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A.P Bread and Wine is the perfect site for baker Dougal Muffet’s breads and pastries, many of which look as if they could have been baked in an ancient French farmhouse that smells of cassoulet and drying herbs.

A fougasse loaf with dark, dramatic crust; sourdough made with heritage wheat and house-milled grain; thick, caramelised canelés; super-buttery kouign-amanns; sticky, individual peach galettes.

But it’s the Darlinghurst exclusive dine-in options, sent out from a kitchen helmed by chef Jono Fisher, that make the new digs worth repeat visits. A rissole sandwich is made on thick-cut Japanese milk bread, soft against the backyard-barbie crust of the patty. A blue mackerel sanger, piled with pickled fish, scrunches of herbs and a zingy, zesty zhug. Throw in a celery-forward caesar salad, and you’ve got the ideal dinner for when you’re not really having dinner.