Bread in Common

“We have a beautiful building and two wood-fired ovens – called Hansel and Gretel – which make a beautiful skeleton and heart, but good produce and our staff are the two elements that give Bread in Common soul and energy.”

Lamb ribs with lime, mint, and black garlic; wood-roasted beetroot with wild pepper and rye; and bread and butter pudding with vanilla syrup and burnt-toast ice cream.

There’s space and food for everyone at this buzzy converted warehouse filled with mess-hall tables around which parties of diners make merry.

Chef Scott Brannigan is slowly building a network of great local West Australian ingredients to cast as the stars of his earthy, accessible cooking. Unwashed potatoes from Karri Country in the Southern Forests, for instance, or cheese made using milk from a small herd of goats milked by hand each day. Vegetables are big on the menu, and lesser species of fish are made welcome, although the blackened lamb ribs and the daily meat pie are the stuff of legends.

But the heart of this sustainably run operation is still the beautiful wood-fired bread turned out of the ovens daily, with everything on the menu designed to work with it and around it.

“Housed in a lofty warehouse space, this kitchen bakery is part of the new face of Fremantle dining with its seasonally driven cooking and artisanal breads baked daily in a wood-fired volcanic-rock oven.”

goodfood.com.au