BAKER
ISSUE 01

JULY 2022*PASTRY PRINT IS NOT DEAD

THE TALES OF A SEASIDE
COURTYARD
1CLASS OF 2022
Hummus and Eggplant

The Plain

AlmondPain au Chocolat

Savoury
Monkey Bread

Lamb, Red Wine &Plum Sausage Roll

Honey Ham & Cheese

Cinnamon Scroll

Veggie Sausage Roll

Dustin Henderson

Atticus Finch

Kouign-amann
Jules Winefield

John Bender

Sweet
Monkey BreadElle Woods

2

Amélie Poulain

Hermione Granger

Wednesday Adams

Dickie Greenleaf

Tyler DurdenHigh Roller

Raisin Snail

Inspector Clouseau3THE THREE
RULES OFPASTRY
		 AS BROKEN
				BY JAMESSIDERIS,FOUNDER OFROLLERS
BAKEHOUSE

1.

master ARTISANLEARN YOUR CRAFT FROM A
coffee and croissants is a nod to theAmericans who ‘just do two things reallysimply and really well.’

The business of viennoiserie is steepedin centuries of tradition, technique andspecialist knowledge. Apprentices train
for years in lauded bakeries aroundcontinental Europe to learn the secretsof the trade.
But just because something has been
done one way forever doesn’t mean
that’s the way it has to be done ad
infinitum.
James Sideris taught himself how tobake via YouTube videos and books
while he was studying commerce andlaw at university. It’s safe to say hesubbed out statistics for sweets pretty
quickly as he began to master the artof pastry, spending his days zooming inon videos to inspect the exact thickness
to which an online pastry chef would
laminate their croissant dough. He
then applied this URL knowledge to real
life, where trial and error (and a lot of
research at established bakeries) led
to a muffin-making side-hustle from hishome kitchen.
He founded Rollers Bakehouse in 2018as the culmination of everything he hadlearnt so far.

2.

French DO

DO AS THE 		

Despite the French origins (and names)
for nearly every type of pastry inexistence, James is inspired by 90s hiphop, American-style service and thePalm Springs desert when crafting theconcepts for his desserts. Rollers pays
homage to the croissant and coffee
culture of the great US of A. Sacré bleu!

A hole-in-the-wall bakery tucked into alaneway close to the surf is about as far
away from Paris as you can get.

3.

STICK TO THE

classics

Cream-stuffed éclairs? Chaussure aux
pommes? Not here! James combinesclassic French techniques with modern
flavours to create original concoctions
like curried banana pastries, ‘sausageroll’ croissants and pavlova danishes.
‘It’s not about being the cafe down
the road that slices open a croissantand puts ham and cheese inside it.
That’s too easy,’ says James. ‘It has to
be incorporated into the croissant,technically part of it.’Pain au chocolat made with charcoal
dough, spanakopita rolled into a
crescent rather than a filo pie, or lox
salmon croissants spiked with cocktail
onions and nigella seed bagel topping.
It’s not untraditional, but it’s a new spin
on nostalgic flavour combinations.
‘You could have somebody who’s
worked in chef hatted restaurants asa pastry chef but get them to try andmake croissants and they won’t be able
to nail it,’ he explains. ‘Pastry is its own
niche little thing, it takes so much toperfect.’
Even more so when you’re breaking
the mould.

Clay pink hues, concrete render andcharcoal-coloured breezeblocks
gesture to Californian desert
architecture with a Miami twist,
while the streamlined offering of just

45

It’s All
Strength In

ABOUTNUMBERS
There are no winners or losers,
points or deductions… just a goodold-fashioned ice-breaker. Take
their recommendations or playalong at home, it’s up to you!

