Tucked away simply off the nook of Little Collins and Spring Avenue, the cosy cafe and bakeshop is the three way partnership between chef duo Felix Goodwin (Donovans, Sunda) and accomplice Elena Ngyuen (European, Saigon Sally).
Felix who’s coeliac has flirted with gluten-free recipes all through his whole profession, “if I may I’d put gluten-free desserts on the menu, however I feel the concept for Kudo actually started by means of lockdown…loads of these recipes have come by means of that point interval.”
Opening up on the tail finish of July, Kudo kicked off serving up canalés, cookies and occasional, for the previous six weeks, it is just about simply been the 2 of us [Elena] within the kitchen, says Felix.
Inside Kudo, there is a beforehand unimaginable collection of gluten-free treasures, be it a matcha-infused canalé, pomelo chiffon cake, cream-filled choux pastry or perhaps a pull-apart Mars Bar-style cookie with wattleseed.
As spectacular because the baked items are, it is the bread right here that is the star; foremostly the sourdough. For anybody who has sampled GF-bread, it is a robust act to emulate the true deal however it was simply this creation that cemented Kudo for Felix and Elena.
“It was the bread that helped form the undertaking” which Felix and Elena repeatedly bake-tested their recipe.
“There’s usually much more elements, you have to work out your flour blends per recipe” Felix and Elena are generally mixing as much as ten-different flours collectively to realize a sourdough with not solely the specified texture but in addition a large flavour selection, “when you use too few flours you get like a one-note flavour”.
The outside brick wall options glass home windows which give an inside have a look at the baking kitchen while the entrance has an open-window prime for a takeaway espresso and a baguette.
There’s loads on the playing cards for Kudo, for now, they’re simply attempting their hardest to bake sufficient for every day, and to introduce individuals of all diets to participate. “We do not need it to be only a gluten-free bakery, we simply need it to be a spot to get one thing good to eat,” says Felix.
Picture credit score: Parker Blain (equipped)
