Shadow Baking has long delighted Sydneysiders at the monthly Cannery Markets with its sublime pastries, delightful twice-baked croissants and other baked goods. Now the team has gone permanent with a first-ever standalone outpost in Darlinghurst. Expect sweet and savoury treats courtesy three former Gelato Messina chefs, namely Tom Mitchell – executive chef at Messina for nine years, Florian Fritsch – head chef at Messina for eight years and Remi Talbot, formerly of Dinner by Heston and Rockpool. But before you go, check the hours, it’s only open 3 days a week, which means long queues are inevitable but the buttery, flakey goods are well worth the wait.
Shadow Baking, Darlinghurst
This cosy new spot is set to be a respite for diners seeking out wholesome baked treats. Menu highlights include macadamia and mandarin croissants, panda and coconut brioche, classic kouign-amann custard gelato sandwiches, custard tart danishes, pretzel croissant Reuben sandwiches and the famous vegemite scroll with avo and fermented chilli mushroom pastries.
You can get your hands on undoubtedly, some of Sydney’s best high-quality desserts and pastries from Friday to Sunday, 8am until sold out. Find it next to the original Messina store at 243 Victoria Street, Darlinghurst. Keep an eye on their Instagram page for all the latest updates.