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FOOD & DRINK

The Cook and Baker

This well-loved Bondi establishment run by two talented Kiwis is a mecca for eastern suburbs sugar slaves.
By Lucy McNabb
November 30, 2014
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The Cook and Baker

This well-loved Bondi establishment run by two talented Kiwis is a mecca for eastern suburbs sugar slaves.
By Lucy McNabb
November 30, 2014
  shares

This well-loved Bondi establishment run by two talented Kiwis is a mecca for eastern suburbs sugar slaves. And boy, can they make a good doughnut. Several, actually. The vanilla custard and raspberry jam is divine but perhaps risks being overshadowed by the newer, sinful 'Bronut' — a dark-hued beast filled with moreish chocolate custard and dusted in cocoa powder. Be prepared for a very messy, multiple-napkin eating experience (even those of you who pride yourself on eating tacos neatly).

The custard doughnuts come in two sizes: regular ($5.50) and the still satisfying mini ($3.50). For those who don't dig custard, their cinnamon doughnut ($3.50), dusted with Rapadura sugar (the pure juice extracted from sugar cane that’s supposedly a healthier alternative to white sugar), also scores big points.

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