The owner of Danny’s Bread, Teneriffe’s tiny artisan sourdough bakery, describes his bread as "juicy on the inside and crusty on the outside" - and it's walking out the door.
Using high quality ingredients (including Murray River salt and Gunnedah organic flour), Daniel Mikus hand crafts these rustic loaves that just beg to be taken home and enjoyed.
Highly trained at two of Sydney's highest rated bakeries, Victoire and Iggy's Down Under, he chose Teneriffe as his business address after talking with many locals who were keen to see a quality bakery in their suburb. Danny is passionate about his craft and intends to keep his bakery simple, allowing him to focus on his skills as an artisan baker.
Weekdays see him pulling quiche out of the ovens at 12.30pm - just in time or lunch - but it's a case of first in, best dressed so plan to arrive before these hit the front counter. On Saturdays olive focaccia can be found on the racks and each day a small range of sweet goods such as brownies and dainty brioche are for sale. Danny's Bread also stocks a range of quality granola and jams.
Also a pastry chef (trained by Adriano Zumbo and Jessica Pedemont), Danny plans to include pastry items in his range in the future. He is involved in wholesale trade, supplying his hand crafted breads to local restaurants and cafes.
Ideally located amongst apartment buildings, the bakery is well supported locally and is also attracting visitors from further afield.
So how does this artisan baker describe his style? In Danny’s words, "My style of baking is a fusion of old style European bread using modern San Francisco sour dough techniques". Call in and check it out for yourself.
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By Sandy Ludinski
R5/113 Commercial Rd,