What is your favourite movie of all time?
The Grand Budapest Hotel. Say no more, justwatch it! Max
What was the last book you read? ‘Kitchen
Confidential’ by Anthony Bourdain. Highly
recommend. Bart
What was your biggest failure in the
kitchen? Starting at Rollers I forgot toattach the milk bladders properly for four
weekends in a row, resulting in five litres ofspilt milk. I thought I’d get fired. Max
6What was the last thing that made you
laugh? ‘The Office’ (American). It made melaugh so much my stomach hurt. Juan
What two things would you bring to adesert island? A journal to write a bestselling memoir for after I’m rescued and amirror because you gotta stay cute. Ryan
What track always ends up on the‘Bart- curated’ playlist? “Sweetest Thing
On This Side Of Heaven” Papa bear &His Cubs. Bart
What gets you out of bed? Food! No matter
if it’s 3am or 7am. Michelle
What’s the best food trend right now?
Probably Emily Mariko’s TikTok trend,
mashed salmon (I prefer tofu), mixed withrice. Add Siracha, Kewpie mayo, soy sauce
and serve with avo, edamame, ginger andkimchi. Use snack sized seaweed to eat it
like deconstructed sushi. Malin

The twice-baked
almond croissantmountain.
7

What’s your favourite travel destination?
The French Pyrenees during the summer
as it’s so beautiful. Simon
Favourite Netflix binge? ‘Prison Break’. It’s
just so addictive. Helena
What’s your current obsession? Homemade
breakfast burritos with scrambled eggs,
mushrooms, onion, capsicum, spinach,tomato and pesto spread. YUM. Simay
8

What’s the bravest thing you’ve ever done?
Moved to France when I was 19 and worked
for free in a country bakery, in a town called
Forcalquier. I didn’t know the language at all!
Simon
What would your last meal on earth be?
My mum’s homemade Lasagna. It’s delicious!
Karol

9

intimacies

SMALL

Artist Kate Vella paints still lifes
from her home studio in theSouthern Highlands that havefound resonance around thecountry. Through an oldtechnique of layering called‘pentimento’, she evokes depth,
feeling and memory throughsimple domestic interiors. Her
new show ‘Lyricism’ is on
this month at Michael Reid
Northern Beaches.
‘It’s quite profound to me that someone
else might see a pretty vignette of a vase,a teacup and a book, but to me it’s more
emotional and has a lot more meaning thanjust that,’ says artist Kate Vella. ‘I am really
into painting what I feel.’
The gap between the literal subject matterof Kate’s paintings and the life that can berendered from their inanimate forms byeach viewer is what intrigues her about
her own vocation. Something that is still amystery even to her now, a full-time artist.

‘It’s a really good analogy to my work andthe way I paint,’ she says of the concept oflyricism as an artistic style. ‘When I work I
just let it all come from inside.’
Kate has only been painting full time forfive years, but she’s been busy right fromthe beginning. She’s participated in groupshows, held sold-out solo exhibitions andbeen shortlisted for national prizes.
But it was only really when she decided
to settle down where she is now - on thequiet side of a sleepy village in the SouthernHighlands of New South Wales with a guest
bedroom-turned artist studio - that she wasable to fully release the painter that had forso long lived inside her.
‘I just love my home, I love my garden and I
love my surroundings,’ she says. ‘So I needto paint what I’m seeing around me, things
that make me feel happy, things that makeme feel at home.’

Kate talks about people who have seen
her paintings and been struck by small
fragments of childhood memories dislodged
at the sight of a ceramic bowl with a specificmoulded pattern upon the surface.
‘To have more depth is always the goal,’ shesays. ‘When you look at something, it’s gotta
move you. When you’re making art, you haveto say, “Is this just a beautiful painting or is it
moving me? Is it touching me a little bit? Has
it got an effect on me?”

“When you look at
something, it’s gotta
move you.”
Imagery by Amy Woolley - Poppies and Stories, 2022

Imagery by Amy Woolley - Wattle in Pink Jug, 2022, Acrylic on Canvas
10

Her new show ‘Lyricism’ opens at Michael
Reid Northern Beaches this month, andthe title gestures towards the expressionof emotion through aesthetics that drives
Kate’s practice. It’s also a union that has
also long dominated the Western artistic
tradition.

