Superthing, West End: In early 2020, NYC Bagel Deli’s Eddy Tice and Ania Kutek opened their own pink-hued croissanterie Superthing on Montague Road in West End, setting the standard for visually arresting interiors and well as mouth-watering treats. This isn’t your typical bakery, here all of the pastries based on croissant dough, from the plain, almond and ham, cheese and bechamel croissants to the cruffins, savoury monkey-bread muffins and the cinnamon and orange sugar morning buns with vanilla custard.
Danny’s Bread, Teneriffe: If you consider yourself well-versed in Brisbane’s cafe scene, then you’d have noticed many of the city’s top-flight nosheries repping Danny’s Bread. Daniel Mikus is a guru when it comes to baked goods, honing his skills at some of the country’s best bakeries before striking out on his own. Danny’s Bread takes an near-scientific approach to baking, mixing organic flour from Gunnedah, salt from the Murray River basin and high-quality water before playing with fermentation and natural bacteria to create its signature sourdough.
Crust & Co. Artisan Baking, Newmarket: Another popular outlet for handcrafted goods is Crust & Co, a traditional artisan bakery employing French and Italian techniques. Co-owner Sebastien Pisasale draws upon his European heritage for the range, while co-owner Lara Keating adds her extensive experience to the mix, creating covetable croissants, crusty sourdoughs, gorgeous galettes and divine danishes.
Flour & Chocolate, Morningside and Northgate: It’s not uncommon to see a line of pastry hunters snaking out of Flour & Chocolate’s Morningside patisserie, which is why all die-hard bakery fiends celebrated when Flour & Chocolate opened a second (much larger) locale in Northgate. Now, folks can get their fix of this acclaimed outfit’s artisan breads, cakes, tarts, slices, brownies, sausage rolls and more.
Chouquette, New Farm and Brisbane City: This long-running French boulangerie and patisserie is a popular spot for Brisbane folk (some travelling from the other side of town) to nab everything from buttery croissants and freshly baked baguettes to delightful coffee. If you seek Parisian-style treats, you’ll assuredly fall head over heels for Chouquette’s macarons, almond croissants, mille-feuille, eclairs and bostocks.
Jocelyn’s Provisions, Fortitude Valley and Camp Hill: A name synonymous with decadent cakes and perfect pastries, Jocelyn’s Provisions is one of Brisbane’s most iconic purveyors of breads and baked goods, using top-notch ingredients and traditional recipes to create its esteemed (and extremely popular) array of goods. From the signature bar cakes and flourless chocolate cakes to its chewy brownies, heavenly roulades and buttery tarts, there’s something here to tantalise everyone’s tastebuds.
Albion Provisions, Albion: Another member of the Jocelyn’s Provisions empire, Albion Provisions is a splinter location that handles much of the chain’s baking operations. This is where the dough is kneaded, shaped and baked into everything from baguettes and ciabatta to croissants, Turkish loaves and seeded sourdoughs. You’ll also find a large accompaniment of seductive sweets, of course!
Cake & Bake, Newstead: The name Jocelyn Hancock is one that has garnered respect city wide. As the original owner of Jocelyn’s Provisions, Jocelyn helped build the brand into the pastry powerhouse it is today. In 2015, the doyenne of cakes struck out on her own with a new concept called Cake & Bake, which originally operated in West End before relocating to Newstead this year. Here, folks can gawk at Jocelyn’s range of cakes, slices, savouries and tarts, including lemon-souffle cheesecakes, peanut-butter brownies, caramel and praline tarts and slow-cooked beef pies.
I Heart Brownies, Bowen Hills and Brisbane City: Sometimes, it’s better to have a specialty than to be a jack of all trades. This is the mantra of the I Heart Brownies crew, who have dedicated countless hours towards the pursuit of the perfect brownie. For purely research purposes, we’ve chomped on dozens of I Heart Brownies treats (which come in flavours such as peanut butter, salted caramel, raspberry, Turkish delight and double choc) and we can verify that these might very well be the best brownies in town. We might need to eat a few more, you know, to be completely certain.
King Street Bakery, Bowen Hills: When it comes to French cuisine, the team at Montrachet deliver some of Brisbane’s best. It stands to reason, then, that any attempt at French-style baking would result in similarly phenomenal results. It seems our hypothesis was correct – King Street Bakery by Montrachet makes artisan breads and hand made viennoiserie, tartlets, and cakes that will make you quiver in ecstatic delight. Even the savoury goods are a treat – freshly made sandwiches using King Street Bakery’s house-made breads are available alongside gourmet pies and sausage rolls.
