Eat In, Take Home
The Cafe Where the Bread Is Still Warm from the Oven
We open when the first loaves come out, and we keep the stone oven going until the afternoon. Sit with a slow coffee and a slice of whatever we baked this morning.
Today’s Board
Simple Things, Made This Morning
Sourdough Toast & Butter
$8
Two thick-cut slices from today’s miche, cultured butter curling on the warm crumb.
Bakers Breakfast Plate
$18
Sourdough, two eggs, roasted tomatoes, and whatever chutney we jarred last week.
Seasonal Fruit Danish
$7.50
Laminated pastry with this morning’s prove, filled with whatever’s good at the markets.
Ham & Gruyere Croissant
$9.50
Butter layers from a three-day process, baked before dawn, filled after.
House Granola & Yoghurt
$12
We bake the granola in the stone oven when the bread comes out; honey from a Newcastle backyard.
Daily Soup & Sourdough
$14
A bowl of whatever’s simmering, with a quarter loaf and salted cultured butter.
The Morning Ritual
Coffee That Knows Its Place
We pull shots to match the bread, not compete with it. Our house blend is roasted for warmth and patience—milk chocolate and hazelnut, no sharp edges. Drink it slowly, or grab a long black to take with your loaf.
When We’re Here
Come Early, Come Hungry
- Mon-Fri 6am-3pm
- Sat 6am-2pm
- Closed Sun
Leave with Bread for Tomorrow
Most regulars buy their loaf on the way out. We slice it thick, wrap it in paper, and send you home with something still worth eating the next day.
hello@stoneovenbakehouse.com.au · We reply by close of day