Decadent pastries! So much choice. Photo: Kazuri Photography.
It is Saturday morning, and I am full of anticipation for my brunch.
Wildflour, makers of my favourite sourdough bread, has just opened in Jamison, its third shopfront, which is much more accessible to me than their Fyshwick bakery.
As I enter, Wildflour devotees are arriving, keen to have breakfast in the new space.
The shopfront sells all the baked deliciousness and fabulous beverages you can find in the original store. On the menu are all the baked goods and pastries and pies.
The baristas are in full swing, and some new team members are hard at work learning how to create Wildflour’s range of iced drinks. Iced ube matcha and iced strawberry matcha are recent additions to the cold beverages on offer.
“Matcha has been around for a little while,” says Trent Vrtanes Esmerian, part owner and manager at Fyshwick’s Wildflour, “but recently, it’s become a big thing – so the product you were using before for your regular matcha latte just doesn’t cut it anymore.
“We got some feedback and quickly pivoted. We currently use premium matcha. It’s a big visual upgrade, and we have changed the method of preparing them. I‘ve got another upgrade coming next week, the highest quality matcha that we can get. It’s a ceremonial grade matcha: Ippodo matcha!”
My iced ube matcha is cold and smooth, with pastel purple and green layers that I stir into ash-toned purple. More earthy than sweet, it is the perfect refresher.
My iced ube matcha. Photo: Kazuri Photography
Wildflour’s croissants are larger-than-average size and are created to be shared.
I love pumpkin in desserts, so as soon as I catch sight of the strikingly beautiful Pumpkin Spice croissant in the cabinet, it’s a done deal. This pastry is part of the charcoal croissant range. The bakery’s charcoal croissants have been through a lot of trial and error and refinement, and their inky folds are deliciously buttery and flaky. Tiger-striped, filled to bursting with decadent pumpkin crème pâtissière and topped with a jewelled cluster of candied nuts, each bite is an explosion of velvety spiced pumpkin.
I understand why the wheel-shaped Biscoff Suprême croissant is the bakery’s bestseller. Hand-laminated, enticingly sticky and flaky, the croissant holds Biscoff crème pâtissière within and a rich, dark Biscoff caramel drizzle and Biscoff crumbs on top.
Are Wildflour’s yummy pastries closer to you now? Check out their newest pastries and beverages at the Jamison shopfront.
The bakery’s bestseller: Biscoff Suprême croissant. Photo: Kazuri Photography.
Wildflour Jamison is located at Shop B10/1 Bowman St in Macquarie, opposite Ricardos. It is open every day from 8 am to 5 pm. Follow Wildflour on Facebook and Instagram.
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