Sugardough Panificio and Patisserie
| Where | 163 Lygon Street, Bunswick East, 3057—View map |
Contact | 03 9380 4060 |
Website | — |
Open | Breakfast Tuesday to Friday 7:30 am to 5:00 pm, Saturday 8:00 am to 4:00 pm and Sunday 8:00 am to 3:00 pm |
Payment | Cash |
Diet | Soy, Gluten free |
Seating | Inside |
Kids | Get a baby sitter |
Pets | Unwelcome |
The bakery that just kept on giving
Ellie Parker 16 April 2009
The door never shuts in this bakery-cum-café such is the permanent line of patrons queuing to get in. Immensely popular for take away bakery goodies, the café also attracts a surging crowd of locals for brekkie.
Pastries, breads and sweet treats are jam-packed into this little shop. In fact, I've never seen food dominate a space like it does at Sugardough's. There is more yeast than you can poke a stick at. Which suits me just fine.
Wooden racks in the front window heave with tens of dozens of bombolone - custard ones, chocolate ones, plum ones and apricot ones. The front counter sprouts clusters of pretty pink cupcakes, cranberry yoghurt tea cakes, blueberry ricotta panzerotti and more. The scene is like something out of a Roald Dahl children's fantasy. And if you are normally one for indecision, this place will plunge you into immediate quagmire with the dazzling array of goodies.
Fortunately, ordering a coffee gives you necessary thinking time. Sugardough's coffee is served in gorgeous thick, red ceramic cups - the type you cuddle to your bosom, if you have one. The coffee itself is a silky blend. Perfect.
The kitchen's cooked breakfast menu is limited, but satisfies. You are able to choose from a variety of pre - prepared frittatas, pies and breakfast "tart tatins" which are then heated up. The breakfast tart tatins are inspired, with layered combinations such as bacon, egg, spinach, cheese. A breakfast ‘strata' comes in a little terracotta pot and consists of roasted vegetables, mozzarella and eggs, on a base of Toscana bread. There is also South African table bread with homemade preserves. Sugardough uses Green Eggs and organic flour at every step, so the standards are high.
As a bakery, Sugardough has a natural bias towards the sweeter things in life and I suggest you go with the flow here. If you are more of a savoury person, relish the excuse of being in an Italian bakery and do as the Romans do. Sip you coffee and bite into a chubby bugger of a bombolone. As far as authentic experiences go, its pretty damn close to the real thing.