Hidden between an empty warehouse and smash repair shop in the Sydney industrial precinct of Campsie, Foli has become an unlikely baking sensation.

The bakery, which opened in July, is the latest venture by the team responsible for popular Darlinghurst wine bar Thecca.

Led by Korean head baker Yewon “Yenny” Yung, Foli is described as being part French, part Japanese, and a little bit Korean, and serves up products that are just as much a feast for the eyes as the tastebuds.

The bakery is co-owned by Eunsok Lee, Taeho Kanf and Junsoo Park and, according to Good Food, is technically meant to be more of a research and development facility for the team ahead of the opening of a new bakery-restaurant in Darlinghurst later this year.

“We saw the shopfront, then we thought, ‘why not renovate this place?’,” Eunsok told Broadsheet.

“The area needed good coffee, and obviously a good bakery as well. We’re gonna bake in this warehouse, so why don’t we create a bakery-cafe?

“I love bread. It’s my love language.”

Under Yenny’s watchful eye, which was trained at France’s Institut National de la Boulangerie Patisserie before she went on to work at world-renowned bakeries Garuharu and Tartine in Seoul, Korea, cinnamon scrolls, salt bread and simple favourites like carrot cake have all been elevated. Each carefully crafted item is small in size, yet big on flavour. However, don’t expect to find a huge croissant range lining the Foli shelves any time soon.

“Croissants are a sign of maximalism in baking… it’s a very complex process of lamination with perfect layers and structure,” Eunsok said.

“Whereas, in contrast, shio pan – or Japanese salt bread – is structurally simple and minimal. You can really sense the depth of flavour and taste all the ingredients. The more you chew, the more the flavours of butter and wheat rise to the surface. It’s beautiful.”