Faraday’s Cage: Where Science Meets Sourdough

Since opening in 2015, Faraday’s Cage has built a loyal following with its dense sourdough breads and flaky croissants.

From Dentist to Dough Devotee

Owner John Petrou spent much of his career as a dentist and electrical engineer, all the while nurturing a well-fed sourdough culture on the side. After 30 years of kneading dough at night, he decided to take his hobby baking to the next level.

A Starter That Started It All

Today, he uses that original starter as the foundation for all the baked goods at Faraday’s Cage. Fresh breads, pastries, tarts, and vegan sausage rolls are made in-house daily. Whether you’re grabbing a quick bite or settling in to linger, there’s plenty to enjoy.

Daytime Dining, Done Right

The all-day breakfast and lunch menu features vibrant sweet and savoury dishes. Try the Spanish sardines with tomatoes and shallots served on housemade rye, accompanied by a parsnip and miso purée. The buttermilk hotcake is topped with macadamia praline, poached pears, mascarpone, and fresh berries.

Caffeine from Dukes, Atmosphere from Adelphia

Coffee comes from Dukes Coffee Roasters, offering cold brew and filter options alongside classic espresso.

The warehouse that houses Faraday’s Cage was once home to Adelphia recording studio for 20 years, producing music for artists ranging from John Farnham and Tina Arena to Gotye.

Brick by Brick

Petrou removed the carpeted walls to reveal the building’s original brickwork, complementing the industrial character with wooden furniture and metal lampshades.