Come welcome our newbie baker and Niche Cafe to the hood
Hidden away beside the Pyrmont Point Hotel is a gem of a bakery and café. Wooden floorboards highlight a beautiful indoor space and there is also outdoor seating available where the kids can play with the nearby oversized chess set in John St Square. It is also a short hop and skip to John St light rail stop so rather convenient if you are on your way and want a quick bite.
With a swag of freshly baked sourdoughs, croissants, rolls, wholemeal loaf, organic rye, baguettes, let your nose follow the smell of bread baking.
Niche café includes a breakfast menu of Combination omelette with your choice of ham, chicken or vegetarian, 2 pieces of sourdough toast and caramelized onion jam. The Niche fry up included roasted tomato, marinate mushrooms, sautéed baby spinach, bacon, eggs, tomato relish and sourdough toast. Smoked salmon with poached eggs benedict with sautéed baby spinach, baked eggs with chorizo, pumpkin, zucchini, eggplant, olives, chargrilled peppers and eggs. Other options include bacon & egg ciabatta, toast with home made jam, muffins and banana bread. You must try their red velvet mousse cake, so good.
The lunch menu of sandwiches start from 12 pm of southern chicken with slow cooked chicken breast, Cajun aoli, blue cheese sauce, fresh tomato salsa and mesclun salad, pure deliciousness. Other sandwiches include chargrilled veg, rosemary roast lamb with chargrilled pumpkin, plum sauce and salad; slow pulled pork fillet, cheese chargrilled corn relish and salad and of course a classic ham, cheese and tomato made with ham off the bone, roma tomato and bechamel sauce on rye bed from $7, so good.
There are also emapandas on offer with different fillings each week. I was lucky to try the smoked beef brisket and it was an amazing taste explosion. Other flavours include chicken, chorizo sausage and olives. You can even have takeaway dinners made up for you.
You must try the quiche as it is delicious cold or warmed and Niche Café provides a hearty serving filled with chargrilled vegetables. A I am penchant for all things sweet, I couldn't go past their easter buns, fluffy with a good burst of fruit and tasty muffins that I was having a tug-a-war with my kids to have the last bite.
Rowan is the baker and pastry chef here with a history in corporate catering, Coast at Darling Harbour, Café Sydney and Hayman Island which he claims is an amazing kitchen. I can vouch for this as I involved with a chocolate making cooking class and provided a tour of the rabbit burrow of the facilities there.