Mary Street Bakery: a whitewashed fairy-land of artisan breads and baked treats.
Mary Street Bakery is the latest addition to the ‘hood from the community driven boys behind Cantina 663, el PUBLICO and Ace Pizza. It’s neon pink sign luring you into their latest sweet love affair. A great lazy stag horn droops down over soothingly bare walls. Pretty mosaics add texture and the timber features dotted with greenery breathe in the supple lights. Mary Street Bakery oozes effortless detail … Soto who?
The Mary Street gang revel in local produce, using stone milled Eden Valley biodynamic flour from a little country town called Dumbleyung and Pound Coffee roasted in O’Connor. Shelves laden with sourdoughs and other painstakingly perfected delights. You will also find such wonders as red velvet cupcakes, doughnut balls oozing buttery lemon curd and zing; and lemon cupcakes with perky scorched meringue tops. This place is where dreams are made of.
A little bit sick of boardroom boredom our Beaufort Street Festival Food Committee have decided that meetings are best held over good eats. We started off with chit chat over earth moving green juice served in the cutest bottles with not a kale stalk to be seen. The best thing about dining with more than a few is the myriad of flavours brought to the table.
Crispy thick cut pork belly with white beans, a fried egg, kimchee and a little sprinkle of shredded apple was a pretty decadent way to start a Saturday morning. After popping up on every damn menu in Perth, the great pork belly debate of 2013 has stirred: why do it if you don't do it well? This dish was simply pork belly de jour and I wish more kitchens would take a leaf out of the Mary Street bible. Put simply, this was beautifully cooked belly paired with just the right flavours (aren't you glad I didn't use the word unctuous?).
The baked eggs came highly recommended from our infectious friend Mark. It was a pleasant surprise to see his face in the glow of sunlight rather than tequila swigging nights next door. Baked eggs were served in earthen ware in with a middle eastern mash of tomato, mergeuz sauce, yoghurt and sumac.
The sauteed mushrooms were an erghhh ma gawd kinda dish. Arriving on a duck egg blue plate so prettily arranged with a crispy egg that burst bright yellow when cut. The delicate flavours of the mushrooms playfully fought with the punchy herbs layered with sharp, crispy parmesan wafers. There was also apparently mojo somewhere amongst the magic too. I guess it was the delicious dressing or perhaps that little bit of extra love the chefs added just for fun.
Whether you stop buy for coffee and find yourself leaving with a white bag of happy sins or you dine in making the most of the friendly table service, Mary Street Bakery will cure your fix. Another great venue to tick off your bucket list.
