Weekend breakky used to be one of my favourite rituals. I had my places, I had my fave orders. But lately, it’s kind of fallen off the radar. So a couple of weeks ago, Senhor R and I jumped in the car and went to one of our all-time best breakky haunts, only to be greeted by sad, overpriced food and lacklustre service. We vowed never again to set out on a breakfast quest without a place in mind.

Having heard good things about Sonoma Bakery Café, the relatively new Sonoma HQ, we decided to head southwards for something new. We were greeted by a huge warehouse space, Allpress-like in its interior. An order-and-pay-at-counter affair, said counter was laden with delicious looking sandwiches and pastry. As we stood surveying the offerings, a barista offered us the breakky menu. Easy to see it was out first visit.

sonoma corridor kitchen

Obviously there wouldn’t be much point in ordering a Sonoma breakky if it didn’t include toast. I went for the kind of thing I usually choose – toast and poached eggs with a side of avocado. I noticed, weirdly that the blackboard menu worked out a couple of dollars cheaper than the paper menu, who knows, may have been a glitch. Senhor R ordered the Turkish eggs, described as eggs with ricotta, olives, tomato, dukkah and toast.

sonoma corridor kitchen

We help ourselves to water from a handy tap imbedded in the bench and grab some salt and pepper shakers as well. Our coffees arrived, soon followed by our breakfasts. I could tell straight away that my eggs were near-perfect, the butter on the side, which I appreciated, especially as I ordered avo. I’m a bit surprised they’ve mashed the avo though, since its texture is kind of the point. I spread my sourdough (I think it’s rye spelt) with butter and avo, whack and egg on top and pierce the yolk. Perfect. Liquid. Centre. Senhor R’s breakky is very salty, luckily he loves salt. It’s not quite what we expected – a mash of soft boiled egg, ricotta, chopped olives, fresh tomato and dukkah spread on double thick toast. I’m not sure what we imagined, definitely whole (rather than slightly mashed) eggs, something more akin to baked eggs I guess (that’s also on their menu). Senhor R admits he didn’t really read the description properly.

Sonoma has their own blend roasted by Surry Hills hipsters Single Origin Roasters, I’m not a huge fan, nor am I a huge detractor. The coffee was smooth, chocolatey and well made. The staff were all really friendly, so much so that when the barista cleared away our coffee cups, he asked if we’d like another round ‘On the house, I’m pretty bored.’ Maybe it was me snapping away, maybe he really was bored, either way, can’t say no to a free coffee.

Overall, we were very impressed with Sonoma, so much so that we returned the following day for coffee and to share a sandwich (Moroccan Chicken – amazing). I loved the space – high ceilings, plenty of tables, polished concrete floors, bare light bulbs. It’s kind of hard to find, but definitely worth the trek.


Sonoma Bakery Café
32-44 Birmingham Street
Alexandria NSW 2015
02 8338 1051
7:00 am – 4:00 pm

Sonoma Bakery Café on Urbanspoon

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13 Responses to Café Review – Sonoma, Alexandria

  1. You’ve gotta love a perfectly poached egg, although I’ve never had one on mushed avocado. Coffee looks pretty good!
    john@heneedsfood recently posted…The Silver Spoon – an Italian classic

  2. Wow what a great looking space! This actually looks not too far from my house, will have to check it out.

  3. Gaby says:

    Yeah, I’d have expected the Turkish eggs being more like a terracota bowl with baked eggs. They still look good, though.
    Gaby recently posted…A mostly Paleo birthday

  4. The Turkish eggs look good – although I would have been expecting them baked too. The baked eggs on the menu are really good, as are the lunch sandwiches, especially the pork. Worth another visit :)
    Christie @ Fig & Cherry recently posted…Dinosaur sprinkles vanilla cupcakes w/ buttercream icing

    • Lau says:

      @ Gaby and Christie – Weird, isn’t it that we all read ‘Turkish eggs’ and thought ‘baked eggs’! I guess there’s just an association that Aussie breakky menus have between eggs and the middle east/Mediterranean where we think ‘baked’.

  5. Steve says:

    Poached eggs and avocado on toast! Yummy.
    Steve recently posted…damper for two

  6. Dolly says:

    nothing like decent egg porn .. YUM….
    Dolly recently posted…Creme caramel recipe

  7. You’ve just put me onto somewhere local & new to go for brekky, and within walking distance too so I won’t feel guilty splurging out!!

  8. […] where we checked out Bourke Street Bakery Marrickville, Brasserie Bread in Banksmeadow and Sonoma Alexandria (twice). And when I say ‘checked out’ you of course understand that I mean ‘drank coffee and […]

  9. […] R and I headed to Brasserie Bread one Saturday not so long ago after breakfast at Sonoma HQ in hopes of a quick coffee. We arrived during the breakky-to-lunch changeover. It was pretty damn […]

  10. […] Obviously there wouldn’t be much point in ordering a Sonoma breakky if it didn’t include toast. I went for the kind of thing I usually choose – toast and poached eggs with a side of avocado. I noticed, weirdly that the blackboard menu worked out a couple of dollars cheaper than the paper menu, who knows, may have been a glitch. Senhor R ordered the Turkish eggs, described as eggs with ricotta, olives, tomato, dukkah and toast. Café Review – Sonoma, Alexandria | Corridor Kitchen […]

  11. […] abound – think Allpress Espresso, Kitchen by Mike, Don Campos, Bread and Circus or Sonomo HQ. Further afield you’ve got the likes of Brasserie Bread and Freda’s Bar and Canteen taking up […]

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