Bak & Bak
With sustainability at the helm, Bak & Bak is a fresh North Sydney cafe all about cooking from scratch and the simple (brunch) pleasures.
The first thing you need to know is that this breakfast hub sports a bible-worthy selection of feeds to dig into. A major highlight at Bak & Bak is the ridiculously good brunch menu. Available weekdays from 11am onwards and from 8am on the weekends, there is absolutely nothing on here that isn’t worth trying. You’ll find a creamy eggs benedict, one hell of a salmon bagel (topped with rocket, onions and cream cheese), a fruity “dirty pancake”, mushroom toast and, the magnum opus, a Lotus Biscoff-inspired pancake stack.
For the folks out there unfamiliar with Lotus Biscoff (man oh man will your life change after you’ve tried this), it’s an iconic crunchy and caramelised biscuit from Belgium. It’s extremely moreish too and the biscuit pancakes at Bak & Bak don’t hold back on the decadent fixings. These housemade pancakes are served with strawberries, banana, glazed caramel, topped with Biscoff cookies and, of course, vanilla ice-cream. Yeah, you might want to wipe that drool away.
If you’re after something on the lighter side, try Bak & Bak’s mini power bowls. These guys are available from 7am and look like an ocean bowl packed with green apples, pineapples and coconut flakes, or a yoghurt bowl filled with salted caramel and chocolate powder.
Bak & Bak’s “super bowls” lean on the warmer side, with teriyaki chicken or teriyaki salmon, black rice, roasted capsicum, broccoli, dutch carrots, pickled ginger and sesame seeds. There’s also a range of classic poke bowls, packed with all the usual trimmings of soba, smoked salmon, red cabbage, edamame, carrots, pickled ginger, alfalfa and housemade shoyu sesame.
To knock this feed back you can hit anything from all the coffee classics and frappucinos to lychee iced tea and fresh juices.
Image credit: Bak & Bak