Abbott's Bakery

Abbott's Bakery For those who see the kitchen as a playground to feed their creativity and evoke delight.

Take your toastie game to a new level. Sweet caramelised onions and perfectly melted cheese meet the rich flavour of Abb...
27/08/2026

Take your toastie game to a new level. Sweet caramelised onions and perfectly melted cheese meet the rich flavour of Abbott's Bakery Sourdough Rye for a French Onion Toastie worth savouring.

Serves 2
Ingredients
4 slices Abbott's Bakery Sourdough Rye
30g unsalted butter
3 brown onions, thinly sliced
2 sprigs thyme, leaves picked
80ml beef stock
Black pepper
1 tbsp Dijon mustard
100g gruyère, grated
15g unsalted butter, softened
Mixed salad leaves, to serve
Method
Melt the butter in a large frying pan over medium-low heat. Add the onions and thyme. Cook, stirring occasionally, for 40–45 minutes until deeply golden, soft and jammy.
Add the beef stock and cook for a further 5 minutes until reduced and glossy. Season with black pepper.
Spread the Dijon mustard over one side of each slice of bread.
Divide half the gruyère between two slices of bread. Top with the caramelised onions and remaining gruyère, then sandwich with the remaining slices.
Butter the outside of each sandwich.
Cook in a frying pan over medium-low heat for 3–4 minutes per side until deeply golden and crisp and the cheese has melted.
Slice in half and serve immediately with the mixed salad leaves.

Turn breakfast into a masterpiece with Sticky Date French Toast. Made on Abbott's Bakery Sourdough White and topped with...
25/08/2026

Turn breakfast into a masterpiece with Sticky Date French Toast. Made on Abbott's Bakery Sourdough White and topped with a luscious sticky date sauce, it's the perfect balance of crisp, fluffy and indulgent.

Serves 2
Ingredients
Sticky Date Caramel
100g Medjool dates, pitted
100ml boiling water
½ tsp bicarbonate of soda
25g unsalted butter
40g brown sugar
75ml thickened cream
French Toast
4 slices Abbott's Bakery Sourdough White
2 eggs
100ml full cream milk
1 tsp vanilla bean paste
½ tsp ground cinnamon
10g unsalted butter
To Serve
100g mascarpone
20g toasted pecans, roughly chopped
Ground cinnamon, for dusting
Method
Place the dates in a heatproof bowl. Pour over the boiling water and stir through the bicarbonate of soda. Leave for 10 minutes.
Blend until smooth. Transfer to a saucepan with the butter, brown sugar, and cream. Cook over medium heat for 3–4 minutes until glossy and pourable.
Whisk together the eggs, milk, vanilla and cinnamon in a shallow dish.
Quickly dip each slice of bread into the custard mixture for 5–10 seconds per side.
Heat the butter in a frying pan over medium heat. Cook the bread for 2–3 minutes per side until golden and lightly crisp around the edges.
Arrange the French toast on a plate. Top with mascarpone, drizzle over the warm sticky date caramel then finish with the toasted pecans. Serve immediately.

Golden, crispy chicken. Rich Napoli sauce. Melted mozzarella. Finished on Abbott's Bakery Rustic White, this Chicken Par...
21/08/2026

Golden, crispy chicken. Rich Napoli sauce. Melted mozzarella. Finished on Abbott's Bakery Rustic White, this Chicken Parmigiana Sandwich is a comforting classic turned edible masterpiece.

Serves 2
Ingredients
4 slices Abbott's Bakery Rustic White
1 large crumbed chicken breast schnitzel
½ cup thick tomato sugo
150g low-moisture mozzarella, sliced
8–10 fresh basil leaves
Rocket leaves, to serve
Method
Cook the chicken schnitzel according to your butcher's instructions until golden and cooked through. Rest for 2 minutes, then cut in half crosswise.
Spoon the tomato sugo over each schnitzel half and top with the sliced mozzarella. Place under a hot grill for 1–2 minutes until the cheese is melted and bubbling.
Lay the bread onto a board.
Place one cheesy schnitzel half onto two slices of bread and top with the basil leaves.
Finish with the remaining slices of bread.
Slice in half and serve immediately with the rocket leaves.