Her compositions are bright and nostalgic,
dark backgrounds peppered with colourful
flowers and texturally rendered implements
like kettles, whisks and bowls. An intricately
coloured vase pierced with raspberry-huedorchids surveys the table, a lemon segment
rests on a vintage-patterned plate, an old11

as subject matter is old or antique; it hashistory. I like to reimagine it in a new light,
and bring a new identity to it.’Kate’s scenes look small but they are thenarrative of home - the vast story of thedomestic interior rendered personal anduniversal all at once.

Imagery by Amy Woolley - Freshly Picked Poppies, 2022

fashioned hand beater the same weatheredcolour as a neighbouring eucalypt branchlies lazily against a scalloped pastry tin
beside it.
A human presence flickers across thetableau (someone had to slice those apple
pieces) but they are invisible, potentiallystanding to one side of the frame or having
drifted into the next room. Their absence
gives new life to the tablescape, like a terrain
populated by a village of vivified objects,
each with their own character.
The tradition of still life painting is like
this: inanimate pieces made alive by
texture, colour and shadow. Like the greatAustralian artists in this canon such as
Cressida Campbell and Margaret Olley (herinspirations!), Kate deploys softness, colourand detail to animate these everyday objects
with deeper meaning. Typically, these small
household beauties are easily overlooked
but through Kate’s painterly eye they
become symbols of an emotional landscape.
‘That “home” feeling is in my work,’ she says,
hinting that the nostalgia that resonates
so strongly with her viewers comes froma combination of form and the sense ofhistory in the objects she chooses to depict.
‘It’s not just a pretty vase that’s been
manufactured or mass-produced. I would
say everything I find or I’ve been drawn to
12

To achieve this fine balance of playfulness
and organic form, she uses a techniquecalled ‘pentimento’ - a process by which
earlier forms of a painting can be glimpsed
underneath its final form. The nascentversion of a composition is painted over witha revised version, a process of layering thatcreates the texture, depth and gravity Kate
longs for in her final pieces.
‘I meditate when I paint,’ she says. ‘I’m always
going within, I really try to shut out the world
and work from within me, from a place ofbeing present in my work. That makes me intouch with my feelings and my emotions, andmy emotions just come out in the paintings.’
The pentimento style helps this affective
intent, loading drama and meaning into wellsof colour and lashes of three-dimensional
brushwork. ‘I exaggerate the shadows, I
exaggerate the brightness of the light,’ shesays of the way she paints. ‘It’s an emotional
expression. I’m expressing my feelings, mydeep feelings, as I’m working. I’m being very
present in that moment.’
Kate’s practice is a meeting point for many
opposites. Past and present, draft and final,
realism and the imaginary, the intimate andthe epic. By combining historical images
with a practice of presentism, she brings inbumpiness and reality, rendering homes asplaces of comfort but also of meaning andmemory.

‘I don’t want a smoothsurface. That, to me, is
not what it’s about.’
13

MAKE ME

LEMON
CURD

Ingredients

Method250g fresh lemon juice

On a low heat, melt the butter together with thejuice and zest.

250g unsalted butter
250g whole eggs
50g egg yolks
150g caster sugar
Zest of 3 small lemons

In another bowl, whisk together eggs, yolks and sugar.
Slowly pour, in small batches at a time, the juice mix overthe egg mixture to bring the mixture up to temperature.
Stir constantly and once all is incorporated transfer
back to the saucepan.
Bring up to a boil for 2-3 mins, whisking continuously.
When the mixture has reached the desired consistency,
remove it from the heat. Once cool, transfer into asterilised jar and store in the fridge.

