Round two for LoDe Pies and Pastries

Round two for LoDe Pies and Pastries

interior of LoDe Pies and Pastries, glass case with pastries inside, and in the background a range of commercial bakery equipment

High-end bakery LoDe Pies and Pastries has been making waves in the industry since it first opened in November 2021. Co-owned by former Est and Rockpool chef Benji Spencer, Sydney chef Federico Zanellato (of Lumi Dining and Restaurant Leo), and former Lumi chef Lorenzo Librino, LoDe is committed to bringing premium products to the market.

This has been very well received, with its first location in Surry Hills proving immensely popular with customers. Now the bakery has expanded, opening a second location in Circular Quay, Sydney.

“It’s busy and vibrant, and you can get the best of what Sydney has to offer within walking distance. It’ in line with where we want to be,” Benji told Broadsheet.

“We’re excited about growing the business so that most of Sydney—if not all of Sydney—can get a taste of what we’re going. Our goal is to be known as the place to visit.”

LoDe gained a lot of focus and popularity earlier this year as a result of their now-famous $20 pie—a pithivier filled with wagyu brisket and shitake mushrooms that takes over three days to make.

Customers can find this classic LoDe speciality, along with some of their other specialities at the new Circular Quay location. Some of the bakery’s favourites, however, will not be making the trip over to Circular Quay.

LoDe’s famous Crown on 487 pastry (a croissant glazed with raspberry, stuffed with white chocolate crème, and dusted with rose petals and pistachios) will only be available at the flagship store in Surry Hills.

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