Fatto a Mano

You had better be a fan of competitive queuing if you want a piece of what this dough palace has cookin’. Don’t be deceived by the nondescript doorway, unceremoniously covered by a plastic fly guard. Show up past midday, and you can count yourself lucky if there’s a single vegetable pastie, brie laden seeded baguette or vegan cookie left to be had. It’s an organic bakery, so every loaf (it’s all about the classic sourdough here) is traditionally, painstakingly raised with the use of a fermented starter, free from commercial yeast. We’re keen on their thick based focaccia-style pizze too, covered with carefully arranged rounds of potato, prosciutto, or mushroom, and judiciously anointed with oil, herbs and salt. It’s $4 lunch, sorted.