Fresh, vibrant and packed with flavour. This Charred Lemon Chicken Sandwich layers smoky charred chicken, creamy herbed ...
17/08/2026

Fresh, vibrant and packed with flavour. This Charred Lemon Chicken Sandwich layers smoky charred chicken, creamy herbed yoghurt and crisp cucumber onto Abbott's Bakery Lower Carb bread for a lunch that's as satisfying as it is delicious.
⁠
Serves 2⁠
Ingredients:⁠
4 slices Abbott's Bakery Lower Carb Bread⁠
1 tbsp olive oil⁠
Chicken⁠
500g boneless, skinless chicken thighs⁠
2 tbsp Greek yoghurt⁠
1 tbsp olive oil⁠
1 garlic clove, finely grated⁠
1 tsp smoked paprika⁠
1 tsp ground cumin⁠
½ tsp dried oregano⁠
¼ tsp ground turmeric⁠
Zest of 1 lemon⁠
1 tbsp lemon juice⁠
1 tsp honey⁠
Freshly cracked black pepper⁠
Herbed Yoghurt⁠
180g Greek yoghurt⁠
½ Lebanese cucumber, grated and squeezed dry⁠
2 tbsp finely chopped dill⁠
1 tbsp finely chopped mint⁠
1 small garlic clove, finely grated⁠
1 tbsp lemon juice⁠
Freshly cracked black pepper⁠
To Assemble⁠
8 baby cos leaves⁠
½ Lebanese cucumber, thinly sliced⁠
Method:⁠
Combine all the chicken ingredients in a bowl and toss to coat. Marinate for at least 20 minutes, or overnight if time allows.⁠
Combine all the herbed yoghurt ingredients in a bowl and season to taste.⁠
Heat a grill pan, barbecue or frying pan over medium-high heat. Cook the chicken for 5–6 minutes per side until charred and cooked through. Rest for 5 minutes before slicing.⁠
Brush both sides of the bread lightly with olive oil and toast until golden.⁠
Spread the herbed yoghurt over two slices of bread. Top with the baby cos, sliced chicken and cucumber.⁠
Finish with the remaining slices of bread and serve immediately.

12/08/2026

Golden, gooey and packed with flavour. This French Onion Toastie layers sweet caramelised onions, melted cheese, and Abbott's Bakery Sourdough Rye for the ultimate comfort-food masterpiece.

Serves 2
Ingredients
4 slices Abbott's Bakery Sourdough Rye
30g unsalted butter
3 brown onions, thinly sliced
2 sprigs thyme, leaves picked
80ml beef stock
Black pepper
1 tbsp Dijon mustard
100g gruyère, grated
15g unsalted butter, softened
Mixed salad leaves, to serve
Method
Melt the butter in a large frying pan over medium-low heat. Add the onions and thyme. Cook, stirring occasionally, for 40–45 minutes until deeply golden, soft and jammy.
Add the beef stock and cook for a further 5 minutes until reduced and glossy. Season with black pepper.
Spread the Dijon mustard over one side of each slice of bread.
Divide half the gruyère between two slices of bread. Top with the caramelised onions and remaining gruyère, then sandwich with the remaining slices.
Butter the outside of each sandwich.
Cook in a frying pan over medium-low heat for 3–4 minutes per side until deeply golden and crisp and the cheese has melted.
Slice in half and serve immediately with the mixed salad leaves.

09/08/2026

Abbott's Bakery Sourdough White is the perfect canvas for this Sticky Date French Toast, layered with rich caramel flavours to create a breakfast that's as comforting as it is unforgettable.

