HIGH STREET Bakery
{ local business } written by Sally Turier
HIGH STREET Bakery 5-201 High Street, North Willoughby NSW 2068
highstbakery
Enter the eponymous High Street Bakery on any given day and you’ll find yourself face-to-face with their lively combination of young professionals, retirees, neighbourhood locals and young families; all taking time out to experience, what I soon realise, is a truly unique place. Upon entering the cafe I am immediately struck by the exposed brick, rustic leather cushions, and cosy, bucolic touches that complement the beautiful fare on display. From the small, wooden sugar boxes to the playful rope-chandeliers hanging from the ceiling, the décor is imaginative and inviting; and it’s these small details that give the space a warm and welcoming ambiance that is clearly popular with their patrons. As I chat with their convivial staff member Zac, fellow barista, Sonja, > 12
delivers our coffees to the table with a friendly smile. On closer inspection I realise my humble flat white is replete with a moustached baker wearing an impressively identifiable chef’s hat. How they accomplish this feat with steamed milk and caffeine alone I will likely never know, but my fellowdiner informs me this is a fun and frequent signature gesture of theirs and we share a moment to compare our impressive illustrations. The far shelves are adorned with every bread imaginable, delectable pastries populate the front cabinets, and to the back of the tabled area is the entrance to their large, open kitchen. And this is where the magic happens. Originally a German bakery when owner Huong Nguyen purchased the business 27 years ago, she also inherited their impressively diverse multicultural team. Drawing on each respective background, as well as her own Vietnamese heritage, the resulting fusion is what Huong describes as an ‘international bakery’, a rare offering where you will find traditional and authentic French, Italian, German, Vietnamese and San Francisco staple
13
breads, pastries and sweets from bona fide local artisans. In case that’s not enough Huong also keeps the menu fresh with seasonal additions, and enjoys trialling new specials on her regulars, a great way, she informs me, to ensure the creation has passed the most stringent and discerning of tests. The staff are cheerful and jovial and there is genuine engagement and familiarity with their patrons. The food is exceptional and well-priced and, as I watched the baristas and service team share jokes, it’s apparent I’m observing a happy team who love their job and speak with affection for their customers in a place that’s well worth a stop-in.
Must try: The pork rolls (popular, I’m told, with their tradie contingent) and the newly added pho (pronounced “fahr”), a Vietnamese beef noodle soup and a personal fave of our waiter, Zac. *
HIGH STREET Bakery 5-201 High Street, North Willoughby NSW 2068
highstbakery
Enter the eponymous High Street Bakery on any given day and you’ll find yourself face-to-face with their lively combination of young professionals, retirees, neighbourhood locals and young families; all taking time out to experience, what I soon realise, is a truly unique place. Upon entering the cafe I am immediately struck by the exposed brick, rustic leather cushions, and cosy, bucolic touches that complement the beautiful fare on display. From the small, wooden sugar boxes to the playful rope-chandeliers hanging from the ceiling, the décor is imaginative and inviting; and it’s these small details that give the space a warm and welcoming ambiance that is clearly popular with their patrons. As I chat with their convivial staff member Zac, fellow barista, Sonja, > 12
delivers our coffees to the table with a friendly smile. On closer inspection I realise my humble flat white is replete with a moustached baker wearing an impressively identifiable chef’s hat. How they accomplish this feat with steamed milk and caffeine alone I will likely never know, but my fellowdiner informs me this is a fun and frequent signature gesture of theirs and we share a moment to compare our impressive illustrations. The far shelves are adorned with every bread imaginable, delectable pastries populate the front cabinets, and to the back of the tabled area is the entrance to their large, open kitchen. And this is where the magic happens. Originally a German bakery when owner Huong Nguyen purchased the business 27 years ago, she also inherited their impressively diverse multicultural team. Drawing on each respective background, as well as her own Vietnamese heritage, the resulting fusion is what Huong describes as an ‘international bakery’, a rare offering where you will find traditional and authentic French, Italian, German, Vietnamese and San Francisco staple
13
breads, pastries and sweets from bona fide local artisans. In case that’s not enough Huong also keeps the menu fresh with seasonal additions, and enjoys trialling new specials on her regulars, a great way, she informs me, to ensure the creation has passed the most stringent and discerning of tests. The staff are cheerful and jovial and there is genuine engagement and familiarity with their patrons. The food is exceptional and well-priced and, as I watched the baristas and service team share jokes, it’s apparent I’m observing a happy team who love their job and speak with affection for their customers in a place that’s well worth a stop-in.
Must try: The pork rolls (popular, I’m told, with their tradie contingent) and the newly added pho (pronounced “fahr”), a Vietnamese beef noodle soup and a personal fave of our waiter, Zac. *
