We order exactly the bread we need, use every loaf that day, and call it a day when it's gone. Here's how a day at Mr Sandwich works.
Every morning we start with fresh bread and a plan. By the afternoon it's usually all gone, and that's exactly how we like it.
Every afternoon we look at the season, the weather and what's been flying off the counter, and we plan tomorrow's sandwiches around it. Then we order exactly the number of loaves we need. No extras, no "just in case".
Bread is at its best the day it's baked, so every loaf we order gets used that same day. Nothing carries over. It's the simplest way we know to keep every sandwich fresh, soft and consistent, from the first one at 7am to the last one out the door.
Since 2018 we've been building our menu with the help of chefs: big flavours, something new to try, and lunches that are genuinely good for you. We cook with the seasons and make sure there's something for different dietary requirements, so the whole office can find a lunch they love.
Once the last loaf is used, we're done for the day. No backup stock, no yesterday's bread. So if there's one you can't live without, come in early.
What sells out first, what you ask for, what you want to see next: it all shapes what we make tomorrow. Tell us on Instagram at @mrsandwich_wa.
Find us at The Deck, Hay Street and St Georges, 7am to 2:30pm, or until we sell out.
