OUR STORY
Peter wrote his own listing before Eat Street existed.
Peter Paul Maier started selling Hungarian garlic bread from a stall outside Woodridge train station in 1999. Word spread through markets and festivals across the country, and when Eat Street Northshore was still just an idea with no listing anywhere, he rang the office anyway and asked for an application form. There wasn’t one yet, so he wrote the name on himself, by hand.
Twenty seven years later, the langos recipe is still his own, known only to people inside the business. The tiramisu starts with cream cheese made from scratch each week, because buying mascarpone would be quicker and Peter has never been after quicker. His brother’s old line still holds behind the counter: I’m not here to make money, I’m here to feed you.
