While the closure of breakfast institution Willow & Spoon in Wilston is no doubt a bummer to long-time fans of the cafe (which had been operating on Newmarket Road for a decade after relocating from Alderley in 2014), locals can rest easy knowing that the space is now in the hands of a seasoned hospitality veteran.
Lollo Beck, owner of beloved Peregian Beach eatery Baked Poetry Cafe, and her children Ocean and Sahara are now the proud custodians of the venue, which recently reopened to the public as Putzig. Baked Poetry, famed for its European-style breads and cakes, shuttered in 2023 after 25 years. One would assume that a good break was in order, but Lollo, not one to sit idle, was quickly coaxed back into the hospo business by her kids.
“The kids basically grew up at Baked Poetry,” says Lollo. “After I sold the cafe they expressed a wish to do something together.”
Initially, the family thought of doing something small – a hole-in-the-wall space where Lollo could serve a clutch of her famed Euro-inspired cakes and pastries. But, after taking into account that she’d need a kitchen in which to make cakes, the trio decided to expand their search parameters.
“I saw there was an opportunity to buy Willow & Spoon,” recalls Lollo. “It’s just so beautiful, it’s in a good area, it has a nice shopfront. We didn’t have to do that much – we cleaned it up a bit, painted and put a new counter top and cake fridge in.”
Putzig, the German word for cute, is the perfect word to describe the cafe. The weatherboard-clad building is imbued with Queenslander charm in spades, with the VJ-panelled coffee counter, timber banquette and light-and-bright interior scheme creating a homely feel (there’s even a tiny kids play area on one side of the building).
Aesthetics aside, guests to Putzig will likely focus their attention on the cake cabinet and the dine-in menu. Anyone that trekked up to Perigean to dine at Baked Poetry will be thrilled to know that Lollo has brought her Rolodex of recipes with her to Brisbane, with 16 kinds of cake, tart and slice rotating through Putzig’s display.
“There’s definitely a German influence in the cakes,” says Lollo. “At Baked Poetry, the cake recipes all originated from home recipes. It’s all the same recipes, the only difference is that I’m making individual cakes, rather than the big ones – it’s easier to serve and I can do a few more, rather than one big cake with 14 slices.”
On any given day, you can find the likes of Black Forest cake, baked cheesecake, apple strudel, Bavarian apple tart, pear frangipani tartlets, vanilla slice and Persian love cake, with a clutch of homemade biscuits (including jam drop, walnut and chocolate cookies) also available.
Putzig’s brunch menu is filled with crowd-favourite options, from poached eggs on sourdough and avocado on rye with fetta to Brookfarm muesli with fruit and yoghurt, and croissants loaded with brie, tomato, spinach and chilli mayo. Later in the day, Putzig’s kitchen pumps out Kashmiri chicken burgers, antipasti plates with cured meats and cheeses, and hummus with fetta, pickled beetroot and sourdough. The cafe is serving a custom coffee blend alongside hot chocolate, brewed chai and milkshakes. There’s even a clutch of wines on offer for a lunchtime tipple.
Putzig is now open to the public seven days a week – head to the Stumble Guide for more information.
