Baking 101 — Restaurant in Sydney

We are local to the area and thus are spoilt for choice with Newtown and pantry story so close I am a butter and pastry aficionado and thus was there on opening day In the week or so since it’s opened we’ve been there 3 times and tried a variety

The hazelnut croissant rivals that of more prized bakeries such as lune with the hazelnut butter and layering The chiffon cake was the lightest and fluffiest we’ve had with a whiff of cinnamon in the compote it was delightful I love that I have access to the butteriest scones and zestiest Madelines

I agree that the coffee could be improved, however they do use ona beans and have a professional machine so I assume it is growing pains

It is disappointing the lack of drink selection and I would love to see an expansion in the menu with matcha and a few fun coffee based treats but this a bakery first and foremost and the food is unbeatable

Overall a must try, and as always support your...

(2.5 stars) Baking 101 is new to Stanmore. It has a glitzy look but with oddly chosen burgundy reminiscent of mainstream outlets like Michels Patisserie and Bakers Delight. The darkly baked range didn’t look particularly appealing so I just walked away with an only slightly overcooked cheese twist ($7). I gave it a second whirl eating the breakfast focaccia ($7.50) adorned with bacon and sun-dried tomatoes, served warm and striped with a balsamic reduction. It was dry in places and oily in others, and with Pantry Story just up the road, I know where I’ll continue to buy mine.

The colour of the red velvet cookies ($5.50) looked odd to me, and the flavour profile of the version with Reese’s peanut butter wasn’t particularly harmonious. The cookie was so dry, dipping it into my Ona Coffee cappuccino was the only thing that saved it, and even that wasn’t a particularly...

I’ve been here several times, but sadly, the coffee has consistently been disappointing. The temperature is always off, and the taste is just not drinkable. I won’t be coming back for coffee anymore.

It’s a bakery, so maybe it’s best to stick to the baked goods. The coffee is made by the baking staff, not trained baristas — and it shows.

They use Ona Coffee, which is such a great brand, but it’s completely wasted here. Please consider hiring a proper barista. If you’re after good coffee, I’d suggest going to a specialty café instead. Just come here for the pastries.

I’m not asking for latte art. Just a decent cup of coffee...