*Serve as filling in your favourite cake, on top of a croissant or juststraight from the jar.
*Will last in an airtight container in the fridge for up to two weeks

14

15

MAKE MEBLUEBERRY& BASIL
JAM

Ingredients

Method500g blueberries

Combine all ingredients in a heavy-bottomed pot.

12.5g vanilla bean paste

Place the pot over a low heat and bring to asimmer, stirring occasionally for about 20-30
minutes.

250g sugar
Juice 1/2 large lemon
Zest from 1/2 lemon

Carefully remove bay leaves (be cautious as thejam will be very hot.)

2 bay leaves

Leave to cool before transferring into a glass jar.

2.5g fresh basil

Transfer into a sterilised jar and store theblueberry and basil jam in the fridge.
*Will last in an airtight container in the fridge for up to
three months*Vanilla seeds or essence can be used as a substitutefor paste. Adjust the quantities accordingly (less seeds,
more essence).

16

17

AARONWOOD,
FOUNDEROF WOODAND COCOFFEE.

The last thing that made you laugh? My cat
Luna rolling around on the lounge floor, total
weirdo. I love her!
What does taste mean to you? Taste is
everything, our connection to the outside
world, communication, survival. I’m
constantly amazed at how everyone tastes
in a slightly different way and there is somuch to learn and offer. No one is right orwrong. You just gotta have an open mind
and be open to sensing something new anddifferent.
What would your last meal on earth be?
Fruit, fruit, lots of fruit.
Who was your role model growing up? Geez
so many, Vivienne Westwood, Prince, all theDadaists, Ian Mckaye, Yan Can Cook... Prettymuch anyone and anything that proved you
can do anything yourself and to do it just be
yourself.
What gets you out of bed? Coffee,music, family.
Something new you have learnt lately? I’ve
been learning Te Reo Maori, the indigenous
language of Aotearoa/New Zealand. I lovelanguage and how much it can teach us
about the world and change our perceptions

Most underrated flavour combination?
Sweet and herbal, like vanilla and bayleaf ormaple and rosemary.
Why did you start Wood and Co? Because I
can’t work for anyone else and I’m obsessedwith coffee! Plus I had too many friends
working in coffee around the world that it
made sense to purchase their coffee, roast
it and represent it.
What do you love about coffee? Everyone
loves coffee, it can be fancy, it can be dumb.
I have met the most amazing people throughcoffee: baristas, cafe owners, producers,
designers, artists, musicians. Coffee creates
community.
What is your go-to brew? Filter 24/7. If I’m athome or brewing for someone then I’ll bustout a V60, if I’m at a cafe then batch all theway.

Co-founder of Wood and Co. coffee, Aaron Wood, says that coffee
creates a community. Surely no one could dispute that! The caffeine
connoisseur shells out more pearls of wisdom in this interview on thenature of taste, learning new languages and being your own boss.
18

What inspired you to make a Rollers Filter
Blend? We wanted to create a filter optionthat was consistent, great to smash somecroissants with and would be enjoyed byeveryone who loves Rollers.
19

GARDENING 				 IN SYDNEY’S
UNDERWATER
				 FORESTS.

