Food and Drink
Posted by Amelia Moulis
05. Sep, 2013
In spring 2011, Brenton Lang (ex-Phillippas and The Good Loaf) created his own, unique wild-yeast cultures and nurtured them into the “mother.” This is the starter for each loaf of his sourdough bread, and the base of his Brunswick Street bakery.
Since opening in April 2012, Lang has practiced his knowledge of authentic and traditional sourdough baking to provide Fitzroy locals and wholesale clients with artisan breads and award-winning tarts. Recently, Lang decided to breathe new life into the establishment.
Last week, Rustica Sourdough re-opened with a fresh look and longer hours, but the mother remains the same. From vine-fruit and rosemary to roast-pumpkin bloomers, Lang’s breads are now coupled with seasonal produce on a three-week rotating menu. Breakfast features brioche French toast ($14.5), toast with house-made preserves ($6.5), and of course poached eggs.
Lunch and dinner offer pies of slow-roasted beef cheeks and lamb burgers with pickled cucumber and tangy mayo ($15.5).
Sweet-tooths will only be tempted further by the popcorn macaroons, lemon-curd cronuts and chocolate-violet tarts waiting just behind the counter. Fully licensed, the food can all be accompanied by a craft beer, a local wine, a cocktail, or possibly a Roastcraft coffee if it’s not yet beer o’clock.
Along with the menu, the space has also changed, most notably with a new wall-mural by Melbourne artist Mike ‘Makatron’ circling above the black bench-seats.
For those who love their daily bread, Rustica mixes the devotion of traditional bread-making with the energy of its community and the hallmarks of a good café. Celiacs beware.
RUSTICA SOURDOUGH CAFE
402 Brunswick Street, Fitzroy
Mon, Wed, Thurs 7am till 4:30pm
Fri, Sat 7am till 10pm
Sunday 8am till 4pm
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