Kitchen by MikeSuppliedDon’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.