Print run044About us

Once a bait shop. Now a bakehouse.

Gull & Crumb started in 2016 when two friends took over the old bait and tackle shop by the Ettalong wharf, scrubbed it for a month and put in a coffee machine. The oven came later. The smell of bait, we're told, is finally gone.

See what we make Meet the crew

Pass 01 · How we got here

Three big days so far.

Placeholder history for the template. Swap in the real story: people love knowing who's behind the counter.

March 2016
The bait shop

A month of scrubbing, a second-hand espresso machine and six stools. Ferry commuters found us in a week.
June 2019
The oven

A deck oven the size of a small car went into the back. We started baking our own bread at 4am, and haven't slept in since.
November 2023
The back room

The old tackle storeroom became a room for long tables, classes and Friday sunset sessions.

Pass 02 · The crew

Who's behind the counter.

Fictional crew for the template, each drawn as the thing they'd grab in a fire. Replace with real people (and, if you like, real photos printed as halftones).

Mel Hartley

Co-owner · head baker

Up at 3:30, home by noon, asleep by eight. Makes the scrolls, guards the starter, judges your croissant technique silently.

Jules Okoro

Co-owner · coffee

Knows the order of every ferry regular by face. Changes the batch brew weekly and will tell you about it whether you ask or not.

Tama Rewi

Head chef

Runs the kitchen and the Friday flatbreads. Buys the flathead for the tacos from the co-op down the road most mornings.

Pass 03 · Where it comes from

Close to home, mostly.

Placeholder suppliers for the template: name the real ones (with their blessing). Locals like knowing whose eggs they're eating.

Flour: A stone mill out westOrganic wheat and rye, milled to order and trucked in fortnightly.
Fish: The local fishermen's co-opFlathead and whiting, whatever came in that morning.
Eggs: A free-range farm in the hinterlandCollected by Jules every Tuesday in a very full ute.
Coffee: A Central Coast roasterA seasonal house blend and a rotating single origin.
Milk: A Hunter Valley dairyUnhomogenised, in returnable crates.
Leftovers: A food rescue charityWhatever's left at close goes out the back door to people who need it.

Pass 04 · Noticeboard

Pinned up by the door.

Sample reviews to show the layout. Replace with real ones, with permission.

Sample review

They remembered my dog's name before mine. Fair enough, she's the regular.

Ettalong localPlaceholder · replace with a real review

Sample review

Did the sourdough class with my daughter. Our starter is called Gully and it is thriving.

Saturday classPlaceholder · replace with a real review

Once a bait shop. Now a bakehouse.

Three big days so far.

The bait shop

The oven