Beyond Sourdough: A New Take on Bread

On days when sourdough just isn’t calling your name, To Be Frank offers something a little different. The team here bakes slow-fermented breads using wholegrain flours and just a touch of yeast, turning out loaves that are hearty, thoughtful, and full of character.

Hearty Loaves with Global Inspiration

In the mix, you’ll find the classics—baguettes and ciabatta—alongside more adventurous styles. One loaf is inspired by the ancient grains of the Incas, made with quinoa, amaranth and maize. Another channels Ukrainian flavours with rye and caraway seeds. There’s also a French-style fougasse, which comes studded with blue cheese or olives, and golden, melty croque monsieurs for those after something rich and toasty.

A Decadent Standout in the Pastry Cabinet

But the real showstopper? A sweet treat loosely based on the Argentinian factura: buttery pastry folded like a taco and stuffed generously with dulce de leche. It’s messy, moreish, and worth every bite. The pastry cabinet also features almond croissants, pains au chocolat, and modern twists on escargot—like one with fig and walnut, and another laced with chocolate and cranberries, filled with a creamy chocolate custard.

Coffee and an Earth-Friendly Approach

Coffee comes from local roaster Symmetry, and you’ll need to bring your own cup—single-use isn’t a thing here. The space itself has a clean, industrial feel: plywood benches, high ceilings, and a handful of milk crates out front doubling as casual seating.

Watch the Bakers in Action

And if you want to catch the bakers in their element, drop by before 10am. The oven is right out in the open, and there’s something special about seeing your morning loaf or pastry come to life in real time.