Docs Corowa

Docs Corowa

At only 20 years of age, Jack Schilg was excited to bring something new to the Corowa coffee scene when he took over Doc Yarrum Café a year and a half ago.

“I wanted to put a fresh modern café spin on it,” Jack says. “We’ve just finished pretty extensive renovations with some new architects in town. The new Docs has a contemporary feel to it, and the exterior looks really nice and inviting.” Read more

Byron Fresh

Byron Fresh

In 2004, hospitality veteran Markus Hofer took over Byron Fresh, a café located just 50 metres from the beach in Byron Bay.

Byron Fresh first appeared on Markus’s radar while scouting locations for a previous employer.

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Urban Artisans

Urban Artisans

After 25 years working behind the scenes in the hospitality industry in financial advisory roles and a lifetime of travelling the world for good food and coffee, Roupinah Simonian jumped at the opportunity to open a café of her own with friend, experienced restaurateur Lisa Dolores.

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Son of a baker

Son of a Baker

Located in Botany Bay with a waterside view, Son of a Baker’s Co-owners watch the sunrise every day as they craft delicious handmade pastries.

Marcus Gorge, former Owner of Local MBassy in Ultimo and Chimichurri in Chatswood, partnered with an actual baker’s son, Roman Urosevski, to launch Son of a Baker earlier this year.

“People are constantly looking to try something new,” Marcus says. “I like to use ingredients everyone is familiar with but with a twist of my own.” Read more

Ona Coffee Marrickville

Opening day of Ona Coffee Marrickville was a celebration of the Canberra-based roaster’s foray into the Sydney market, or any market outside of the Australian Capital Territory for that matter. 

The doors to the newly developed space were wide open and guests flooding through the door were a combination of the industry’s top influences, baristas, roasters, locals who had heard about ‘the new kid on the block’, and some four-legged friends bathing in the morning sun while eyeing off a tray of donuts on the bench. Read more

Little Giant Roasters

Opened in June 2016, Little Giant Roasters is owned and run by husband and wife duo, Michael and Vivian Chen. 

Previously, they had owned a café in Melbourne for five years and spent time living in Hobart. Ready for a new challenge, they made the decision to move to Sydney and came across their next business venture, taking over Little Giant Roasters in December 2017. Read more

Batch 383

Lobby cafés can have a reputation for being basement fillers, but not Batch 383 – it’s the foundation to adjoining businesses and the one retreat customers can rely on for a quality coffee and an escape among the concrete jungle.

Co-owners Jayden Rommeni and Mouhamad “Mo” Elbadar joined forces in October 2017 to create the office retreat and give office workers a reason to come down the elevators and take a seat at their ground-floor café. 

“Generally, everyone in the building goes across the road to get a coffee, and everyone across the road comes to us. Most people want to get out of their building for a break, but we’re trying to keep them in,” Mo says. 

Mo is no stranger to hospitality. For years he worked as a fruit and vegetable supplier and Jayden spent the past six years helping set up 54 Soul Origin stores in New South Wales. 

Their focus now is on producing a memorable café experience for their customers. To create a point of difference, the pair have done a great job pumping out consistent coffee, and presenting Instagram-worthy food at a great price point. After all, Mo says, “everyone eats with their eyes”.

“Who we are is how we stand out,” he says. “We give extra service and form relationships with our regular customers. We have their coffee ready before they come to the counter.”

The menu is a twist on cultures – Middle Eastern and Australian influences thanks to Jayden and Mo’s heritages. An on-site baker fills the café with the fresh aroma of homemade gluten-free sourdough, while an all-day breakfast means breakfast bagels are a favourite all day long. Come lunch time and salads are a crowd favourite. Try the duck salad, crispy chicken salad, or an eye fillet steak sandwich. 

Coffee is the café’s biggest seller. It serves Campos Coffee’s Superior blend and runs a rotating list of single origins on the shop’s two Sp9 Marco filters built into the counter top. Memorable favourites include beans from Peru and Tanzania, Campos’ Blade Runner Blend, and the 2017 Burundi Cup of Excellence winner.

“We’ve put a lot of attention into our coffee range because this part of town was lacking in a good coffee experience,” Mo says. “The response we’ve had has been incredible. We have customers lining up at the door before we’re even open.” 

