Perron

The Spis take

A sourdough bakery and pizzeria tucked into the old DSB railway barns at BaneGaarden, a green urban oasis. Italian chef Kevin Sciascia (ex-Era Ora bakery, trained with Lille Bakery) turns out organic sourdough pastries, a well-loved savory bechamel-and-ham pastry, weekend brunch and sourdough pizzas. The setting is the real draw; it's a lovely, slightly out-of-the-way place for a relaxed morning or lunch.