Shadow Baking - Darlinghurst — Restaurant in Sydney

We stumbled upon an article in the Sydney Morning Herald/Good Food that introduced us to an exciting new bakery called Shadow Baking, a project by three talented chefs from Gelato Messina set to open its doors in October. As devoted fans of Gelato Messina, you can imagine our absolute thrill when we discovered this gem. We were so eager for their grand opening that we even misread the date (21st Oct 2023, instead of the actual 27th Oct 2023)! 😄

Our excitement couldn't be contained, and on the morning of the 21st, we arrived at Shadow Baking bright and early after a breathtaking sunrise visit to Sculpture by the Sea (which, by the way, was absolutely fantastic). To our pleasant surprise, we were welcomed with warm hospitality by the chef, who kindly informed us that it was their soft opening day and the grand opening was slated for the following weekend.

Our timing couldn't have been better as we had the incredible fortune of savoring fresh-out-of-the-oven pastries, the perfect treat after a long morning stroll. We were sincerely grateful for Shadow Baking's "Soft Opening" day. What a wonderful start to our day!" 😊🥐🌅

We had the following: Blueberry Cheesecake Tart Custard Tart Danish Pandan and Coconut Brioche Leek, Potato and Ricotta Tart Almond Croissant Confit Garlic and Rosemary Focaccia

Every single pastry we tried was a delightful revelation! The Pandan and Coconut Brioche, Blueberry Cheesecake Tart, and the Confit Garlic and Rosemary Focaccia truly stole the show for me. The intricate flavor profiles and the overall texture of these pastries were nothing short of amazing.

We savored these delectable treats on the charming Woolloomooloo Finger Wharf, with the tranquil view of the water and the picturesque wharf in the backdrop. It was a day filled with delicious pastries, warm sunshine, and a splendid view, making it an absolutely fantastic experience.

Our anticipation for their Grand Opening day is off the charts! We simply can't wait to return and indulge in more of their...

Yum…yum…yummm!!!

A bakery by Messina just sounds like heaven and sure tastes like it too 🤤

After their immense social media presence that they’ve had, you sure know that I had to check it out for myself 🙃

We went bright and early (for us at least) as they tend to sell out of their delicious treats! We arrived around 9:30 and they still had mostly everything available for the day!

Sadly, their blueberry tart season is overrr but nonetheless I did get to try some of their amazing baked goods!

We went withhhhhhh:

Vanilla custard tart - okay wow… we’ve had so many custards recently and this was an absolute stunnerrrr! It was creamy, sweet and perfectly smooth. The nutmeg on top gave it an extra warmth of spice and their flakey and crispy pastry just made it 10 times better!

Roasted plum and vanilla custard - this was perfect for what it is… the pastry… you already know. The roasted plum was slightly tart and perfectly roasted without it being mushy. The custard balanced the tartness perfectly and was just exactly what you’d want from a fruity danish.

Vegemite and avocado scroll - if you know, you know. A classic combo but elevated to the next level. That crispy pastry, the creamy avocado, the umami taste from the Vegemite, the slight tang from the fermented chilli jam and the pecorino ON TOP madeeee it. An explosion of flavour paired with their perfect pastry was an absolute delight to eat. Yum!!

An amazing spot that we’d definitely be returning to and sure recommend you guys to check...

The team making some very interesting croissant and pastry items that were once sold at the Cannery Markets in Rosebery now have a proper shop frontage in Darlinghurst next to Messina. This makes sense given that the bakers were from Messina. This business has been brought to us by three well known names from the food world; Tom Mitchell (executive chef at Messina for nine years and previously head pastry chef at Zumbo Patisserie), Florian Fritsch (head chef at Messina for eight years, previously worked at Dinner by Heston and Rockpool) and Remi Talbot – full time Shadow Baker, previously head chef at the Messina Creative Restaurant for six years and a pastry chef at Den (Japan). They’ve put together a range of unique pastries, and the menu does change. Think custard tarts, Pandan or peanut butter croissants and beautiful Foccacia. These pastries showcase creativity of flavours, skill in production and their aesthetic has us drooling.

This week on the menu was PB&J Twice Baked Croissant or Lemon Basque Cheesecake Tart; Custard Tart Danish and even a Biscoff Brioche to name a few. We went down the savoury line though, ordering a crispy and very tasty Tarte Flambee Scroll (speck, onion and creme fraiche) and a huge loaf of Tomato and Hot Honey Focaccia. It’s honestly so good and we can see this place remaining super popular.

Make sure you pay a visit soon for...