Brewbakers, Albion: If you’re a sourdough purist, the crusty loaves at Brewbakers will be sure to activate your almonds. The team here use organic locally sourced flour from Kialla Mills and long-held artisanal practices (natural leavening/fermenting and poaching) to craft a range of quality loaves, bagels, pastries, cakes and more. The starters for Brewbakers breads go back as far as the 1990s, which means this crew has been nailing it for more than two decades.
Banneton Bakery, Woolloongabba, Camp Hill and Ashgrove: Another outfit using old-school techniques and baking methods, Banneton’s age-old principles help it produce some of the most uncompromisingly authentic goods. Wholesome ingredients are transformed into breads, viennoiseries, savouries and patisseries without the use of artificial improvers or additives, so if you’re after a no-fuss croissant or guilt-free galettes, seek out one of Banneton’s three bricks-and-mortar locations or two market pop-ups.
Banjo’s Bakery, Darra: This famed Tasmanian bakery chain brought its selection to Brisbane in 2020, opening a full-service cafe and drive-through bakery in Darra to much fanfare. The substantial selection includes signature items such as the iconic Tasmanian scallop pie, double-cheeseburger pie and chicken-parmigiana pie, as well as sausage rolls, sandwiches, custard scrolls, scones, cakes, slices, danishes, muffins and bread. Need baked goods in a hurry? This is the perfect option for grab-and-go goodness.
Gerbino’s, Ashgrove and Toowong: Operating since 2003, Gerbino’s is one of Brisbane’s only family-run Italian bakeries. In addition to sublime coffee and a selection of recognisable bakery classics, Gerbino’s goes deep into Italy’s impressive baking heritage for its full range. Gerbino’s cabinets are packed with cannolis, an assortment of flavoured biscotti, tortes, croquembouche and eye-popping cakes – enough to warrant a detour next time a sweet craving hits.
Miettes Boulangerie Patisserie, Graceville: Over the river in Graceville sits a charming bakery that is renowned for its incredible selection of sweet and savoury goods. Miettes and its head baker Greg Willis whip up loaves upon loaves of artisanal breads, from your regular white sourdough and ciabatta loaf to haloumi and mint sourdough, triple-seeded rye and cornbread. What’s more, the shelves also boast batches of fresh doughnuts, croissants, breakfast brioche and limited-edition themed goodies.
The Whisk Fine Patisserie, Mount Gravatt: What do you get when one of Australia’s best competitive pastry chefs opens his own patisserie? You get The Whisk – the brainchild of acclaimed baking maestro Justin Yu. Justin works solo to pump out hundreds of pastries every week – think Fresh danishes and croissants made with high-quality Belgian butter and French flour, blueberry, strawberry and passionfruit almond tarts, macadamia brownies, and macarons.
La Bouche, Cleveland: For Michael and Erin Lutz, the three qualities that make a phenomenal baked treat are texture, flavour and indulgence. With this in mind, the duo have dedicated hours of their time to nail all three criteria across a range of Parisian-style pastries. Using French butter, Australian flour and produce from local Redland City farms, La Bouche makes a mouth-watering selection of items, including sourdough breads, seasonal danishes, cruffins, Cornish pasties, gourmet pies, and much more.
Sweeties, Everton Park: Sweeties owners Nguyen and Thuy Le operate with the mantra ‘enjoy life, eat cake’, and we can’t think of a better way to live. This baked-goods dispensary serves up an assortment of cupcakes, danishes, tarts and brownies, as well as rows of golden sausage rolls, gourmet pies and sandwiches made fresh on site. If the sweet life involves a regular diet of these bad boys, then sign us up!
Agnes, Fortitude Valley: This spot is fully deserving of being included in the list above, but unfortunately Agnes’s pop-up bakery is just that – a pop-up! We don’t know what will become of Agnes’ sourdoughs, cluster rolls, pizzette, kouign amann, charred and flaky Basque cheesecakes and cinnamon-coated filled doughnuts once the pandemic is over and the restaurant opens officially, but for now we highly recommend just about every baked item Agnes produces daily.
Is there a bakery that you think deserves a spot on this list? Drop us a line at [email protected].