New Zealand celebrity baker and cookbook author Dean Brettschneider has fired up permanent ovens at a bakery-cum-café corner space in the residential enclave of Hillcrest. An all-around glass frontage protects a long communal wooden table, peek-in kitchen space, and slate-tiled counters encasing sweet and savoury breads, tarts and pastries. No more travelling to Shanghai for the 100 per cent German rye Volkorn loaf ($7.50) or the signature 18-hourproofed nutty and tangy sourdough pain au levain ($7.25); the sweet-toothed can indulge in a carrot cake or lemon tart (both $4 per slice). Breakfast, brunch and wines ($8.50 per glass) are served all day.
|Venue name:||Baker & Cook||Contact:|
77 Hillcrest Road
|Opening hours:||Sun-Thu 7am-8pm;, Fri & Sat 7am-10pm.|
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