This is Sourdough Bakery, a neighborhood bakery specialising in sourdough and baked goods.
Meat Borek ($8.00)
The meat borek was easy to eat, with a filling of very lean beef mince enclosed in filo pastry. The beef was savoury but relatively dry, with limited seasoning depth; a more pronounced spice profile would have given the filling greater definition. The filo was crisp on the exterior while retaining some chew through the interior, providing a clear contrast with the mince. The overall profile was somewhat reminiscent of a sausage roll, although the lean filling kept the texture drier than preferred.
Simit ($2.50)
The simit had a crisp, crunchy exterior generously covered with sesame seeds, which adhered well to the dough. Beneath the crust, the interior remained tender, although the relatively thin structure meant that the crust occupied a greater proportion of the bite than preferred. More interior softness would have provided better textural balance. Flavour was otherwise sound, with the toasted sesame contributing most of the character.
Tiramisu ($9.00)
The tiramisu was closer in structure to a cake than a traditional tiramisu. It was relatively dry, with insufficient soaking liquid and limited coffee and chocolate presence. The cream was also structurally thick, lacking the softer, more yielding texture expected from tiramisu. As a cake, it was acceptable, but the lack of moisture and characteristic flavour profile limited its performance as tiramisu.
Honey Cake ($9.00)
The medovik featured thin layers of soft, moist honey cake separated by sour cream. The honey flavour was rich and bright, providing the dominant character without becoming overly sweet. The cake layers were sufficiently thin to keep the structure yielding, while the sour cream provided a cool, creamy counterpoint and enough acidity to balance the honey. The combination produced a cohesive texture, with the soft cake and sour cream integrating cleanly rather than creating distinct dry and creamy layers. Sweetness remained balanced throughout, with the sour cream preventing the honey from becoming heavy.
The medovik was the strongest of the products tried from the bakery, with its combination of pronounced honey flavour, moist cake layers and balanced sour cream providing the most cohesive execution.
Overall, the bakery’s savoury and sweet offerings were defined by straightforward flavours and generally sound structural execution, although moisture and textural balance were inconsistent. Essentially decent products, but not a destination bakery.
Sourdough Bakery is located at 68 Miller Rd, Chester Hill NSW 2162.