Pasticceria Papa is home to the famous baked ricotta cheesecake. Yes, that one. Women (and men) all over Sydney have swooned over its light and fluffy ricotta filling hidden beneath a blanket of icing sugar and cinnamon. But there’s more to this bakery than pastries, even if the shiny chocolate eclairs, ricotta cannoli and sugar-crusted custard donuts are hard to resist. Down the back of the shop is the savoury section, a glass display cabinet filled with a rotating selection of hot baked goods fresh from the oven. You’ll have the join the main queue, but the shuffle past the sweets display isn’t a bad way to keep you occupied, and the army of staff in bright red uniforms keeps the line moving quickly. The pizzas ($5 per slice) are the traditional kind, thin bases strewn with shavings of prosciutto and rocket, or paper-thin slices of potato. You’ll also find arancini rice balls, stuffed with mushroom or spinach and ricotta ($4.50) and coated in a golden layer of breadcrumbs. Panino bread rolls ($7.50) are packed solid with chicken schnitzel, pickled vegetables, baby mozzarella and sweet strips of roasted red capsicum. The café can be a madhouse of kids and families, especially on weekends, but when dessert involves ricotta cheesecake, who cares?