A glass cabinet filled with fresh pastries

Gallery

A look inside the bakehouse

Bread, pastry and the apple strudel that most of Wahroonga turns up for.

A lattice-topped apple strudel with one slice cut — The apple strudelScored, baked and dusted by hand

Croissants with icing sugar falling over them — Butter croissantsLaminated over two days

A tray of cinnamon scrolls seen from above — Cinnamon scrollsOut of the oven at 7am

A rustic loaf sliced on a wooden board — Country sourdoughTwenty-four hour ferment

A glass cabinet filled with pastries — The cabinetFilled twice a day

A golden apple strudel beside two red apples — Granny SmithsPeeled and cut each morning

Pastry cooling on a rack beside a rolling pin and flour — By hand, every timeNo machines back there

A basket of assorted loaves and rolls — The bread benchSix shapes, no more

A lemon meringue tart with a slice removed — Lemon meringueSharp curd, torched top

A slice of layered coffee cake on a wooden board — Layered coffee cakeFive layers, cut thick

A bakery counter displaying cakes and pastries — Saturday morningBefore the rush

Inside the bakehouse with bread filling the shelves — Redleaf AvenueOpen from 6:30am

Photographs are stock bakery photography standing in for Fox Bakehouse's own product shots in this concept campaign. Sources are listed in PHOTO-CREDITS.md.

Come and see us

Still warm when the doors open

We bake in small batches through the morning, so the best time to come is early. Whole strudels can be set aside if you call ahead.

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