Brickfields Bakery in Chippendale is known for its sourdough breads, seasonal pastries, and café-style dishes built around simple, well-executed flavour combinations.
2015
A return to Brickfields Bakery followed a long gap after an earlier visit for their passionfruit lemonade.
Almond and White Chocolate Brownie ($4.00)
The structure sat between cakey and fudgy, holding enough density to feel substantial while remaining light in the mouth. The interior was cohesive rather than crumbly, which made it easy to continue eating without fatigue. The top formed a thin, crisp layer that fractured on contact. Almonds were distributed throughout, adding intermittent crunch, while white chocolate appeared in small pockets, contributing sweetness without overwhelming the base. The balance of texture and richness placed it clearly above typical bakery brownies.
A follow-up visit a few days later focused on takeaway and additional pastries.
Plum Tart with Brown Sugar and Frangipane ($5.50)
The frangipane read as a nut-based custard, carrying a mild sweetness and a soft, dense texture. Almond flakes reinforced the nut profile. Baked plum introduced moisture and a controlled tartness, cutting through the weight of the filling. The contrast between fruit and custard kept the tart from becoming overly rich.
A subsequent visit included the café menu, which remained concise, with a focus on a small number of composed dishes.
Smoked Trout Rösti with Tomato and Bread Salad, Soft Egg ($16.00)
The soft egg sat at the centre, with a fluid yolk that integrated into the surrounding components. A coarse, salty seasoning added texture and contrast. The potato rösti replaced bread, functioning as a crisp base with a well-browned exterior and soft interior. Tomatoes were varied in type, contributing both sweetness and acidity. Herbs, including dill and coriander, added a fresh, slightly sharp note. The smoked trout was present but understated, positioned beneath other components and in a smaller quantity. When encountered, it was moist and lightly seasoned. The dish held interest through contrast, though the nominal centrepiece remained secondary.
2017
Rose and Quince Tart ($6.00)
Quince presented with an apple-like firmness, carrying a restrained sweetness and a mild tartness. The fruit sat over a rose-infused crème pâtissière, which added a light floral note without dominating. Pomegranate seeds introduced small bursts of acidity and texture, breaking the otherwise smooth profile.
Black Sesame Cookie ($3.50)
A coconut-based dough produced a chewy texture. Black sesame was present but not dominant, with coconut remaining the more persistent flavour. The two elements sat alongside each other rather than integrating fully.
Apple Galette ($6.00)
Pastry was notably flaky and crisp, with a clear butter note. Apple slices were thin, balancing sweetness and acidity. A light glaze added surface sweetness without obscuring the fruit. The structure held cleanly, making it straightforward to eat.
2019
Crab Salad ($19.00)
Served on sourdough toast with pomelo, avocado, herbs, and fried onions. Pomelo contributed a bright, juicy sweetness that contrasted with the creaminess of the avocado. Herbs added a green, slightly sharp layer. The crab itself was limited in quantity and was largely overshadowed by the surrounding elements. The sourdough base had an open crumb and a crisp crust, providing structural support.
A Little Bit of Everything ($24.00)
A composed plate of soft-boiled eggs, bacon, chicory with hummus, avocado, greens, and cashew butter. Components were separated, allowing each to be eaten individually or combined as preferred. The structure encouraged variation across bites rather than a single integrated profile.
Bibimbap ($17.00)
Black rice with vegetables, shiitake mushrooms, fried egg, and gochujang. The dish leaned towards a lighter interpretation, with freshness from the vegetables balanced against the depth of the chilli paste.
Passionfruit & White Chocolate Lamington ($7.00)
Layers of sponge and passionfruit curd encased in white chocolate ganache and toasted coconut. The curd provided a strong tang and a thicker texture, contrasting with the light sponge. Coconut added a slight bite. The ganache was notably sweet, exceeding the balancing capacity of the passionfruit and freeze-dried raspberry.
2024
A pop-up location opened within Broadway Shopping Centre before transitioning to a more permanent space opposite Coles. This provided an opportunity to revisit core items.
Plain Croissant ($6.00)
The cross-section showed large internal air pockets, with a crisp outer shell and a tender interior. Butter flavour leaned savoury rather than sweet. While the texture was well executed, depth of flavour was slightly less developed when compared to Black Cockatoo Bakery, likely reflecting differences in butter composition.
Overall, execution remained strongest in structured baked goods, particularly brownies, tarts, and sourdough-based items. More complex café dishes occasionally diffused focus across components. Pastry consistency varied slightly across formats.
Brickfields Bakery is located at Brickfields Bakery is located at 206 Cleveland St, Chippendale NSW 2008. and on GF Broadway Shopping Centre, 1 Bay St, Glebe NSW 2037.