Shadow Baking

Set your alarm—beloved Sydney patisserie Shadow Baking now has a permanent bakery location in Darlinghurst, and consistently sells out just hours after doors open.

The brainchild of three Gelato Messina head chefs—Tom Mitchell, Florian Fritsch and Remi Talbot, who all have experience in world-leading restaurants—Shadow Baking sees the trio craft creative and technical viennoiserie, having established a loyal following with regular stalls at The Cannery markets in Rosebery prior to opening the brick-and-mortar location next to Darlinghurst’s Messina store.

Seasonal fruit-studded tarts, sweet and savoury danishes, and cult favourites like the pandan and coconut brioche are joined by classics like croissants and cinnamon scrolls, while more creative combinations like custard tart danishes, avocado and Vegemite scrolls, and mandarin and macadamia twice-baked croissants enter the rotation as specials depending on seasonal inspiration and produce.

Image credit: Shadow Baking | Instagram