Thirroul · Bakery and kitchen
Ovens on at four · Open Wednesday to Sunday · 02 4267 0000
Which is usually somewhere around two, earlier on a Sunday. If you want a particular loaf it is worth putting your name on one, because we have watched a lot of people drive down from Bulli and leave with a cinnamon scroll instead.
Updated 9.40am, Friday
What bakes when
One oven, one baker, five mornings. This is the honest version of the schedule rather than a menu that pretends everything is always available.
| Wed | Thu | Fri | Sat | Sun | |
|---|---|---|---|---|---|
| Country sourdough | Yes | Yes | Yes | Yes | Yes |
| Seeded rye | No | Yes | Yes | Yes | No |
| Butter croissant | From 6am | From 6am | From 6am | From 6am | From 6am |
| Cinnamon scroll | No | No | No | Yes | Yes |
| Ricotta hotcake | Kitchen | Kitchen | Yes | Yes | Yes |
| Whole cakes | By order only, a week ahead | ||||
From the bench
Thirroul
September
Our starter came out of a bakery in Wollongong twelve years ago and it has been fed every day since, including the two weeks we were meant to be on holiday. The dough sits overnight. That is the whole trick, and it is why the crust cracks when you cut it and why a loaf still tastes like something on Tuesday.
The kitchen runs off the same bread. Eggs on sourdough, greens on toast, the hotcake on weekends. Nothing complicated, and nothing we would not eat ourselves at seven in the morning.
Marta
Tell us what you want and which day you are coming. We write it on the board and it waits behind the counter with your name on it.