Serves 2
Ingredients
Sticky Date Caramel
100g Medjool dates, pitted
100ml boiling water
½ tsp bicarbonate of soda
25g unsalted butter
40g brown sugar
75ml thickened cream
French Toast
4 slices Abbott's Bakery Sourdough White
2 eggs
100ml full cream milk
1 tsp vanilla bean paste
½ tsp ground cinnamon
10g unsalted butter
To Serve
100g mascarpone
20g toasted pecans, roughly chopped
Ground cinnamon, for dusting
Method
Place the dates in a heatproof bowl. Pour over the boiling water and stir through the bicarbonate of soda. Leave for 10 minutes.
Blend until smooth. Transfer to a saucepan with the butter, brown sugar, and cream. Cook over medium heat for 3–4 minutes until glossy and pourable.
Whisk together the eggs, milk, vanilla and cinnamon in a shallow dish.
Quickly dip each slice of bread into the custard mixture for 5–10 seconds per side.
Heat the butter in a frying pan over medium heat. Cook the bread for 2–3 minutes per side until golden and lightly crisp around the edges.
Arrange the French toast on a plate. Top with mascarpone, drizzle over the warm sticky date caramel, then finish with the toasted pecans. Serve immediately.

06/08/2026

All the flavours of a classic chicken parm, stacked between two slices of Abbott's Bakery Rustic White. Crispy, cheesy and packed with flavour, it's the kind of sandwich you'll be making on repeat.

Serves 2
Ingredients
4 slices Abbott's Bakery Rustic White
1 large crumbed chicken breast schnitzel
½ cup thick tomato sugo
150g low-moisture mozzarella, sliced
8–10 fresh basil leaves
Rocket leaves, to serve
Method
Cook the chicken schnitzel according to your butcher's instructions until golden and cooked through. Rest for 2 minutes, then cut in half crosswise.
Spoon the tomato sugo over each schnitzel half and top with the sliced mozzarella. Place under a hot grill for 1–2 minutes until the cheese is melted and bubbling.
Lay the bread onto a board.
Place one cheesy schnitzel half onto two slices of bread and top with the basil leaves.
Finish with the remaining slices of bread.
Slice in half and serve immediately with the rocket leaves.

02/08/2026

When lunchtime calls for something a little more inspired, this Charred Lemon Chicken Sandwich delivers. Juicy charred chicken, creamy herbed yoghurt, crisp cucumber and Abbott's Bakery Lower Carb bread come together to create a masterpiece worth savouring.

Serves 2
Ingredients:
4 slices Abbott's Bakery Lower Carb Bread
1 tbsp olive oil
Chicken
500g boneless, skinless chicken thighs
2 tbsp Greek yoghurt
1 tbsp olive oil
1 garlic clove, finely grated
1 tsp smoked paprika
1 tsp ground cumin
½ tsp dried oregano
¼ tsp ground turmeric
Zest of 1 lemon
1 tbsp lemon juice
1 tsp honey
Freshly cracked black pepper
Herbed Yoghurt
180g Greek yoghurt
½ Lebanese cucumber, grated and squeezed dry
2 tbsp finely chopped dill
1 tbsp finely chopped mint
1 small garlic clove, finely grated
1 tbsp lemon juice
Freshly cracked black pepper
To Assemble
8 baby cos leaves
½ Lebanese cucumber, thinly sliced
Method:
Combine all the chicken ingredients in a bowl and toss to coat. Marinate for at least 20 minutes, or overnight if time allows.
Combine all the herbed yoghurt ingredients in a bowl and season to taste.
Heat a grill pan, barbecue or frying pan over medium-high heat. Cook the chicken for 5–6 minutes per side until charred and cooked through. Rest for 5 minutes before slicing.
Brush both sides of the bread lightly with olive oil and toast until golden.
Spread the herbed yoghurt over two slices of bread. Top with the baby cos, sliced chicken and cucumber.
Finish with the remaining slices of bread and serve immediately.

Golden Abbotts Bakery Sourdough Wholemeal French toast topped with maple mascarpone, glossy cinnamon apples and a butter...
28/07/2026

Golden Abbotts Bakery Sourdough Wholemeal French toast topped with maple mascarpone, glossy cinnamon apples and a buttery oat crumble. Inspired by apple crumble fresh from the oven.

