Walking into the Bake bar, you immediately feel the warmth. A simplistic clean decor of white butcher tiled walls, copper lampshades glowing amber warmth over dark timber bench tables. Located at Shop 15, 451 New South Head, Double Bay (enter the Woolworths car park from Kiaora Lane and Kiaora Road). There is ample parking inside Woolworths. As soon as you take the ramp down to ground level you will see Bake Bar just opposite.
We were welcomed warmly by the owner and Head Baker Gili Gold. Though only open two days, it felt like they had always been there. The place was bustling with activity. We found an outside table and ordered coffees to start while we checked out the menu and what other people were eating.
Coffee is generally a good test to see if they really love what they do. Gusto Espresso Bar coffee is in charge of the perfect brew. It came out just the way I liked it, the right temperature, a nice viscous consistency, full intensity of flavour topped with perfect crema.
At Bake Bar, they make everything with love, starting from scratch using as much organic and sustainable produce as possible. They profess to not using preservatives or additives. Not only an artisan bakery but a cafe where you can enjoy breakfast, lunch or just a munch on a sweet treat with coffee.
Director and head baker Gili Gold has devoted her life to perfecting the tastiest healthy organic bakery items you can buy. Designing unique recipes using the highest quality organic produce and countless hours of refining until the perfect tasting baked goods are ready for consumption. Gili has carved her name as being one of Australia's most innovative Bakers. Along with her husband, they now own three bakery shops, proving their hard work and business acumen has paid off.
Inside the bakery, you are enveloped in the warm comforting aromas of freshly baked goods. A glass cabinet contains an array of delicious items; muffins, croissants, pain au chocolat, cakes, tarts, pies, takeaway sandwiches and baguettes.
Along the walls shelves of bread trays overflow with different varieties of bread. Sourdoughs, focaccias, rye, caraway, olive bread, bagels and sticks. Copper baskets full of big crusty round loaves with seeded tops exude an aroma of wholesome goodness.
The linguini was cooked al dente and lip-smackingly good. Tasty strands of linguini laced with buttery white wine sauce entwined meaty prawns mixed with cherry tomatoes, rocket leaves and shaved parmesan forcing me us to omit several 'oohs and ahs' of appreciation.
The chicken had been marinated then chargrilled, searing in the flavours and juices. Combined with a crunchy salad of grilled corn, celery, apple and salad greens, lightly dressed with a garlic and lemon dressing. Delicious to the point of nearly licking the plate clean.