By: Vivienne Pearson
It might have the word Sunday in its name but you do not have to save it for once a week. Nor do you have to dress up in your Sunday best.
The Sunday Sustainable Bakery is a bakery you can go to every day, though this doesn’t mean it isn’t special. Opened a month ago, locals and those from further afield are discovering their breads, pastries and croissants.
‘This has been a night area for many years,’ says owner-manager Conor Reid, reflecting on how the bakery is on the site of the previous Republik restaurant and is next door to Abrakebabra, an evening venue. The new look is definitely all about daytime: the space is light and bright, with breezy and accessible wide doors, outdoor seating and a coffee window open to the street.
The other part of the name is sustainable and this part is a huge focus for the business, with ingredients sourced locally to reduce food miles and produce varying with the seasons. The originally planned name included the word organic, but even though they strive to be as certified organic as possible, they also take into account food miles. ‘A lot of organic ingredients for bakeries can only be sourced from as far away as India or Canada,’ says Conor, noting that this is not ideal for either food miles or freshness. He goes on to say that great ingredients are able to be sourced locally.
Breads on offer include spelt, rustic-style and sourdough (made from a 14-year-old culture). Yummies on offer include a passionfruit tart prettily decorated with edible flowers, brown-butter pecan pies, and the signature spelt blueberry and almond scones.
Pies, sausage rolls, spinach rolls and pork-and-fennel rolls are all made onsite, by baker Matt Carey-Thomas. Breakfast specials include options such as avo-and-fetta smash (on great toast of course!) and ‘secret’ egg-and-bacon roll (the secret is that nothing is fried).
Coffee is Moonshine, made by a team of baristas including long-time local barista Dan Wright.
Kids are welcome any day at Sunday Sustainable Bakery. Conor is father to two children, aged three and six, who happily test-rode the striking carousel horse that sits in the front window. Parents will be happy to discover that it works with the push of a button (no coins required).
Part of the ‘sustainable’ ethos is making sure that customers can sustain their bakery-going. Pies and rolls are priced at only $5 and kid-sized chocolate cupcakes (gluten free) are $2.50.
The Sunday part of the name is yet to be fully realised, with the plan to offer Sunday sessions of live music and a charitable focus. These will kick off once regular business is bedded down.
So for now, every day is the same, but that’s no bad thing at Sunday.
95 Jonson Street, immediately across pedestrian crossing from Woolworths Plaza. Open 6am–5.30pm, 7 days. Instagram: @sundaysustainablebakery.
Ph: 0449 887 311
Matt, Conor and Dan. An everyday Sunday bakery