Despite the name, the food at Bread and Butter in Cremorne is only part of the draw. The cafe is building a name for its superb specialty coffee and its unique, quirky spaces.
The north shore is perhaps not the first name on everyone’s lips when we think of Sydney’s cafe culture, but Bread and Butter has set about creating its own variety of it. Managed by Michael Tyson and Alisdair Walter, the coffee is taken very seriously and latte art is coupled with live music, freshly baked goodies and their own take on a range of breakfast and lunch favourites for eat-in or takeaway.
As you survey the building, the main street frontage doesn’t reveal the secrets of the hipsterås paradise that lies behind. “We wanted to create a space that that has never been tried before and which could showcase the creativity of the people living in the North Sydney area,” explained Michael.
From the sunny courtyard with its herb gardens, to the murals that grace interior of the converted garage and the furniture, art and clothing from local suppliers, there is nothing pretentious about Bread and Butter – and perhaps that’s the real story behind the name.
It is back to some good, wholesome basics, with sustainable fare, recycled goods and great service, plus many extra quirks that might keep you lingering a while longer in the maze of spaces. Enjoy an aged scotch, classic cocktail or charcuterie plate in the vintage Sidecar bar, with its wingback seats and a nostalgic prohibition-era vibe; buy some coffee beans to grind and enjoy at home at the retail store; or stop by for a haircut at Sweeny’s Barber! Yes, the barber shop has a traditional chair, and specialises in vintage haircuts, cut throat shaves and hot towels.
Since opening in 2013, head barista Michael has led a dedicated team on behalf of owners Robbie, Jan and Lauren Fazey, who are also responsible for the similarly-themed Foundry Fifty-Three in nearby Manly. They use direct-trade beans supplied by Barrel One Roasters from the northern beaches, and they specialise not only in creating great espresso and latte, but pour over, cold drip and Aeropress too.
As far as the food goes, Chef Scotty Windon prepares a weekly handcrafted menu based on fresh, organic produce, sourced from local boutique suppliers. “The kitchen wants to create food that is above and beyond your regular cafe fare, with daily specials and a menu that you wouldn’t expect from a place with such a tiny kitchen,” said Scotty.
With a background in gastronomy, customers can taste the benefit of this expertise in his own twists on the chicken burger, which is served with avocado and homemade aioli and chilli jam. The menu also includes smoked meats, charcuterie, cheeses, pickles and other fare that you wouldn’t ordinarily find in a cafe, all carefully selected and made in-house. Emphasis is placed on matching the small share plates to the drinks being enjoyed by customers.
You just don’t get that level of attention to detail in most cafes. But, then again, Bread and Butter is not like most cafes.