Parramatta, North Sydney, Surry Hills  (the first store), Potts Point, Banksmeadow , Neutral Bay, Marrickville and Barangaroo in the greater Sydney area of NSW.
A hard cover book simply called Bourke Street bakery is available on line and in bookshops.




My impressions of the Bourke Street Bakery in Alexandria:
Ambiance: 3 out of 5

Customer Engagement: 3.5 out of 5
Culinary Delight: 3 out of 5
X Factor:  2.5 out of 5
Overall:    3 out of 5 



Recommended Menu choices:
Almond Praline Croissant
Pork and chicken Empanadas
Smoked Wagyu beef with Orzo, roast Jerusalem artichokes, mixed Quinoa and baby greens.
Pineapple Butter cake (weekends only)

Groundbake - Cronulla NSW

Vegetarian pie.

The chicken pie with fennel and spinach had been sold out, so I settled for the option with mushrooms.  It a tad salty to me at the beginning but then the spread evened out. Nice chicken breast meat though and a good crust.   The size was just right for my needs.

I liked the veg pie better.  It has a spicy Mediterranean flavour and textured ingredients.  A nice change from a potato and carrot variety. A contrast to meat pies, although I hang on to my lamb and pork varieties when I am on the run. I was tempted to get a sourdough but ruled out on that eventually.  The Groundbake opens early and is  worth visiting when you are on the beach.I will have to check it out again for other than pies.....

My chicken and mushroom pie.

Groundbake is a t 8 Surf Road, Cronulla NSW.
Opening hours are from 6am to 5pm every week day and from 6am to 3pm on weekends.
Contact + 61 2 9527 2253




 

Sonoma Bakery Cafe - Waterloo NSW

Sonoma breads use simple ingredients like sea salt, sourdough starters and organic flour.  Their signature creations are the Sonoma Miche, with a stand out caramelised crust and the Sonoma Mission, with a contrasting inside of custard feel covered by a golden chewy crust outside.   There is also the pervasive and unique smoky flavour.....

The inspiration for Sonoma bread came from the delights of wood fired ovens and naturally fermented ingredients.   A hundred year old mixer from Bellata NSW came into the picture, together with some California influence in the form of American Allan Scott.  Bellata lies in north central NSW between Narribri and Moree -  and was the home base of the Sonoma founder's grandparents.

Standards like soy and linseed plus walnut fig and raisin are available along side an eleven seed loaf and a Kalamata olive and herbs combo.   The bite and look of the various breads here do stand out as being different.

Muesli cookies are lovely to me but you can also have other options like raw natural, spelt, maple and almond plus honey and spice combinations.

Coffee blends are divided into body and spirit labels.  The former, which I prefer, is stronger, taste more nutty and earthy, suitable for milk based orders and has a buttery and velvety body.  The latter has more complex sensations, with more of cocoa and fruity after taste, so they tend to be more acidic and body smooth.   The Single Origins are from Ethiopia, Kenya and Guatemala.

Sonoma has come a long way since 1997, when founder Kerry Connole began his operations with sons Christian and Andrew.   Along the way was a stall at Paddington markets in inner suburban Sydney.  Perhaps a key development in the Sonoma story was son Andrew's sojourn to and stay in California with Chad Robertson, an icon in sourdough.

Their emphasis on organic sourcing and a then rather unconventional way of baking have remained their trademarks and reputation.   Retail outlets are not large and remain true to village and neighbourhood embracing roots.   Such an ambiance do go well with the inner city and beach locations in which they are currently located.   They contrast with other commercial players in this space - oh no, I would not want to pick a loaf from Coles or Woolworths again...

The Petit Bretton butter cake or more correctly, the Kouign Amann, is more for sugar loving devotees, with creme patisserie loaded between layers of sugar,  butter and flaky pastry.   I like the cherry cheesecake strudel, although there are other favourites like the almond croissant,  Pain Au Chocolat, hazelnut brownies, banana loaf slice, quiche and the fruit Danish.

There are seven outlets in the greater Sydney area, but mainly clustered in the city centre and on the sea board side, including Balmain, Bondi, Woolhara, Paddington, Glebe and Rose Bay.


Sonoma Bakery Cafe Waterloo is located at 2/9 Danks Street in a suburb not far from Oxford Street in Darlinghurst and Moore Park.
Telephone: +612 9699 1920
Opening Hours are from 630am to 3pm every day.


 

Pandoro Panetteria - Willis Street, Wellington New Zealand

A rather nippy morning in June.  Rush hour going to work, when coffee is most welcome.  An old building that hosts a bakery - and there are scores of people inside.  The outside does indicate sandwiches and pastries inside but really, there is more.   It is the aroma, the buzz, the eagerness of the customers waiting or seated inside.   The sky may be grey at this time of early day but there is light inside.   What are they making, what are they presenting, what are they serving?

