Messina Eats Shadow Baking
In a Messina Eats first, we're collaborating with Shadow Baking — the brain child of our own Messina chefs for a breakfast patisserie feast.
WHEN: Saturday 16th September, 8am until sold out
WHERE: 1 Rich Street, Marrickville (Mothership)
If you haven't heard of Shadow Baking, it's about time you add them to your Sydney pastry radar. Famous for unexpected Australiana / French combos and croissants so flaky you need a bib — also notoriously hard to get your hands on as they pop up "every now and then" at the Cannery Markets and sell out within a few hours.
Founded by three Messina head chefs, who think up all of our custom hot tubs, bavarians, cookie pies and cakes — it's no secret that they're pretty good in the kitchen (no bias) and like to keep their fingers in many pies.
The team have developed signature viennoserie which will feature at the event, as well as limited edition specials and hot made-to-order dishes which have never been produced.
It wouldn't be a Messina Eats without a collaboration dessert and we're brining out the big guns: kouign–amann custard gelato sandwich, filled with vanilla caramel.
Reuben Croissant Sandwich
Pretzel croissant, house-made pastrami, Russian dressing, Swiss gruyère, sauerkraut & pickles
Vegemite Avocado Scroll
Vegemite scroll, cheddar, smashed avo, fermented chilli egg jam & pecorino
'Eggs Benedict’ Tart
Croissant dough tart, sautéed silverbeet, bacon, smoked scamorza, poached egg, hollandaise sauce & potato rosti soldiers
Mushroom Pain Suisse
Sautéed mushrooms, shiitake béchamel sauce, sesame seeds & parmesan cheese
Garlic & Rosemary Focaccia
Confit garlic, rosemary & olive oil
Custard Tart Danish
Croissant dough, vanilla custard, nutmeg
Chocolate Hazelnut Croissant
Chocolate hazelnut frangipane, Messinatella & roasted hazelnuts
Macadamia & Mandarin Croissant
Macadamia frangipane & mandarin marmalade
Coconut & Pandan Brioche
Brioche, pandan custard & coconut chew
Marrickville local Double Roasters will be popping up for the event, making freshly brewed coffees all morning to accompany your brekky, so don't forget to bring your keep cup. We'll have plenty of seating and banging tunes, so you can stay entertained while you queue and the Marrickville store will be open from 8am.
Where can I get Shadow Baking after Messina Eats?
Luckily they're opening a permanent store in Darlinghurst next to our OG Messina later in the year, where they'll be serving up signatures and weekly specials, using Messina milk, chocolate hazelnut spread, dulce de leche and chocolate. Rumour has it you'll be able to add scoops to your goods to make them extra decadent.
Who makes up the Shadow Baking Motley Crew?
Tom Mitchell – executive chef at Messina for nine years and previously at Zumbo Patisserie.
Florian Fritsch – head chef at Messina for eight years, previously worked at Dinner by Heston and Rockpool.
Remi Talbot – full time Shadow Baker, previously our head chef at the Messina Creative Restaurant for six years and a pastry chef at Den (Japan).
Messina Has Returned Home To AdelaideAfter spending over 20 years on the East Coast of Australia, perfecting the art of making what we think is arguably some of the best gelato on the planet, we are delighted to bring our gelato to home turf in Adelaide.
Messina Eats Wonderbao
It's been four long awaited years — Wonderbao are coming back to Sydney for a Lunar New Year pop up, featuring Mango Pancakes!
A trip to the Messina FarmsWe took a recent trip down to the Messina farms in Victoria to see what's been happening on both our dairy and hazelnut farms — see what we've been up to.