Taking their celebrated bakery beachside, Love Tilly Group has set its sights on beloved Coogee Beach. Fabbrica Bread Shop is now bringing its popular pastries to eastern shores a year after opening its first location in the docklands of Rozelle. Led by Head Baker Aniruddha Bhosekar and Sous Baker Alyce Bennett, the OG Fabbrica quickly earned a reputation for the calibre of its sourdough, which is used throughout Love Tilly Group's various venues. Today, the bakery boasts a cult following among Sydneysiders, hungry for treats like shakshuka Danishes, anchovy toast and an array of unique pastries. Bhosekar and Bennett will also be overseeing Fabbrica's second site, incorporating the classic baked goods that put the first Fabbrica on the map plus a selection of new creations including a couple of Roman classics. Exclusive to the Coogee outpost will be soft, golden maritozzi – the traditional filled brioche bun originating from Rome – bursting with sweet and savoury fillings like strawberries and Chantilly cream, vegan cherry, and curried egg and achari mayo. Visitors can also indulge in one-metre-long Roman pizzas del Giorno, along with a DIY focaccia bar for those who want to try their hand at making their own Italian bread. Coogee's Fabbrica will also be offering a rotating selection of crowd-pleasing toasties, ideal for a post-beach snack. "It's everything you'd want in a great local bakery, whether you're picking up some still-warm pastries and a coffee to enjoy by the beach after a morning swim, building a DIY sandwich from our sando bar for lunch, or simply swinging by to collect a loaf of sourdough," says Love Tilly Group co-owner Matthew Swieboda. "We're excited to have some new creations for Coogee and look forward to sharing them with you."
