From a passion created from covid-19 lockdowns to a bricks-and-mortar store – via a wholesale-based business – Idle Hands has already forged a name for itself throughout Adelaide.

Owner Lewis McDonald said his love for baking sourdough was a habit that essentially got out of hand very fast.

“It became an obsession,” he said to Broadsheet.

Lewis said he was approached by Lolly Heaney and Ben Golotta from House Warmers, who were looking to add a hospitality-based business into the creative hub they were sharing with a photography studio called Common Uncommon. It was a not-to-be missed opportunity, and after bringing his sister Ella on board, he jumped at the chance.

“Within about 30 minutes of that post going up on Instagram I had about four friends independently message me saying ‘hey, you should do this’. Right place, right time, right people, you know, it was just meant to be,” Lewis said.

After opening their doors earlier this year, Lewis and the Idle Hands team set about crafting the prefect menu. Think Lewis’s signature breads and pastries that sit alongside sourdough cardamom buns and custard tarts, as well as dark chocolate rye cookies. All this is served alongside a pared back beverage menu of coffee, builder’s tea and, in a flash of genius, hot or cold Milo. However, you won’t find any alternative milks, matcha or even chocolate-dusted cappuccinos.

Why is this? Well in a past life Lewis managed Exchange Coffee in a time that pre-dated oat milk as an alternative. In fact, Lewis said when his Italian friends come in they give him a little nod of appreciation.

Lewis said he decided not to include matcha on the menu after having spent time living and working in Japan.

“I’ve had it [matcha] in its proper environment where it’s as good as it’ll ever be,” he said, adding the addition of strawberry jam and oat milk that is commonly found in Australian cafes just didn’t sit right with him.

“Seeing the smile on people’s faces when they come in and see Milo on the menu or a good old ham and cheese sandwich in the cabinet… for me that’s what hospitality is all about at the end of the day.”