You know that one time when you made brownies without the help of Betty Crocker and they were even more delicious and made you feel super chuffed with yourself? Well that feeling is shared with a bunch of Sydney cafes that are making all their delectable goods in-house. From jams and curds to pickles and vinegars, have a squiz at these Sydney cafés that are doing it from scratch.
A trip to Grandma’s is always a comforting and delicious affair, with hearty and warming dishes that are heaven for us comfort eaters, and that deliciousness can even be taken home with you! Grandma’s products are inspired from real Grandparents recipes from all over the world, and made using only the highest-quality ingredients (without preservatives or food colouring) to be crafted into baked goods, cookies, chutneys, frozen meals, jams, dips, soups and sauces. All these goodies are available at Grandma’s Little Bakery Alexandra, Grandma’s at the Farm and the their brand new Grandma’s at Rosebery.
This authentic Lebanese restaurant in Leichhardt is bursting at the seams with delicious, freshly prepared food to have you in a food coma for days, without the sickly feeling you see from your general felafel haunt. Pretty much everything is made in house to secret family recipes; from the heavenly baba ganoush, hummus and tabouleh, to the super satisfying falafel, kofta, and kibeh—all the delicious classics that aren’t related to Bach…
This Marrickville café takes its pickles so seriously that by night they turn into a workshop to teach the art of pickling to the masses, as well as lessons on making jams, chutneys, home cheese making, bread making, fermenting, and smoking. Talent like that is bound to pop up on the daytime café menu, and it certainly does, where seasonal, locally sourced and ethically produced products are used to create mouth-watering dishes. A perfect spot for lunch, and the workshops are a great gift idea for those you love.
Three Blue Ducks
A café with a conscience AND good food is always a winner. The boys from Three Blue Ducks, located just up the hill from Bronte beach are focused on using the best local produce to create amazing dishes. Many fresh ingredients are straight from the garden on-site and they use organic, fairtrade, biodynamic, and locally sourced products as much as they can. Good, honest food in a casual Sydney café just up from the beach? Sounds like bliss to us.
Everything at Sadhana Kitchen is made with love in-house from organic seasonal produce, so all menu items are as #cleaneating as they come. Dine in the cafe, or make the most of their lunchbox delivery service, but for the ultimate health treat for you and your friends, check out their raw vegan high tea or 7-course raw food degustation. All of the eating, none of the guilt—just how we like it.
Earth to Table
Everything at this café is created using techniques created by owner and Raw Chef, Julie Mitsios. Going beyond the stereotypes regarding raw and organic food, the nosh at Earth to Table is just downright delicious. Almond pizza bases are a shining beacon for those with stricter diets, but it’s the raw cakes, which are gluten, dairy, and sugar free, that keep us coming back for more.
At the heart of Youeni is the aim to make everything they can, when they can, in house, to be able to have quality control over every product they serve to their customers, so a round of applause for them, because they are doing things right. Stop into this Castle Hill café and get your mouth around the amazing roast pork shoulder on fennel focaccia with baked apples and kipfler potatoes, and we will guarantee that you won’t be disappointed!
Kepos Street Kitchen
If you haven’t had a visit to Kepos Street Kitchen, one of the best cafés in Sydney, then it’s about time you made your way to Redfern. The food here has a Mediterranean influence and you can sense the passion and detail in every mouthful. Everything is made from scratch from locally sourced ingredients, but most importantly, you can find some of the best hummus in Sydney, right here!
Image credit: Grandma's by Tanya Lee