Staple Bread and Necessities’ owner James Partington has opened his fifth store in the northern Sydney beach suburb of Curl Curl.

This secluded location is a common theme for James’s storefronts and is an intentional choice.

“I’ve built the business around people coming to us; they appreciate what we do. I’ve always said bakery customers should come from as far as the smell travels,” James said to Broadsheet.

Staple Bread and Necessities’ sourdough and pastry range are popular with the locals, with some stores welcoming customers until product is sold out.

The Staple Breads range are made from stone-ground organic rye and whole wheat flour, of which a half-tonne is milled every week by James himself.

Although James delves into some experimentation in his food, he said for the Curl Curl store there will be a tight menu with a focus on local suppliers.

“We keep our staples pretty much the same across the stores, but Seaforth is the spot where we do more experimentation. At Curl Curl, it’s a really tight menu. We’re doing a great sausage roll that uses beef and butter from Copper Tree Farms. The butter goes in our puff pastry – it’s got a beautiful flavour and texture, and ideal water content. It results in a rough-puff that melts in your mouth. And with rye and whole wheat, there’s not as much gluten, so it tastes amazing,” he said.

The new location maintains the brand’s aesthetic of a natural colour palette, creating cohesion across all Staple bakeries.

“We’ve got stainless steel benches with marble fronts, and lovely dried flower arrangements. The idea is the bread and pastry are meant to be in the spotlight, they’re the colour,” James said.

James’ passion for bread first came to fruition following heart surgery in 2012. It was then he realised his dream of owning tucked away beachside bakeries. After years in the industry, James continues to be hands on in every store.

“I love it. Last week, I baked four times,” he said.

“I’m usually on the bench shaping bread and rolling croissants.”