Grab your Nokia, tie up your platform sneakers and collect all your coins because a new café and bakery inspired by classic, country town milk bars, has opened in Redfern.

Taking up residence in a long-empty corner space on Cooper Street, a stone’s throw from Elizabeth Street and Cleveland Street, the cosy shop serves all your old favourites like Anzac biccies, wattleseed brownies, Maffra cheddar and Vegemite scrolls and rhubarb jam-filled lamingtons, each made in-house daily by chef-baker and co-owner Jordan McKenzie and baker Greer Rochford.

But while the nostalgic treats here are of note, it’s the sandwiches – five including a rotating fortnightly special – that are the real heroes of the menu.

Using wattleseed-permeated ciabatta bread baked fresh every morning, sangas include fillings the likes of hot butter, fermented potato, egg salad and onion; kangaroo with rocket, pickled fennel and cheddar; and melted Maffra mature cheddar with pickled apple and mayo.

And while the current sandwich special is a chicken Waldorf, loaded with apples, walnuts, celery, mayo and rocket, expect the next to be vegan.

Drinks-wise, Good Ways will no doubt be known for its coffee, with beans by Melbourne’s Coffee Supreme, and co-owner and experienced barista Tom Pye pouring the cups. And if java isn’t your thing, choose instead from thickshakes, teas, hot chocolate or sodas in earthy flavours like mandarin and lemon myrtle.

If you’re lucky enough to score one of a handful of seats, dine or sip inside (outdoor seating is coming soon). Or, grab your order takeaway and stroll to nearby Redfern Park to enjoy it. With bites and beans here so carefully thought-out, any way you savour them is guaranteed to be a good way.

Good Ways Deli
20 Cooper Street, Redfern
goodwaysdeli.com.au