The creation of Little Sutton Bakehouse was inspired by the longstanding relationship between Daniel Sparrow and Omar Muscat, whose bond evolved from a professional association into a deep friendship over the years. With decades of combined experience in the hospitality industry, the duo has formed a partnership that is proving successful.
Daniel began his career in hospitality at 15, working at Cream Café & Bar in Canberra, owned by Omar. He advanced to head barista and later assistant manager at another of Omar’s establishments.
The duo’s shared vision led them to build and run Doubleshot Deakin successfully. Daniel eventually moved to Redbrick Coffee, enhancing his barista skills and helping open their fifth venue, ARC. Despite this, Daniel and Omar maintained their friendship, leading to their partnership at Little Sutton Bakehouse, purchased in April 2022.
Omar had recently moved to Sutton and saw the bakery as an opportunity to become part of the community. His background as a pastry chef, trained at the Hyatt Hotel in Canberra, added a personal dimension to this new project. Omar’s experience included catering for Qantas and serving President Clinton at Parliament House.
The pair aimed to introduce café-style dining and artisan offerings at Little Sutton Bakehouse, planning to include popular pastries like cruffins.
However, as newcomers to the tight-knit Sutton community, they approached changes cautiously. They began by making minor modifications to the staple range of sourdough, pastries, cakes, and pies, and introduced fresh options such as gourmet baguettes and sandwiches.
Their vision includes creating a welcoming and inviting space, with plans for future offerings like pizza nights with live music and an outdoor coffee cart. They are committed to sourcing seasonal and local produce, building relationships with nearby farmers, including a truffle farm, to use local ingredients as much as possible.
The primary focus for Daniel and Omar is to build a thriving community environment and ensure the happiness of their customers and staff. Daniel, now a mentor to the younger staff members, aims to pass on the guidance and support he received from Omar. He emphasizes the importance of being a positive influence and helping the younger generation learn from his experiences.
With a team of 25 staff members, Daniel and Omar are dedicated to establishing trust within the local community and demonstrating their passion for hospitality. Their goal is to create a space that not only serves delicious food but also fosters a sense of community and belonging. Through their combined expertise and commitment, they aspire to make Little Sutton Bakehouse a central and cherished part of Sutton.
Whether you’re a first-time visitor or seasoned baked goods connoisseur, some must-try menu items you simply cannot look past include their flaky vanilla slice, strawberry tart, carrot cake and salted hazelnut Lindt chocolate cookie. For some healthier options, it is highly recommended to opt for a chia soaked Bircher or a classic green smoothie.
Another stand-out feature of the bakehouse is their unique and elaborate pie menu. Omar would highly recommend the peppersteak pie which uses local produce and is cooked overnight giving each flavour the perfect time to marinate. There is also a special winter addition to the pie menu currently in the works which would feature a chicken thai green curry pie, perfect for those frosty winter lunchtimes.
The bakery has cultivated a diverse community, attracting people from various backgrounds including teachers, parents, kids, farmers, and professionals. It has also established a strong relationship with the local sporting community, becoming a major sponsor for a local football club with kids aged 7-12 wearing their jerseys.
Located in the quiet area of Sutton, not far from Canberra, the bakery offers a pleasant escape from daily routines. One of its standout offerings is the highly praised lemon meringue tarts.
Looking ahead, Omar and Daniel aim to evolve the Bakery from a Bakers Delight-style establishment into a unique bakehouse brand. Plans include introducing grab-and-go food options and eventually establishing a bakehouse café with a full menu. The bakery intends to grow alongside the population, maintaining high-quality standards and friendly service.