Mo says the previous café owner sold between 50 to 55 kilograms of coffee a week, and since taking over the site, Batch 383 has upped the volume to 80 kilograms per week. 

“Where the café was to where it is now is a total 360-degree change,” Mo says.

“Campos has been there every step of the way. They talked us through the initial start-up process and helped us with our machines (two La Marzocco three groups, an FB0 two group, Mahlkonig EK grinder). They’ve just been amazing. We have a great relationship,” Jayden says. 

Each shot is weighed and customers are encouraged to try new things, such as coffee of the month, a different single origin or a retail bag to try at home. If that’s not enticing, Batch 383’s word of the week is: coffeegasm (noun) – that little rush you feel after that first sip of good strong coffee. 

To try that rush, Batch 383 is ready and waiting with open arms.

Batch 383

383 Kent St, Sydney,

New South Wales, 2000

Open Monday to Friday 6am to 4.30pm

(02) 9262 1717

Regiment

Regiment

333 George St, Sydney,

New South Wales, 2000

Open Monday to Friday 7am to 4pm

If anyone puts a challenge to Zach Hiotis, be prepared for him to tackle it head-on and succeed. Read more

Baciano Bar in Sydney's Manly

Bacino Bar in Sydney’s Manly

On the corner of The Corso, a pedestrian thoroughfare lined with surf shops, bars, and ice-creameries in Sydney’s Manly, is Bacino Bar. The little hole-in-the-wall café or “little Italy,” as its owners Marcelo Vieira and Lido Russo call it, is a popular drop in for both beach-dwellers and those on their way to work.

 

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The Lion and the Buffalo

If there’s one thing you do upon a visit to The Lion and the Buffalo – besides indulge in the food and coffee menu – it’s stare at the huge mural of a woman holding a rabbit, painted by world-famous street artist Fintan Magee.

“We were so lucky he came into our little café to paint this incredible mural. He gets flown all over the world to paint. After ours he was going to Dunedin, New Zealand to paint a seven-storey building,” Owner Anna Allison says.
As for the inspiration behind the rabbits, Anna says it’s all to do with her love for Alice in Wonderland.

“In the film the rabbit watched the clock all the time, wondering if he was going to be late. It’s a metaphor for how we want our customers to enjoy the space. If you worry about the little things you’ll miss out on life itself. We want people to come enjoy themselves here, sit, and relax,” she says.

To help them do that, an extensive menu is served for breakfast and lunch.

“We hold a strong focus on quality of ingredients, which is evident in the beautiful Ora King salmon on the menu, mayura station full blood wagyu steak sandwich, and bacon and egg roll with a house-made espresso BBQ sauce,” Anna says. “We don’t want to follow trends so we’ve taken our contemporary approach to the food we serve, and our customers love it. It’s all about creating an experience on the plate.”

A La Marzocco GB 5 pumps out Single O’s Killer Bee blend, which Anna says is great for milk-based coffees but extremely popular in blacks. It’s a sweet blend with flavours of dark honey, toffee, and tropical fruit sweetness, with mild acidity, creamy texture, and a long milk chocolate finish.

“Customers really know our coffee. We spoil our customers with our quality and if it’s ever not up to scratch they’ll tell us out of courtesy,” Anna says. “People comment all the time we’re a Melbourne-quality café in Coogee. We take it as a compliment.”

Located in South Coogee, Anna says there’s a real community vibe in the residential area. Everybody knows each other’s name, neighbours who have lived in the area for 20 years without talking now unite frequently at the café, and elderly citizens use the facility as a place to catch up with loved ones. A 90-year-old woman across the road won’t leave the house except to walk over to the café.

“We love our strong sense of community. Customers are part of our community and we’re proud to operate a place for them to interact,” Anna says. “We have a strong connection with our customers. I came from Poland 12 years ago not speaking a word of English. I’ve worked in pubs and hospitality jobs, but always had a dream of opening my own café. Now I have.” 

As for the café name, the big boss – that’s Anna – is the Lion, and Dean is the Buffalo. To begin, Anna says people thought the venue was a Brazilian BBQ place or an old English pub.

“We’re a dedicated coffee house and extremely passionate,” she says. “Come and say hi.”

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