It looks like the attraction is the artisan baked items, with a specific display on their own.  I see the cakes, pastries and breads - and then I know I am walking on to something unique.   From biscotti to crostini and brownies, each is calling out to tease your palate. To me at that moment it seemed I was facing the best of Kiwi baked delights smothered with Italian love.   The baked bread ranges through Tremezzino, gourmet burger buns, Ciabatta, Panini and more.

So is there any difference between a Kiwi and Aussie breakfast?  Mushrooms, sliced tomatoes, bacon strips, sourdough and a crusty corn fritter.  Still there is a difference in flavour.  Perhaps the local ingredients Kiwi side.  May be the breads taste better when it is colder outside, maybe it is the artisan effect when Pandoro make their non-yeasted sourdoughs -  which is their speciality.

Coffee served here is from a in-house blend of Allures and Coffee Supreme.  It is strong, enough to shake me off my reaction to the early Wellington morning for someone not used to such temps.   I really zoomed in on to the croissants and Brioche but decided finally on a big breakfast plate.  The lunch menu is limited, only offering muffins, sandwiches and savouries - so it is always to come here for a sort of late break and early brunch.

Pandoro also operates as a wholesale supplier based from both Auckland and Wellington, apart from its retail cafes.
This Pandoro Panetteria outlet is located at Willis Street, Wellington CBD, at corner with Bomd Street.
Telephone of Willis Street cafe: 644 4734230
Opening hours are from 7am to 4pm every day.

Two other cafes in the Wellington CBD are found at Woodward and Allen Streets.

In greater Auckland, you an find Pandora cafes at Mount Wellington, Parnell (its original home), East Ridge, Mount Eden and in the CBD along Queen Street.  Christmas is a great time to consider Pandora as well - the festive tarts are lovely!  And the whole business is still family owned.




 

The Dough Collective

Heaps and loads of baked stuff in displays that leaves the visitor gaping for making a decision.
The rolls seem heavier than for most competitors when held on the hand.  At rush hour, walking around the shelves makes one feel like in a train station.  Coffee from Single Origin Roasters in Surry Hills  is offered but there is always the happy risk that one can overload for the purchases. Everything is take away, there is no seating. The best strategy is to reckon who in your family or fraternity house loves what and you
will have one interesting gem for each individual the next morning.  The Dough Collective says it approaches each creation with love and care, and so should the buyer.

The view along George Street, next to the Metro Theatre and straight across the Event cinemas in Sydney CBD.  Perfect and strategic location for office workers, tourists, university students and shoppers.   A bakery that goes to the next dimension non its spectrum of flavours, choices and pricing options.  If you buy the rolls for home, they can last hop to 30 days in a freezer, and when thawing them, do spray over some water to help ease the process before putting them to reheat in an oven.  The roll size is good as a snack, lunch or breakfast.

These are tame combinations in the picture above, wait till you see and taste pumpkin, ham pizza toast, Belgian chic, goji, orange-choc, Grana Padano parmesan, longan, hot dog, kimchi and more.  I saw a higher percentage of savoury buns when compared to the expected sweet ones. My own favourite hands down is the Gangnam, with several Korean inspired ingredients. There is a wholesomeness in the stomach after devouring a Dough Collective roll.

These artisan breads are not made from bulk styled ingredients and cost around AUD 5 each.
Carefully thought out designs around the shop show off the breads at its best.  Visitors can sample bits and
portions of each flavour before deciding to buy or let go.  There is a fusion feel about this bakery, it is not totally
Asian but neither is it fully Australian.   Taiwan interests are behind this business concept and model -
the outlet in Sydney CBD opened in February 2014.  The rolls are not as rich as
contemporary Western styled breads and offer a different sensation and texture if you
had only prior confined yourself to sourdough.

Brasserie Bread, Sydney Airport T2, NSW

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The most recent occasion I had checking out a Brasserie Bread outlet was a make shift stall in a campus. On a warm Thursday morning, when it was not quite 630am, I came across the airport outlet in Sydney. It was well patronised, located in a an area surrounded by fast food breakfast retails and in a terminal that served both budget and full fledged airlines.  What stands out from BB is the quality and display  of its aromatic baked stuff. The coffee is steady and the menu they offer has variety, with sourdough and garlic bread being their current stand out offerings.  Having said that, the airport cafe menu is not as extensive as those in South Melbourne and Banksmeadow, southern Sydney.

Quinoa, rye, soya and eggs are favoured by BB.  I chose the crispy bacon with avocado, soft boiled egg and roasted  tomato on sourdough (photo above).  The bacon was a bit over on the salt front, but otherwise the other ingredients were served in an appetising mode, especially good for travellers taking long haul routes. Service was quick and friendly. Many young families were at this cafe preparing their young charges for the journeys ahead.

I did note the power porridge (with chia, apple and cinnamon, amongst other things) and the sandwich with slow cooked pork laced with Argentinian chimichurri sauce on Italian inspired schiacciatta.  Chimichurri goes well with grills and is suited well for use as a marinade - it utilises cilantro, olive oil, parsley and Oregano leaves in its mix.

