Wildflower x A.P Bakery Review
Your fave craft brewery just got better
A Bub and pooch-friendly brewery where you can snag an artisan focaccia to go with your craft beer
A.P Bakery is popping up all over the place. From the roof top of Surry Hill’s Paramount House Hotel in 2022 to their latest outpost in bustling George St in the CBD which opened earlier this year. Inner West locals probably know A.P Bakery best for their Newtown branch where their Black Chicken Sri Lankan curry pies and spelt and heritage white flour Country Loaf do a brisk trade each day.
Their latest kitchen ‘take-over’ sees A.P Bakery at Marrickville craft brewery Wildflower, so named for their use of yeast and bacteria collected from flowers native to NSW to ferment their beers. Wildflower’s floral gamble has paid off with their nuanced ales and ciders dubbed by those in the know as the ‘Penfold’s Grange’ of craft beers.
In an old metal foundry warehouse lined with barrels of Wildflower’s beer, you’ll find A.P Bakery’s brief but drool-worthy menu built around their trademark breads and savoury pastries.
Start with the Pizza Rosso, a focaccia-like slab topped with mortadella, unctuous neon-red peppers and fermented chilli and you won’t be disappointed. Chewy and flavour packed, it’s even more delightful paired with Wildflower Beer’s Common Ground Spring Ale 2020 (an ale fermented with moscato skins) or the t.i.n.a 1.0 – ‘this is not an alcohol’ bevy. This oolong based sparkling tea spiked with calamansi – a mellow citrus that tastes like the love-child of a tangerine, lime and grapefruit threesome – is like a refreshing gulp of early Summer.
Move onto the generous serve of pork rillettes that come with a hunk of A.P Bakery’s much-loved baguette along with pickles and mustard. It’s a plate that’s perfect for sharing although you may want another serve of baguette to get through all that rillette goodness.
Want something more substantial? The quail schnitzel arrives golden and topped with soft parmesan curls. It’s delicate, crunchy and gone in a few bites – and thankfully (mostly) deboned so we munch through it without stopping for breath (but if you’re serving it to little ones, check for bones to be safe). Grab a plate of the hot chips dusted with a fragrant paprika like spice and aioli – it feels like a schnitty pub-lunch but way more lush.
Got room for more? There’s a plate of sticky pork ribs in a balsamic reduction that almost sends us over the edge but, of course, we soldier on. Unfortunately, it leaves no room for the Basque cheesecake which we’ve heard is divine. No matter, this gives us the perfect excuse to return.
There are prams and pooches by the dozen on the day we visit and, in addition to the indoor area, there are tables out the back and down the side lane – meaning you’ll typically find a spot at this popular local eatery.
Looking for more local bakeries? Check out our list of the Best Bakeries of the Inner West here.
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