Located along one of the busy streets of Redfern, Baffi & Mo could be easily missed if you’re driving and least expecting an awesome cafe to catch your eye… that’s the case with me. I had heard of Baffi & Mo before and never looked into where it was until my friend took me one Saturday morning for brunch.Then it hit me, I’ve always driven along that street and never noticed it!
Not saying that it doesn’t stand out, the building itself with big glass windows peering into the cafe itself, with Vintage wallpapers and a large communal table.
It was my second visit to the cafe by now (and this time brought my dslr with the 50mm 1.4 attached!), this time it was another breakfast getaway between the boyfriend and I.
Second time round, I noticed several more details in the cafe, the old sofa, old tables, old chairs (which you sit on of course). I love it when cafes go just a bit further with details! The place itself just reminds me of Charlie Chaplin, the other ‘Mo’s‘. (Hence Baffi & Mo )
large communal table
Even this sugar holder itself is a lovely vintage addition! (old sofa in the background)
Stargazer lilies are one of my favourite flowers! It’s such a happy flower in-my-opinion, and I was happy that there was one especially on our table
A shot of latte to start the day…
I, myself indulged a pot of chai tea with honey.
Sauteed mushrooms, eggs, ricotta and basil on sonoma miche bread, topped with hollaindaise sauce.
Mushrooms were juicy, accompanied with the light tangy-ness of the hollaindase sauce, and the eggs were cooked to perfection. It easily fulfilled my tummy’s needs.
The boyfriend had scrambled eggs, smoked salmon and toast. I have to say, they do a pretty good job with eggs!
An inexpensive breakfast getaway, that will keep you, your tummy and your wallet happy!
If you’re going for the first time, avoid going on Weekend mornings unless you are prepared to wait in queue! I went during the weekend for my first time, second time it was during the week, it was less crowded and yes a great breakfast/brunch location or just for a cuppa-tea!
I’d gladly go for for third time just to review the other delights on their menu!
Baffi & Mo
94 Redfern Street, Redfern
(t) 8065 329
Besides being a food lover, photographer, I’ve always been deeply interested in the wedding industry; more specifically planning, decorating and photography – oops did I just sum up the wedding itself??
I have done several weddings, and its always a joy to share the important day of two bonding love birds… not only that but I love to absorb the atmosphere on the day – well perhaps not the stress, but I love the sights and sounds of it all. I have an occasional habit of browsing wedding photography & styling blogs during my lectures… my neighbors must either think I’m getting married or desperate… hohoho
Even though I can imagine the trauma of planning your OWN wedding… I can’t help thinking about it every now and then anyways (now lets be frank, I’m sure I’m not the minority of girls who spares a moment at these thoughts!), especially since one of my friends, the first amongst us is getting married next year. It sure makes us realize that we’re soon hitting marriage period.. eep.
But anyway, amongst my random thoughts of “oh what colours should my wedding be?”
Tiffany Blue and Rosey Red is one of my favourite colour combinations, for wedding or not, being a lover of Red I just think the Tiffany blue really gives a lighter, fresh mood to the deep, or contrasted red. Not only that, but it can come across a little ‘retro’, or country-style to some point…
My first acquaintance with a Tiffany Blue and Rosey Red wedding would have to be that of Jessica Claire‘s (leading wedding photographer in the US!) engagement party organized and styled by Chenin Boutwell.
More party details @ Chenin Boutwell’s blog
Loving the idea, brides-to-be?
I only thought I’d share this with you because 2 weekends ago, my friend at Cupcakes by M made a wedding cake for her wedding cakes portfolio (which also doubled as a birthday cake for my friend! you can imagine how over joyed the birthday girl was when she saw it!)
I, myself was in love with the colour scheme! Red, white and a light aqua blue – the design itself is so simple, but elegant. Totally love the details with the handmade red roses!
2 tiered Chocolate Truffle torte with chocolate butter cream between the layers, the whole cake covered in butter cream, marzipan and decorated with fondant! Red roses are edible of course ;D
As you can see in this closer shot, the little ‘pearl’ like decor, I believe was done with a tube of white decorative icing?
We had the cake over a ‘Tea & Cake” session at my place. Yummy, my favourite flavour by Cupcakes by M! Chcoolate Truffle Torte; not too rich yet just moist enough! Absolutely yummo with the butter cream layer
Uh-Oh, Did I just feel a little rumble in the tumtum?
Perhaps you are the kind of person who is always in a rush, breakfast skipper, or getting bored of your usual morning bite - I know that I just summed myself up!, shamefully…
So having been doing breakfasts lately with friends, and bothered to make somewhat gourmet sandwiches for breakfast, I decided to give a go at ‘baked breakfasts’! Does that sound hard at all? Nope! not really… best off all…
Little skills are needed:
- as long as you know how to operate a stove
- know NOT to burn the bacon
- When the egg is Just about right
- and be able to switch the oven to 180*C
Otherwise, everything else just gets thrown in! as simple as that!
These are the ingredients I used; of course you can try several variations – but I don’t suggest skipping the eggs! It’s not breakfast without the eggs! (according to clarzzy anyways!)
It’s also totally up to you how much of each thing you want to add in!
- Ramekins or oven proof dish! (greased)
- 1-2 eggs per serving (depending the size of your ramekins; mine wasn’t ‘that’ small, so I did 2 eggs)
- Tomato (Roma tomato in photo)
- Bacon – I used about 1-2 slices
- Baby spinach
- Cheddar Cheese (a pinch or two is good!)
- Salt, Pepper
- Herbs of your choice (optional – I did not use them here)
- Grease your ramekins using a brush with oil or oil spray
- Preheat oven to 180*C
- At the bottom rack of your oven, place a tray of water (which will eventually steam up)
(In no particular order… its up to how you want to place your ingredients!)
- Take the bacon, and wrap it around the insides of the ramekin. If you have an extra 5 minutes to spare, I’d recommend you lightly pan fry the bacon.
- Followed by the baby spinach, tomatoes.
- Crack the eggs in the middle.
- Sprinkle some cheese, add a dash of cream
- Salt & Pepper on top.
- Place ramekins on top rack of the oven, and let it cook for 15-20minutes.
- Now depending how cooked you like your eggs; its best you check it at 15minutes (which is just right for me; just a little runny but good) or if you like your eggs more cooked… leave it on for a few minutes but not longer than 20 minutes.
Voila! Breakfast is served! Recommended to accompany with a glass of juice (apple juice in my case!) Just so that your tummy doesn’t get too overwhelmed from a yummy, fulfilling breakfast
Start your day with a happy tummy!
Tried something similar, but with different ingredients? do share with us your variations of a baked breakfast!
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