In Short: Baked by Keiran are doing great things from a small space in Dulwich Hill. Come here for their sourdough, but you will be sure to depart with a lot more! Our tip, grab Keiran’s Lamington, just an outstanding take on a classic Australian treat.
On a quiet Sunday, thoughts turned to the week ahead. We had just rolled out from a cafe after lunch with my dad, yet I did not want to retreat home. Anyone who knows me, knows that sitting at home and not doing much is really not my thing. Initial thoughts had me guiding the car towards Surry Hills, but then the “light bulb” moment in the form of a message from fellow Coco & Viner Sonia, just a week or so earlier, suddenly came flooding back. Change in plans; we were now heading to Baked By Keiran in Dulwich Hill.
Word on the street was that owner and baker, Keiran Mckay, was crafting some of the best bread in Sydney. Walking into the little bakery on Marrickville Rd, I was to learn a quick lesson. Don’t expect to walk in at 2pm and have any of that famed sourdough available; most loaves had sold out early. Our excursion was not wasted though, with trays of sweet treats to sample, and a final loaf of white sandwich bread to take home.
Baked by Keiran’s space is petit, with much of the space dedicated to creating all things bread and pastry. There’s a small space to grab a coffee and munch on the treats while watching the locals of Dulwich Hill walk by.
A delicate yet beautiful formed lemon tart was our first treat. The first bite revealed a short pastry, that’s buttery, crunchy, and contrasts perfectly against the creamy, soft curd. Now about that curd…it was tangy at first, but with a sweet finish. Combined with the butter, it was quite divine. I loved the generosity of the amount of curd, it was like diving into a big bowl of lemon sorbet.
Baked by Keiran showed off their baking skills with their take on a canele. A caramelised, almost chocolate coloured exterior is chewy and crunchy in parts. Between me and Mavis, we fought to get the edges which were sweet and crispy. Getting through the exterior revealed a comforting custard which was well set, and not overly sweet. It was just the perfect sweet little treat.
The most striking cake on display was Keiran’s lamington. I am going to go out on a limb here, and proclaim that this was the best lamington I have ever had! I loved how moist the sponge was, it filled the palate with chocolate and coconut. But for me, it was the raspberry bavarois that elevated it to greatness. If you don’t leave Baked By Keiran with one of these, you’re doing yourself a great disservice!
Our first visit to Baked by Keiran (though unplanned) was a revelation, and I cannot wait to head back for round 2! Awaiting, I hope, will be that elusive loaf of sourdough, and the opportunity to try their warming oven of pies and sausage rolls.