Two traditions, one counter.
High Street Bakery began as a small shopfront on the corner of 201 High Street in North Willoughby. We came with two inheritances: a French apprenticeship in laminated pastry and a family kitchen in Saigon.
That mix is the bakery you visit today. Long-fermented baguettes that shatter under the knife. Pho built from beef bones simmered from dawn. A morning queue for the banh mi that turned us into a neighbourhood habit.
We bake what we like to eat. Everything is made on site, by hand, every day.
Hand-laminated
Croissants and danishes are folded by hand and proofed overnight before they meet the oven.
Simmered slow
Our pho broth runs for twelve hours before service so the spice settles into the bones.
Made daily
Bread, pastry and kitchen are baked and cooked the same morning you eat them.