Wild-yeasted sourdough, laminated pastries, slow-fermented brioche and specialty coffee — baked and pulled fresh every morning in Belmore.
Mon – Fri
6am – 4pm
Sat
7am – 3pm
Sun
7am – 1pm
Bread ready
from 10am
Wild-yeast, 36-hour ferment.
$9
72-hour lamination, French butter.
$6.50
Twisted, glazed, warm from the oven.
$7
Burnt-top, creamy centre.
$9.50
We roast a rotating single-origin every fortnight — bright, honest, and served without a lecture. Our espresso blend has been dialled in over 500+ hours on the bar, and yes, we'll happily do it long, oat, or as a magic.
Baristas trained on the SCA scale, milk textured for latte art you'd actually take a photo of.
Producers
Rotation
SCA score
Loaded Bake House started in 2023 on Lakemba Street — one wood-fired oven, two obsessive bakers, and a queue that formed on day one and hasn't really left.
We bake honest bread, slowly. We roast our own coffee. And we've made it our job to be the place your Saturday morning revolves around.
"I drive from Marrickville every Saturday for the loaves. Worth every red light."
"Croissants that make me question ever going to Paris again. Genuinely."
"Coffee is genuinely brilliant. And the staff remember your order by week two."
Pre-order bread and pastries before 8pm and we'll set aside for morning pickup — because "sold out at 10am" hits differently on a Sunday.