Messina Eats: Shadow Baking

Overview

While Messina's main jam is usually crafting supremely scoffable varieties of gelato, the brand's love of food extends far beyond the freezer. The cult gelateria has often teamed up with savoury-focused culinary heroes, throwing big ol' food parties.

For the next Messina Eats at the brand's expansive new Marrickville HQ, the dessert specialist is doing things a little differently, inviting a baking crew close to its heart for the weekend pop-up.

Shadow Baking is the new project of three of Messina's head chefs — Tom Mitchell, Florian Fritsch and Remi Talbot. Usually, if you want to get your hands on the team's flaky creations, you'd have to head to The Cannery's monthly markets — but, to give more Sydneysiders the chance to taste the Shadow Baking treats, it's popping up for a Messina Eats party in the HQ car park.

Expect macadamia and mandarin croissants, custard tart danishes, reuben croissant sandwiches, pandan and coconut brioche, and a special one-off kouign-amann custard gelato sando in collaboration with Messina.

Shadow Baking is set to open a permanent outpost in Darlinghurst soon. Once it arrives, you expect all the goodies from The Cannery Markets plus plenty of regular collaborations between the baking team and Gelato Messina.

If you want to get your hands on a next-level pastry to kick off your weekend, the Messina Eats: Shadow Baking collab is popping up at 1 Rich Street, Marrickville from 8am on Saturday, September 16 until sold out.