Huckleberry Food & Fare
Time Out says
Even in its infancy, Huckleberry Food & Fare is shaping up to be one of the best bakery-cafés around. The space is huge; it takes up two shoplots with one dedicated entirely to the bakery, where you’ll see master baker Christophe Gros working away with a 120-square-foot Bongard Omega2 artisanal oven. The corner lot, where the table settings are placed along with the cake and bread counter, is stunning. Executed by interior design firm Seshan, this bright, airy space has a rustic, industrial cool about it, updated with modern European aesthetics.
Huckleberry’s breads are made the old fashioned way, using sourdough starters, and the loaves are left to rise longer than usual to produce a lighter texture while letting the flavours develop. Their signature is the Miche Sourdough range, but they also have the classic multigrain, organic meteil, farmer’s bread, and flaky, buttery croissants, just to name a few.
As Huckleberry is created and run by the team behind the highly commendable Mezze Bistro, chef Yves Renou has a hand in the kitchen here as well, which serves pork-free, classic comfort food. There are brunch classics such as eggs Benedict, shakshuka, banana French toast, and the punchy chilli cheese toast with fried eggs (a Mumbai breakfast staple). There are also salads, pastas, pies and sandwiches.
For drinks, Huckleberry serves coffee sourced directly from the farmers, organic loose leaf tea from Roleaf Tea, smoothies, and slow-pressed juices that are served in bottles submerged in ice buckets (a cool trick that ensures your juice stays chilled without diluting it).