At some point in the 1980s, 70 kilometres of underwater crayweed
forests vanished from Sydney’s coastline from Palm Beach to Cronulla.
Now a group of scientists and locals dubbed ‘Operation Crayweed’ haveteamed up to return the native Australian species to the city’s shores.
Upon first glance, Operation Crayweedsounds like a highly specialised military
mission. With a name that serious, you’d
expect it to refer to a dangerous, highstakes war plan that happened forty years
ago under a thick veil of secrecy; only now
able to be revealed to the public after astatute of limitations has passed.
What it doesn’t sound like is a group of
Sydney-based scientists and civilian marine
enthusiasts. But that’s exactly what it is.
And their mission, though not top-secret,is definitely about saving the world.
This team formed in 2011 with the objectiveof bringing crayweed - a distinct, yellow
seaweed native to Australia - back to thecoastline it used to populate. No one quite
knows why or when it vanished (most agree
that it was in the early 1980s and probably
due to water pollution from Sydney’s sewers
flowing directly into the open ocean).
Its disappearance was only discovered in
the late 2000s by local researcher Melinda
Coleman, who visited marine herbarium
archives and found evidence of abundant
crayweed forests stretching from Palm
Beach to Cronulla that were now
completely gone.
When she presented her research in 2008,
she showed that crayweed had been missing
from the coastline for more than two
decades, and no one had noticed until now.
‘We often take many of these benefits thatcoastal environments provide for granted,
because we’ve always enjoyed them,’ says
Adriana Vergés, a professor of biologicalsciences at the University of New South
Wales and one of Operation Crayweed’s
leaders. She specialises in the conservationof algal forests and seagrass meadows andis a lead member of Operation Crayweed.

Photography courtesy of John Turnbull
20

In response to this unseen loss, Melinda andfive other scientists established Operation
Crayweed with the aim of returning
crayweed forests to marine habitats up anddown the Sydney coastline. Now including
research associates, students and citizen
marine enthusiasts, Operation Crayweed
treats 70 kilometres of coast from Palm
Beach to Cronulla. They have alreadyestablished six self-sustaining crayweed
populations along this stretch, including
the aquatic reserve in Manly’s Cabbage
Tree Bay.

“It’s usually only whenmarine habitats
disappear that werealise how importantthey were.”
Crayweed in particular is critical to thehealth of Sydney’s marine ecologies. ‘Forestsof crayweed are quite similar to forests
on land - they provide food and shelter for
hundreds of species,’ explains Adriana.
‘Our work has shown that the overall
ecological community that crayweed
supports is unique and distinct to thecommunities supported by other seaweeds,’
she says. ‘Crayweed is particularly wellknown to fisheries, as it is very strongly
associated with abalone and rock lobster,which are Australia’s most valuable
fisheries.’
The actual ‘planting’ of crayweed forests
is basically a process of underwater
gardening. Divers kitted in scuba gear install
hard plastic mesh along the surface ofunderwater rock shelves using underwater
drills. (‘We’ve tried many other materials,
including so-called biodegradable plastic,
coconut fibres and other similar organic
materials, but unfortunately these don’t
21

Sta

ge 1 - Laminate the doughand rest o
ve
r

nig

The results have been astounding. From thevery first test of crayweed translocation in
Sydney’s bays, the species thrived in their
new ocean homes. The habitats proved to
be extra conducive to seaweed sex, meaning
the populations were reproductive and selfsustaining with new ‘craybies’.

22

pr
ov
eo
ve
rn

St
ag
e4

-B

ak
e

!
en

It’s not a small mission, but with six healthy
crayweed populations already nestled into
new homes and more in the works as thegroup receives more funding, the future
looks bright for this stretch of treasured
beachland.

The communities of crayweed almost
become a symbol for the humancommunities that live in parallel. When underwater is healthy, so are those on dry land.

ts

ld
go
til
un

‘Our overarching aim is to re-establish
crayweed to the entire metropolitan
coastline where it used to thrive, toeffectively reverse the local extinction of thespecies,’ says Adriana.

And when it comes to the culture of theNorthern Beaches, marine environments
have a philosophical importance too. ‘Coastal
ecosystems are important for our sense ofidentity,’ she emphasises.

dough toA PLAIN CROISSANT‘Coastal environments are incredibly
important to us humans,’ says Adriana.
‘They are extremely productive, they sustain
biodiversity, filter nutrients, capture carbon,
support fisheries and protect our coastlines
from erosion.’t‘Once the mesh is bolted we go to nearby
crayweed forests and we collect healthy
adult individuals, which we then transplant
onto the mesh using cable ties,’ she says.

he

-L
ea
ve

What’s more, restoring crayweed forests
along the coast will have effects above water,
too.

cr
ois
sa
n

St
ag
e3

work as they don’t survive the major
wave energy that we get where crayweed
generally lives,’ explains Adriana.)

