Gelato Messina has expanded their bakery offerings with a new Shadow Baking shopfront recently opening in Marrickville, which has generated quite a buzz among Sydney’s pastry lovers.

Shadow Baking, the brainchild of three Gelato Messina chefs, promises to take the city’s pastry scene by storm, building on the reputation from the first location in Darlinghurst.

Tom Mitchell, Remi Talbot, and Florian Fritsch are the three minds behind Shadow Baking, which got its start at The Cannery Markets in Sydney before making the leap to bricks and mortar in 2023.

Tom, Florian, and Remi have long been known for their innovative, flavour-packed gelatos, cakes, and other sweet treats. Now, they are channelling their boundless creativity into the world of Viennoiserie and baked goods.

The Marrickville Shadow Baking store’s debut was anything but conventional. Before making the leap to a permanent space, the trio tested their pastries with a pop-up in the Messina HQ car park. The response was overwhelming.

What began as a humble experiment quickly turned into a permanent offering, and since 2023 Shadow Baking has operated out of a sleek, air-conditioned corner of Messina’s headquarters.

Shadow Baking’s menu features an array of pastries, from flaky croissants to decadent filled delights, each showcasing the trio’s signature approach to flavour.

But it’s not just about pastries. The team has also integrated exclusive gelato collaborations into the mix, allowing customers to indulge in unique affogatos made with inventive gelato flavours, like red velvet or peanut and Nutella fudge.

The bakery’s ambiance is a seamless blend of innovation and comfort, offering not just sweet treats but also high-quality coffee to complement every bite. Whether you’re there for a fresh pastry or a creamy, gelato-infused affogato, Shadow Baking invites patrons to experience a playful yet refined take on classic pastry traditions.