Shadow Baking is the work of cult gelateria Messina’s pastry chef Tom Mitchell, along with Florian Fritsch and former Messina creative head chef Remi Talbot. It feels like you’re stepping into an industrial kitchen rather than a boutique pastry shop.

The menu echoes its Sydney stores, focusing on pastries with an Australian twist along with fresh loaves of focaccia. There’s a pandan and coconut brioche, a fan-favourite custard tart danish and a Mont Blanc tart.

On the savoury side, try mac & cheese scrolls, ruben croissants and garlic and rosemary foccaccia, among other things.