Of interest for a future visit is a salad made by combining poached eggs, fetta, smoked trout and parsley garnish.  Lighter selections include a toasted muesli with yogurt and mixed berry compote.  On the other end of this spectrum is slow cooked pork, perhaps for dinner or lunch time.

BB at this Sydney airport location is open early from 6am and closes late at 9pm.Would I return to this cafe?  Definitely yes.  The layout is also pleasant, and for what they charge, they are in line with their airport location competitors but provide rather special choices.  The only things is that there is not much of a view, but hey this is in a transport terminal!

Balgownie Hot Bake Bakery, NSW

Just a five minute walk from my home lies a hitherto undiscovered and under appreciated delight.  Marianne and Greg recommended me to try the apple pie at this bakery, Hot Bake.  At my next opportunity, I woke up one lazy Saturday morning and headed up to Balgownie Village with expectations.  Hot Bake has a simple and unassuming retail front, typical of such retail outlets in any corner of Australia and New Zealand, where you can see baked stuff on warehouse-styled shelves, the ubiquitous refrigerated drinks machine and the all important lit up glass display of freshly baked items at the counter.  A middle aged lady of Vietnamese origin was attending to customers whilst her efficient side kick was busy, service-prompt and hard working behind the scenes.

Obviously my eyes and heart were aiming for the apple pies lying as pretty as spring blooms outside. I also spotted a rather attractive set of coconut flavoured snacks popular in Asia and croissants that would be at home in any Parisian cafe.

The apple pie was exquisite, more like apple crumble inside, with a rather crusty bite first before I felt the melting moments next with small apple squares, with an overall effect that was not too sweet nor too creamy. There was no trace of fluffy butter, chunky caster sugar or over whelming egg.  Granny Smith apples are relevant here. I understand that cinnamon and ground cloves are used but they just flowed on in bite and did not intrude.

The use of pate brisee is necessary for sweet and savoury pies.  This all butter crust utilises unsalted butter, ice water, a teaspoon each of salt and sugar, plus all purpose flour.  I also found the croissants from Hot Bake a pretty good choice - not too dry, with yummy flavour and just the right texture for breakky or a snack.

Hot Bake is located along Balgownie Road in Balgownie Village, nestled on the foothills of the escarpment below Mount Pleasant and Mount Ousley and above the plains of Fairy Meadow, ten minutes drive north from Wollongong CBD.  It lies between the cross roads of Napier and Church Streets and is across the road from the Balgownie Pub.  It is also only a few doors from the Balgownie Fish Shop.

Bakehouse On Wentworth - Blackheath, NSW

An autumn's day, the air gets cooler as we climb the roads up the Blue Mountains. There is a need to nourish, to refresh, to take a stroll. Our subconscious longs for warm , aromatic and reassuring food. We find a street like out of Monet, with leaves of orange, red, brown, yellow and more. Oh yes, there is an ATM thrown in, with a line of people waiting to get some cash. The entrance may be unassuming, but our noses follow the trial of freshly baked bread, pastries and pies. Welcome to the Bakehouse on Wentworth Street, in the cosy village of Blackheath, nestled in the Blue Mountains of NSW. Above image, the chicken , leek and mushroom pie, full of flavours, rather large for lunch but with such a toasty crisp bite.

Scones (image above) fire the imagination of the life of the first European settlers, good preserves and fire place evenings.  One has a wide selection of breads, rolls and buns (shelves in background above) to consume for snacks, with a meal and for breakfasts.  The beef pie below is an illustration of the heavier gourmet pies served in this Blackheath bakery - at 320 grams, the flavours that caught my eye are those with pumpkin, fetta and lentil; beef and Guinness; and lamb with rosemary and garlic.

The choices of sweet stuff (below) can range from chocolate and marmalade tarts to those with berry and frangipan.  I was captivated by the raspberry and white chocolate tarts.  Gluten free cakes are available in orange and almond, or in flourless chocolate.

This Blackheath bakery was the first of a chain that also has outlets in the neighbouring settlements - Leura, Springwood and Glenwood.  They specialise in organic sourdough, a naturally leavened concoction of water and fermented mixture of grains.  Unique selections are organic walnut, French yeasted organic baguettes and spelt organic.

My impressions of the Bakery on Wentworth are:

Atmosphere:  Village

Location:  Calming, easy and with character.

Taste: From sweet to savoury.  Good coffee as well.

People Engagement:  Friendly

Service:  Free wifi and good mannered people.

Best Time to Visit: For brunch or afternoon tea.

Fav Dish Experienced:  Sourdough bread.

Would I Return?:  No doubt.

The ambiance outside the shop (below) add a special feel to the selections available (picture with shelved pies, rolls and pastries) in an unassuming shop with table seating in a small courtyard by the side and with a country feel for those relishing an escape from suburban and capital city living.