Seasonal produce and the camaraderie of shared dining converge in Fremantle’s historic West End.
It’s easy to forget the stir this bakery-cum-restaurant made when it first opened with an ethos of something old made new, elevating the bakery in culinary eyes. Now, this impressive converted warehouse space is very much part of the fabric of Freo life. The soft glow of lightbulbs dangling from the ceiling welcomes diners to break bread at long communal tables that stretch toward the open kitchen. And it’s not just any bread but the renowned housemade organic woodfired bread, served warm alongside house-churned butter. There might be a plate of pink-hued, paper-thin slices of bresaola or fresh creamy ricotta with pumpkin and spiced pepitas. The lamb ribs rightfully hold their place as a signature, tender meat falling away from the bone, bathed in a sticky, sweet sauce of black garlic and sherry. It’s a perfect pairing with seasonal sides, perhaps cumin-spiced sweet potato or pickled cabbage. The jars of house-made condiments, pickles and preserves that line walls and nooks serve as more than decor and are available alongside loaves to take home.
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