Dough rising on Lonsdale Street
Alto chef Darren Perryman.
The food evolution of Lonsdale Street continues, with a bakery to open in the strip next to Elk and Pea, Gusto, the Roasters (and that cool little "organic vegan bakery cafe", Sweet Bones, in the Traders mall).
The sourdough bakery is the venture of Mick Gubas, of Alto (on the Black Mountain Tower) and Alto chef Darren Perryman, pictured.
Perryman has been baking his Autolyse bread at Alto, with the help of Christian Hauberg (ex Pulp Kitchen). It’s sold at Supabarn and at the Ainslie IGA.
The new cafe will be called Autolyse, as per the bread, and Gubas plans to keep things simple – sourdough, croissants, sandwiches, cakes and pies – with the person who used to make cakes at Milk and Honey doing the job at Autolyse.
It will have an open kitchen and all-day baking. Daytime hours to start, although Gubas says that if demand is there, they might also open at night for dessert.
The space (beside Repco, and formerly the Acacia Cafe) has been gutted and work is to start about January 14 on the fit-out. The plan was a March opening, but Gubas says it could be pushed back to April.