Fresh-out-of-the-oven sourdough. Insta-worthy matcha lattes. Custard-oozing cruffins. Bakery lovers on the Northern Beaches, rejoice. Frenchs Fair in – you guessed it – Frenchs Forest is a brand-new bakery and café that’s bringing a bit of fine dining flair to baked goods.
Chef Max Bean, formerly of Est., Calla and The Bridge Room, has swapped silverware for sourdough, teaming up with his hospitality wife Vicki (both Roseville locals) to create this carb-lover’s paradise.
Their menu is a good mix of over-the-counter sweet and savoury offerings and café classics. Think iced strawberry matcha lattes made with premium Uji matcha, or raspberry-and-custard cruffins. Prefer to munch through lunch with family or friends? Try the peach, honey and lemon thyme toast with whipped ricotta on house-baked sourdough, or the loaded Wagyu pastrami Reuben sandwich. Our pick would be the baker's brunch, featuring house-made pickles, hash brown bites, shaved leg ham, piccalilli chutney, hot honey ricotta, soft boiled egg and fresh bread.
The couple's commitment to sourcing produce locally shows: the butter is from CopperTree Farms, the stone-milled flour from Wholegrain Milling Co. and the coffee from Reuben Hills.
Max and Vicki’s combined expertise, honed from working in some of Sydney’s top-notch kitchens like Bar Topa and Palings, ensures that Frenchs Fair offers delicious baked goods in a stylish-yet-casual setting. It’s kid- and dog-friendly, with indoor-outdoor seating – perfect for a relaxed brekkie or a weekend brunch.
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