Foodcraft Espresso & Bakery

The Tella Balls from Foodcraft Espresso & Bakery have a luscious reputation that had us trekking to Erskinville on a wet and rainy Sydney day recently. Nutella. Salted caramel. Ricotta. Jam. Of course, we tried them all. Of course, we could have eaten them at any of the fifty cafes in Sydney that Foodcraft Espresso & Bakery supply with their precious round filled donuts. But, of course it was a bigger treat to devour them at the bakery source. And, to take a box home for later.

Before we got to the sugary end of our lunchtime feast, we dosed up on very good coffee. My own preferred morning concoction sits somewhere between a piccolo and a latte. Mostly, it is presented as a watery three quarter glass. Here, at Foodcraft it was designed as a half, and was strong and bolstering and mouth popping.

Milk shakes are good too. Again it was a hard choice between the double chocolate and the salted caramel, but the latter in its glass milk bottle with lashings of caramel drizzled down the side won out.

From a blackboard and printed menu of panini and sandwiches and salads we took some time to make our savoury lunch choice first. The Reuben Club is a mighty tower of New York rye toast and all the Reuben trimmings, braised corned beef and sauerkraut and melted cheese, with a pickle and a basket of chips on the side.

The big hearty club sandwiches also come adorned with grilled chicken, bacon, aioli, tomato and free range eggs on sourdough. And there is a host of all day breakfast eggs in all sorts of other forms.

But we went with the territory and Greek and the tender 12 hour slow cooked lamb in a big generous Greek salad.

I'm sorry to have missed the Meat the Greek panini ‪with ‎slow-cooked lamb‬, big fat chips‬, ‎tzaziki‬ ‪‎tomato‬ ‪‎onion‬ and ‪feta‬ on a crunchy roll. Oh well, there's always next time.

When you mosey along to Foodcraft Espresso & Bakery, whatever you do, take your appetite. They like to feed you. And feed you well...

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