A CHAT with Toula Ploumidis of Candied Bakery – Brunswick. New York. Spotswood
It’s not just the folks in Spotswood rising every morning. Peer through the windows of Hudsons Road’s newest arrival, Candied Bakery, you’ll notice that batches of organic sourdough are also on the rise.
Having lived in the area for some time and seeing the developments take place, I was thinking that if an eatery were to open in this spot, that they were going to name themselves Barber Shop – paying homage to the previous long time inhabitant of this now sweet spot. Think Coin Laundry. But when the signs were finally erected reading Candied Bakery – I thought it was genius. It’s on point and totally inline with their offering so to speak. The once, lonely strip of shops is now turning into one foodie pit-stop. I love it. I must have some hidden treasure chest, overflowing with gold in my karma bank because one thing I’ve been craving for since my road trip across California this year, are them sugar bombed baked goodies like the custard cream doughnuts and flaky pastries found at Tartine Bakery in San Francisco. At Candied, who pride themselves as being an Aussie bakery with an American twist, you’ll also find your Aussie favourites like massive lamingtons and you can’t go past their Chocolate Croissant filled with wait for it, wait for it…NUTELLA! Oh, and did mention warm bread and butter pudding and apple pie shakes?! *covers mouth*
My weekly visit to the shops has now turned into a progressive brunch starting with Duchess of Spotswood, treats at Candied Bakery, coffee at Mies and a cupcake fix at A Bunch of Cakes and drinks at the recently rejuvenated pub, Spottiswoode. It’s like dayem. At this rate, my ass is about to turn into a big ol’ jelly doughnut for sure! Help!
A cleverly designed and branded fitout with a minimalist approach – bright yellow signage highlighted by the grey polished concrete floors ensuring that the baked goodies take the spotlight. There is enough open space to accommodate the crowds as it will undoubtedly get real packed in on the weekends I tell you!
I popped in and met the crew and the very lovely and energetic Toula Ploumidis who opened Candied with husband Orlando Artavilla after moving on from their previous Brunswick East joint, Sugardough Panificio and Patisserie. Just seeing the hands on duo in action, it’s plain to see how much hard work goes into the front and backend of the business with Toula ensuring the display is always well stocked to Orlando happily piping their delectable doughnuts with Zuppa Inglese. They took me through their extensive selection from your sweet to savoury delights where I pretty much decided I needed to buy everything…. Check out my interview after the drop.
A CHAT with Toula Ploumidis
How did the name ‘Candied Bakery’ come about and what made you choose this side of the west?
The name came to us after a while and we loved it and it reminds us slightly of our previous bakery’s name, Sugardough, still on the sweet side.
When you traveled to the US, where did you find the most inspiration that helped you conceptualise your new venture?
Our inspiration definitely came from visiting San Francisco and New York earlier this year. The Ferry Building in San Francisco was personally my favourite place. It is like a huge foodies heaven. Food trucks parked for miles outside the building and in the Ferry Building itself, stacks of quick food places to eat.
You have so many choices for your avid sweet tooth! For someone walking into Candied Bakery for the first time, what would your recommend? Any signature items that best represent Candied?
Definitely the Zuppa Inglese donuts. Zuppa Inglese is an old fashioned custard and it is very delicious. They are selling very well.
The French Puy Lentil and goats chèvre pie. Nuttela croissants and blue cheese croissants too. Oh! Soft serve too, of course.
Flavours change all the time. Today is ‘Milo’.
When I went on a road trip across the US recently, I went crazy over the variety of dessert pies from Key lime Pie to my favourite, Cherry Pie. Is there room for any good ol’ American style dessert pies on the menu?
At the moment we don’t have an actual fruit pie on the menu but we do an apple pie shake. It’s made with fresh apple pie, milk from Inglenook dairy and vanilla soft serve. I got addicted to apple pie shakes in San Fran.
We do make a chocolate brownie pie with a pretzel crust. We call it ‘Crusty Pie’. > YUM, I can’t wait to try that Toula! Adrian
Everyone should try the donuts first!
When you’re not busy baking, what do like cooking at home?
When we aren’t baking we love making fresh pasta and eating out a lot.
Next, we just want to settle in to our new bakery and enjoy it. This is where we hope to be until we retire. Finally, we really feel that Spotswood deserves a good bakery and we are proud to be here. Thanks heaps for coming in and we hope to see you again soon.
What did I eat?
I managed to bag three items for under $10. Good value for your hard earned benjamins. I had to try their Jelly Doughnuts which knocked me senseless on the couch with a jelly and sugar dusted kiss. Not your average jam doughnut – more buoyant and light. You can squeeze it a little and like a stress ball, it springs back up to shape. Just don’t squeeze to hard of you don’t want jelly eye. : )
As soon as I cast my eyes on the chocolate chip cookies, I couldn’t turn away. A slightly salty base that just made everything taste better, finished off with a sticky splash of marshmallow. A good mix of chewy and crunchy. If you go here with someone, grab two. Sharing this will be no easy feat. Again, grab two!
I thought it was fitting to have New York as the backdrop to this photo
Fruit Danishes- Light, airy, sticky, beautifully glazed but not overly sweet.
81a Hudsons Road, Spotswood (next to the Post Office)
Phone: 039391 1335
Wed to Sat 7:30am to 5pm and Sun 8am to 4pm
Candied Bakery. Do it.
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