The bakery's Alexandria outpost set within an industrial warehouse.
July 16, 2016
Sonoma sourdough may be a staple on breakfast menus throughout the city, but if you want to try its signature miche loaf, slow fermented baguettes or flaky pastries you'll need to head straight to the source.
Of the six outposts in the Sonoma family, the Alexandria one remains the most impressive. Set within a converted warehouse, the shopfront boasts high, slanted ceilings and a sleek monochrome fit-out, with shelves stocked with loaves like a gallery for gluten.
Sandwiches and toasties aside, you can chew your way through cultured butter croissants and French patisserie items, from sticky cinnamon 'morning buns' to kouign-amann, glazed pain au raisin and icing sugar-dusted danishes.