Bakers Toshiyuki Miyazawa and Heejung Kim have been jumping between businesses for years, including time together at Sydney’s Bourke Street Bakery. Now, they have opened their their first independent project, Goose Bakery Café, in Glebe.
Toshiyuki Miyazawa makes the daily sourdough loaves, baguettes and fruit-dotted brioche while Heejung makes the café’s signature miniature charcoal macarons, along with danishes, croissants, cupcakes, cakes, animal-themed biscuits, and salted caramel and rum-infused tarts. Heejung also designed the store – an impressive feat considering the space’s warm and welcoming atmosphere.
Art lovers themselves, Toshiyuki and Heejung also use the space as a gallery, where they promote and sell the works of local artists.