Popular Sydney pasta joint Fabbrica threw open the doors to its brand new bakery in Rozelle last month, with many loyal customers of the pasta store eagerly anticipating the opening of its bread counterpart. The bakery’s opening comes after the success of Fabbrica’s bakery pop-up in Sydney’s King Street during a COVID lockdown in 2021.

“We were at King Street doing all [the bread-based baking] the last couple of years, but we couldn’t make croissants. Now we’ve got all the toys,” Aniruddha Bhosekar, Fabbrica’s head baker, told Broadsheet.

Aniruddha will be joined on Fabbrica’s baking team by Alyce Bennett, who used to work at Humble Bakery. Together, the pair have put together a menu full of classics that customers will recognise from the Fabbrica pasta store’s shelves alongside more experimental offerings such as a savoury masala croissant.

The business has committed to using local butter and flour in all of its bakes, with a plan in the works to partner with regional wheat farmers for bread specials every month. Bread will be large focus for the Fabbrica bakery, as it is for the pasta shop, with Aniruddha drawing inspiration from Roscioli, the famous Pasticceria, salumeria, and restaurant in the Capo de’ Fiori market that is held in Rome, Italy.

“[For the focaccia] we really wanted to go with the Roscioli vibe in Rome,” he said.

“Every time I see the pizzas on Instagram I think, ‘I have to make that here’.”