When the clock strikes midnight, it may be time for Cinderella to head home, but at Autolyse the party is just getting started.
Between 12am and 12pm, three or four experienced bakers are cooking up a storm in the Autolyse kitchen in Braddon. Using an authentic French oven, they turn out steaming hot loaves of fresh sourdough bread, ready for delivery to Coles, IGA and Supabarn stockists around Canberra.
But it’s not just customers of grocery outlets lucky enough to buy the all-natural fresh sourdough.
Autolyse also has a large café and bakery next door, offering French-inspired culinary classics such as brioche French toast, fougasse, soufflé and a stunning array of pastries.
Everything is made fresh on-site. From no-added-anything bottled juices, to juicy sous vide turkey breast and flaky buttery pastry. Autolyse uses only the freshest, highest quality ingredients. Even the flour is French! They also source as many fruits and vegetables from local suppliers as possible, adding to the organic eating experience.
Walking into the café, it’s clear that their reputation precedes them. At 2pm, almost every table inside and out is taken.
The smell of the Campos Coffee is engulfing. The kitchen is wide open so you can see the chefs working their magic. And the pastry display cases are filled with mouth-watering delicacies.
Talking with owners Miriana and Mickey Gubas, it’s clear why they’ve been able to establish such a popular café. They’ve been in the hospitality industry for 20 years, running a number of iconic fine dining establishments around Canberra before deciding to focus on their passion for coffee and French cuisine.
Both are strong supporters of the local area, keen to see Braddon become a hub for great shopping, dining and entertainment. And with Autolyse in its fourth year of business and booming, they are definitely doing their part.
Unlike some other café operators, Mickey and Miriana don’t brag about offering truly authentic and organic food. In fact, they don’t even charge like they do. In the café, nothing on the menu is over $20. And their store-delivered sourdough loaves are so reasonably priced, outlets can on-sell them to customers at around $6.00 per loaf. Pretty outstanding considering some competing brands are sold for more and are shipped from Sydney before they reach the store.
And just as authentic and approachable as the business they have created, Miriana and Mickey (both Canberra born and bred) talk freely about their love of pastries, fresh produce and making everything, every day from scratch.
For a truly enjoyable café experience, stop by Autolyse at 21 Lonsdale Street, Braddon any day of the week between 7am and 5pm.
And if your local supermarket is missing Autolyse freshly baked sourdough bread, let them know or visit www.autolyse.com.au to find your nearest stockist.
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