Being on something of a salt bread expedition lately, we visited LAB to try their take on the style, despite having found their other offerings underwhelming in the past.

Salt Bread – Original ($4.30)

Reheated at 180°C for 3 minutes, this version featured a crisp, buttery base from the melted butter, a slightly crisp top, and a tender, chewy interior. The centre was generously buttered, offering a savoury richness without veering into sweetness. The texture was well-executed, making for a satisfying example of the style.

Salt Bread – Charcoal ($4.30)

This variation shared the same structure but introduced a subtle charcoal flavour, lending an earthy, smoky complexity that deepened the overall profile. The black hue gave it a distinctive visual appeal. However, the interior was denser and slightly drier than the original, detracting somewhat from the mouthfeel.

Each version had strengths: the original excelled in texture, while the charcoal variant offered more depth of flavour. The ideal lies somewhere between the two. Sydney’s salt bread scene continues to evolve—and LAB’s contribution, though not flawless, is promising.

LAB is located at Shop 2010A, Westfield Parramatta, 159-175 Church St, Parramatta NSW 2150.