Serves 2
Ingredients
50g rolled oats
25g brown sugar
35g unsalted butter, melted
½ tsp ground cinnamon
20g plain flour
Maple Mascarpone
150g mascarpone
1 tbsp maple syrup
½ tsp vanilla bean paste
3 Pink Lady apples
30g unsalted butter
1½ tbsp maple syrup
½ tsp ground cinnamon
1 tsp finely grated lemon zest
1 tbsp water
4 slices Abbotts Bakery Sourdough Wholemeal
2 eggs
100ml milk
1 tsp vanilla bean paste
½ tsp ground cinnamon
20g unsalted butter
Maple syrup
Extra cinnamon
Method
Preheat the oven to 180°C fan-forced.
To make the oat crumble, combine the oats, brown sugar, cinnamon, flour and melted butter in a bowl. Mix until evenly coated and beginning to clump together.
Spread onto a lined baking tray, leaving some larger clusters intact. Bake for 12 minutes or until golden and crisp. Set aside to cool completely.
For the maple mascarpone, combine the mascarpone, maple syrup and vanilla bean paste in a bowl. Stir until smooth and creamy. Refrigerate until needed.
Core the apples and slice into thin half moons, approximately 3mm thick.
Melt the butter in a large frying pan over medium heat. Add the apples, maple syrup, cinnamon, lemon zest, and water. Cook for 5 minutes, gently turning occasionally, until the apples are tender around the edges and coated in a glossy maple glaze. Remove from the heat.
Whisk together the eggs, milk, vanilla and cinnamon in a shallow dish.
Dip each slice of bread into the mixture, coating both sides evenly.
Melt the butter in a large frying pan over medium heat. Cook the bread for 3 minutes on each side until deeply golden and crisp around the edges.
Arrange the French toast on a serving platter, slightly overlapping.
Spoon the maple mascarpone through the centre of the toast, leaving the golden edges visible. Fan the apples over the mascarpone and spoon over any remaining glaze from the pan.
Add a few small dollops of mascarpone between the apples, scatter over the oat crumble and top with maple syrup and a dusting of cinnamon.

Inspired by coastal Italian restaurants, this sandwich layers crisp golden calamari with peppery rocket, quick-pickled f...
26/07/2026

Inspired by coastal Italian restaurants, this sandwich layers crisp golden calamari with peppery rocket, quick-pickled fennel and silky lemon aioli between slices of soft Abbotts Rustic White. ⁠

Serves 2⁠
Ingredients⁠
Quick Pickled Fennel⁠
1 small fennel bulb, very thinly sliced⁠
80ml white wine vinegar⁠
80ml water⁠
1 tbsp caster sugar⁠
Lemon Aioli⁠
100g whole egg mayonnaise⁠
1 small garlic clove, finely grated⁠
Finely grated zest of ½ lemon⁠
1 tbsp lemon juice⁠
Calamari⁠
400g squid tubes, cleaned and sliced into 1cm rings⁠
100g plain flour⁠
50g fine semolina⁠
½ tsp freshly cracked black pepper⁠
Vegetable oil, for frying⁠
To Assemble⁠
4 slices Abbotts Rustic White⁠
2 generous handfuls rocket⁠
Lemon wedges, to serve⁠
Method⁠
Combine the vinegar, water, and sugar in a bowl, stirring until dissolved. Add the fennel and leave to pickle for at least 30 minutes. Drain well.⁠
For the aioli, combine the mayonnaise, garlic, lemon zest, and lemon juice in a bowl. Mix until smooth.⁠
Pat the calamari completely dry with a paper towel. Toss with the flour, semolina, and pepper until evenly coated.⁠
Heat vegetable oil to 180°C in a deep saucepan. Fry the calamari in small batches for 1½–2 minutes until lightly golden and crisp. Drain on a wire rack.⁠
Spread the lemon aioli generously over each slice of bread.⁠
Top two slices with rocket, calamari and a generous handful of drained pickled fennel.⁠
Finish with the remaining slices of bread and serve immediately with lemon wedges.

Address

Sydney, NSW

Telephone

+611800302437

Website

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