Nos. Bakehouse

For immaculate cakes and fluffy sandos.

Matt SheaSave

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Nos. Bakehouse opened earlier this month in Dutton Park.1 / 6Nos. Bakehouse opened earlier this month in Dutton Park.Tammy LawMini housemade shokupan sandos at Nos. Bakehouse.2 / 6Mini housemade shokupan sandos at Nos. Bakehouse.Tammy LawYuzu brulee cheesecake and Basque iced long black.3 / 6Yuzu brulee cheesecake and Basque iced long black.Tammy Law“It’s chill. It’s nostalgic,” co-owner Susan Koh says. “It’s somewhere the customer can come and sit down and simply be with their family.”4 / 6“It’s chill. It’s nostalgic,” co-owner Susan Koh says. “It’s somewhere the customer can come and sit down and simply be with their family.”Tammy LawUbe Basque cheesecake.5 / 6Ube Basque cheesecake.Tammy LawSandos and Instagrammable desserts make up the menu.6 / 6Sandos and Instagrammable desserts make up the menu.Tammy LawPrevious SlideNext Slide

You can see former fashion buyer Susan Koh’s designer’s eye in Nos. Bakehouse. There’s the lovingly thought-through fit-out, with its vintage furniture and light fittings, carefully arranged framed pictures on the dining room wall, and winsome garden setting out back. It’s also in the immaculate cakes and super-fluffy, mini yamagata-style sandos the cafe is producing out of its cosy Annerley Road premises.

There are five varieties of sando: brulee egg mayo, ham and cheese toastie, tuna mayonnaise with caramelised onions, ebi prawn with mayo, and chicken tender with mayo. All are relatively small one-handers served with the baked bread’s top still intact, the prawn and the chicken fried katsu-style with a panko crumb.

On the dessert menu there’s French toast made with the same sando bread and served with baked Japanese milk pudding and fruits, a yuzu brulee cheesecake, a twice-baked chocolate cake with creme anglaise, and ube (Filipino purple yam) cheesecake. For drinks there’s a lavender iced matcha and iced latte, and a Basque iced long black, where cheesecake is served atop a coffee and torched, brulee-style. Elsewhere, there’s a selection of teas, juices and chai. Espresso and specialty coffee is fuelled by Sydney’s Five Senses.

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Related ArticleNos. Bakehouse opened earlier this month in Dutton Park.

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Matt SheaMatt Shea is Food and Culture Editor at Brisbane Times. He is a former editor and editor-at-large at Broadsheet Brisbane, and has written for Escape, Qantas Magazine, the Guardian, Jetstar Magazine and SilverKris, among many others.From our partners
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