A playful hole-in-the-wall bakery taking pies very seriously. Come for the two-type pastry, stay for the ‘why has no one else thought of this?’ flavour combos.
Twenty-four-carat gold-leaf lettering on the door? Eighties rock on the sound system? A cordon bleu pie? This isn’t your stock-standard bakery. There’s no thick, dry, pale-as-a-bathtub pastry here. Instead, hidden in a Leederville car park, you’ll find pies spiked with vegemite, layered with cheese from noted South West producer Cambray and spiced with from-scratch curry paste. And the base? Let’s just say ‘margarine’ is a curse word under the leadership of chef Richard Overbye, who cut his teeth at fine-dining outfits like Wildflower and Norway’s Michelin-starred Maaemo. Each flaky rough puff lid joins a shortcrust tub woven with yoghurt, keeping it light. Rolled on stainless-steel benches behind theatrical emerald curtains and baked a deep caramel hue, the shells are thin and crisp. You might order a luxe take on the pork and fennel pie: flavours seem right off the farm, as Moore River Berkshire mince oozes atop creamy parmesan polenta. Or the wine-simmered chicken cordon bleu, where stacked ham and swiss cheese splits the middle. Meanwhile, the potato, sour cream and chives sausage roll – one of three styles – is amped with gruyere. Fancy-pants comfort food teamed with warm, chatty service – what more could you ask for?
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