Anyone who has tried Mike McEnearney famous sourdough – or his tarts, pies, cakes and slices, for that matter – will agree that it’s about time the man opened a bakery.

The Carriageworks Farmers Market creative director and Kitchen by Mike chef-owner has announced he is currently on the hunt for a bricks-and-mortar site for his next project, Bakery by Mike, which is expected to open in the eastern suburbs later this year.

“Bondi as a community has huge appeal for me and for the style of food I like to create. Residents and beach-goers alike have a connection to nature and understand the importance of the food-cycle of life, including the importance of composting and the regeneration of food scraps and organic waste,” he said.

Like all his venues, Bakery by Mike will hero seasonal and sustainable ingredients and healthy whole foods. “In 30 years my basic food principles and approach to cooking hasn’t changed. Fresh, local and in-season ingredients every day, and that goes for baked goods and pastries, too,” McEnearney said.

Naturally, Mike’s famous sourdough will be a feature of the menu. The thick-crusted loaf is made from organic stoneground flour from Gunnedah combined with filtered water and pink salt. It’s made in a similar style to Bronte baking establishment Iggy’s Bread, where McEnearney refined his sourdough skills.

While the line-up is yet to be announced, locals can expect pies and sausage rolls made with flaky sour cream pastry, as well as a long line of sweet treats that could include his ginger and parsnip cake and apricot frangipane tart, both of which are big hits in the city.

Logistics pending, Mike hopes to open his new bakery in Sydney’s East by Christmas. Which means, something good may finally come of this year.