A neon sign in the western ‘burbs normally points to smash repair shop. But there’s a yellow glow in Spotswood pointing you straight towards deliciousness. Candied Bakery is a hybrid of an old school Aussie bakery and a USA milk bar, and it’s just one of the awesome things happening in this ‘hood. You've got brew bar Mies, and Melbourne’s best breakfast joint the Duchess of Spotswood, and now Candied, injecting an extra shot of excellence like jelly in a doughnut.
After selling East Brunswick’s much-loved Sugardough in 2011, Orlando Artavilla and Toula Ploumidis were pondering their next move when a trip Stateside inspired them to get back in business.
Go Aussie tradie-style with a classic meat pie (big hunks of organic beef in flaky buttery pastry) and statuesque lamingtons bristling with coconut. Or French it up with a blue cheese croissant.
Candied is no rock and roll diner – goods sit in orderly rows behind glass, and it’s a clean space with loads of polished concrete. Things can get tight when it's busy with just one communal table and a low bench along one wall concealing poky flip-out tables, so you might want to get your salted choc-chip marshmallow cookies to go.
There’s a good whack of inspiration from New York's Momofuku Milk Bar in the sweets. ‘Crusty brownie pie’ is a wedge of dark chocolate brownie with a crushed pretzel pie crust. Stick that with a side of Milo or malted milk soft serve and you’ve got yourself a party. They’re doing one hell of a doughnut, filled with whipped Italian style custard zuppa Inglese – and you can trust them with your coffee order too.
On the groups is Chris Holland (ex-Hoboken and Drugstore Espresso), rocking a blend by Syndicate with milk from little Inglenook Dairy. And if you really want your mind blown, try the apple pie shake – a slice of apple pie blended with soft serve and milk.