At the Seven Seeds team’s new bakery-cafe Suburbia, coffee scrolls are, unsurprisingly, a highlight. They “feel like you’re eating Seven Seeds coffee, with that real espresso flavour,” Bridget Amor, who co-founded Seven Seeds with Mark Dundon in 2007, tells Broadsheet.

The Fairfield venue opened earlier this month and was set up largely to supply croissants, scrolls, sourdough and other baked goods to Seven Seeds’ Carlton cafe and sibling venues Brother Baba Budan and Traveller.

The semi-open kitchen means you can watch pastry chef Ellen Blackman (previously of Falco and Cobb Lane) and head baker Karl Alber, whose experience includes All Are Welcome, Neds, and Mile End Bagels, working away on laminated and fermented doughs.

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Currently, the menu includes a small selection of fresh rolls and toasted sandwiches, a weekly changing seasonal salad served with a side of toast, and French toast with vanilla custard and a fig and Earl Grey jam. Soon, the bakery will sell hot cross buns and whole loaves to take home.

Suburbia’s location, in a former hardware store, is just a four-minute walk away from the Seven Seeds roastery. “People used to come in to get coffee and hoped to order a latte at the same time, which we couldn’t [make there],” Amor says. At Suburbia, you can buy Seven Seeds beans and at-home coffee brewing equipment as well as espresso drinks, batch brews, smoothies and milkshakes.

Bringing the bakery in-house was a natural next progression. Amor says the move will allow them to oversee quality and respond to changing needs faster than if they were relying on wholesalers. But she also hopes Suburbia will be “a true neighborhood bakery [and] a place where people feel welcome and can enjoy the simple pleasure of exceptional baked goods.”

Suburbia
179 Grange Road, Fairfield
No phone

Hours:
Mon to Sat 7am–3pm
Sun 8am–3pm

@suburbiabakery