THE

Photography courtesy of John Turnbull2

shape i
nto
nd

t
igh

e
l
c
OF
y
c
e
f
li

ht

ge
Sta

a
ut
ll o
o
-R

Members of the public can get involved
with Operation Crayweed’s planting
projects via their website and social
media pages. Donations can be made at:operationcrayweed.com.

23

r.
te

bu
t

Do you have a motto you live by? Recently I
started saying ‘I get to do’ instead of ‘I have to
do’ when going about my days. For example,
I would tell myself ‘I get to go to work today
and see my friends, I get to go to the gym
and feel good, I get to eat croissants anddrink coffee’ and it has completely shifted
my outlook on life as these are all things I’m
grateful to be able to do.

ch
othe
r.

r
ou
e
v
our bread, we lo
e
v
o
l
We

ost of
But m

e
ve
o
l
e
all, wa

LULU
SUMPTER

Lulu Sumpter is the eyes and ears of Rollers Bakehouse. She knows
your name, your coffee order and exactly what kind of pastry you
probably feel like today. But how well do you know Lulu?
How long have you been working at Rollers?
Three and a half years.
What’s your favourite thing about Rollers?
The vibe. Whether you’re working there or
your’e a customer the vibe is always uplifting,friendly and fun.
What does the word ‘taste’ mean to you?
Taste to me is so personal and from a
conversational point of view, it can be a way
to connect to others close to you about what
you like and dislike.

24

What’s the most Australian thing about
you? The fact that I love Aussie pub food.
There’s nothing quite like a Chicken Parmi
at the local Hilton hotel.
Which is your all time favourite croissant?
The Hummus & Eggplant is the GOAT
(greatest of all time) of all savoury
croissants. As for sweets, we did thiscurried banana and butterscotch one twoyears ago and I haven’t been able to get it
off my mind since. It was such an interestingcombination of flavours that left you wanting
more and more.

What do you like doing in your spare time?
I’m a bit of a self-care-comes-first type of
person, so I like to do a lot of things that fillup my cup. That involves going to the local
community gym, saunas, ice baths, readingbooks about the brain and listening to
podcasts about the science of health andhealing.
Which is your favourite emoji? The woman
holding her hand out to the side like a
waitress, she looks super sassy and I love it.
Who makes you laugh the hardest?
Definitely Mitch at Rollers. His quick wit andbrutally honest personality gets me every
single time. We have that kind of relationshipthat revolves around playful teasing in thebest way possible.

What’s the most interesting thing you’ve
read or seen this week? I recently listened toa podcast on the empathy circuit that is built
into the structure of our brains and how
we are innately wired to connect to others.
When you strengthen your empathy circuitby working on having compassion for thosearound you, you actually tend to increase
your overall well-being.
What’s your party trick? Being able to recite
the majority of the lines from Finding Nemo.
Who is your celebrity crush? Always has
been and always will be, Dave Franco. His
handsome face and cheeky smile gets me!
Where do you see yourself in five years?
I see myself working as a relationshipand connection specialist. Whether thatbe running my own program or working
alongside others in a team. I’m also pretty
sure I’ll be doing a random shift here or
there for Jimmy at Rollers in five years time.
Got to stay a part of the Rollers family.

25

R

SE

OV
E

OU

D IN A BAK
R
A
EH
E
H

ROLLERSRADIOFOR
ANY COFFEEDRINKING MOOD
͂Vol. 1 - Vol. 10

TOP HITS`

1. Electric Relaxation - A Tribe Called Quest / 2. Where I’m From - Digable
Planets / 3. All Gates Open - CAN / 4. Harvest Moon - Neil Young / 5. Suddenly- Drugdealer / 6. Inspiration Information - Shuggie Otis / 7. The Light Common 8. / Circle Of Love - Steve Miller Band / 9. 93 ‘Til Infinity - Souls
Of Mischief / 10. I Can’t Go For That (No Can Do) - Daryl Hall & John Oates.

