Don’t believe the hype? Then you probably haven’t tried Mike McEnearney’s bread. The former fine-dining chef also did a stint at Iggy’s Bakery and, boy, did he master the art. Try thick slices of the crusty, chewy loaves at this casual canteen-style cafe, slathered in Pepe Saya butter. The rest of the food shines as bright as the cavernous warehouse space, too; from the likes of wood-roasted chicken with spring carrots and aioli, to a crunchy salad of shaved cabbage and fennel with iceberg lettuce, raisins and pine nuts, or flaky single-serve bacon and tomato quiches. Daily menu updates are posted to Facebook, and yes, the queue’s worth it.