Potato molasses bread with whipped brown-butter butter
What is it about Pasi Petänen’s potato and molasses bread that makes it so damn alluring? Is it the way the Finnish chef combines a regular starter with a rye starter to add complexity? Is it the way he folds through-boiled, riced potato to lighten it? How he takes a festive Finnish bread as inspiration but twists it into a savoury opener with just a hint of caraway and a sticky-sweet molasses glaze? It could be any of these things, but that’d leave out the butter situation, where brown butter gets whipped back into regular butter for serious depth and nutty complexity. Nothing is as it seems at Café Paci, and it’s all the better for it.
It’s straightforward enough to serve Iggy’s sourdough rolls or slices of Brickfields rye and call it a day (and hey, no one would think about complaining), but restaurants that bake their own bread bring a little something extra to the table. Not only is it a gesture of goodwill and hospitality, it sets the tone, and in some cases, can become a reason to visit in itself. These here are the Sydney restaurants where breaking bread – crisp crust, soft crumb and all – makes the meal just that little bit more memorable, whichever way you happen to cut it.
Can't get enough bread? Grab another loaf at one of Sydney's best bakeries.