26

27

SOLVE IT
WHILE
YOU SIPSPOT THE DIFFRENCE

Crossword Puzzle
1

2

3

4

5

6
7

8

9

10
11

12

13

14

15

16

17
18

30

29

19

31

28

32

27

20

33

35
25

22
23

24
23

38
39

Down:
1.
2.
3.
4.
5.
6.

purple in colour
used especially in Mexican-style cooking

a type of trade
multilayered, laminated sweet pastry
something that makes the perfect croissantfatty substance

11
9

21. a spice
22. sugary
23. something you pick apart

12

17
16

14
13

48

42
40

41

19
18

51
53

52

54
55

56
57

10

58

8

M

I

A

H

60

6

61

4

62
63

3

64
65

2

Scan for answers

I

59

5

20. oval nut

C

50

7

confectionery.

15. simple
16. ﬁrm dry brittle surface
18. steeping coﬀee grounds in room
temperature or cold water15

12. native fruit to japan
13. a type of dough16. typically sweetened and eaten as
17. a person who spends freely in luxurious
living19. salty

14. rollers bakehouse location

28

8. a French crescent-shaped roll
10. a type of cheese

7. oﬀ-beat
9. brand of coﬀee
11. a suburb in the northern beaches

21

20

Across:

47

43

49

22

S

46

44

36
37

L

45

34

26
21

W

66
1

69

68

67

29

JANUARY 2022

COLOUR- ME-IN SO FAR SO GOOD.
We started theyear with a tasteof Italy… The MED
VEG.

Remember when
white choc andraspberry got
together? A cruffin
was born…

We hosted Easterand delivered
not your averagebun.
We created a
COOKIES & CREAM
without the brain
freeze and it
popped off.
The AlmondCroissant got agrammy! She’s beenin the Top 10 all year
and we can’t get her
out of our heads.
We prepared
for the freestyleskiing finals.

AUGUST 2022

We got a glow up andturned pastry into
beauty products.

30

We celebrated our
4th birthday with abirthday cake twice
bake and delivered it
all over Sydney!

31

32

33

THIS GUY
SPENDS
		 MORETIME INTHE COURTYARD THAN
IN HIS OWN
LIVINGROOM . . .
34

Lochie is the typical guy next door. Except he’s not actually next door as
he spends all his time at Rollers. We’re not complaining! With a passion
for fashion, great coffee and his black labrador pup, Bear, Lochie’s thekind of person you’d be delighted to end up in a conversation with. So
let us save you the trouble of tracking him down. Here’s a chat with him
right here.

What gets you up in the morning?
The thought of taking Bear and walking
down to Rollers for a fresh batch of filter
coffee.
What’s your favourite coffee? The
bottomless filter is my favourite, as it givesme the unlimited option of how many cups ofcoffee my heart desires. Also gives me cool
American vibes from old movies.
What’s your favourite food item on
our menu? I always go for the Vegan
Granola, it’s amazing. ‘Croissant-wise’ I loveto steal half of the Choc Almond that my
girlfriend, Georgia, usually orders.

What’s your favourite memory from
Rollers? A recent memory I have is when
the floods affected Manly and my girlfriend
and I walked down to Rollers to make sureeverything was still in place. The rain was
pouring down heavily at the time so we could
see from a distance that the Bakehouse waspretty empty. To our surprise, entering thecourtyard we see barista Max being silly,
sitting on the concrete bench in the raineating a croissant for some TikTok content.
He was drenched. The floods luckily didn’t
affect the Bakehouse too bad! It was arandom but fun memory. We all had a laugh!

35

Baked.

ROLLERS BAKEHOUSE
36