In an old Fremantle warehouse space, stripped back to its original brick, sits Bread in Common. A restaurant about communal dining, communal tables, sharing food, drinks, wine… with a focus down on the table.
The food philosophy is about locally sourced, seasonal produce and house-made. Constructed to be about sharing, enjoying time in common.
Hand-shaped, preservative free, daily baked breads, made from organic flours, salt, spices and fruit, and a slow sourdough process. Their hand-built, wood-fired bread ovens, named Hansel and Gretel, are the heart and soul of the bakery and restaurant.
They bake, ferment, pickle and preserve using the best seasonal and local produce available. They choose responsibly sourced seafood and farming practices to reduce their environmental impact and create honest, ethical menus.
Break bread, in Fremantle’s historic West End. Open for lunch and dinner, seven days a week, and weekend breakfast.
What people are saying:
"From the produce-driven menu to the army of small jars dutifully fermenting everything from pickles to chillies, Bread in Common’s philosophy of celebrating seasonality is on display from the get-go." (Top 100 (2024), The West Australian Good Food Guide)
