Only a few short years ago, fans of Sprout Artisan Bakery’s master-crafted pastries had to get up at the crack of dawn to beat the rush at Rocklea Markets or scout about Brisbane’s finest cafes for a bite of its small-batch baked goods. These days we don’t need to put nearly as many kilometres on the odometer to get a taste, especially since the Sprout team arrived on James Street (though folks with an established weekly market ritual can still swing by Sprout’s stall at Rocklea). Sprout’s owners Rebecca Foley and Lutz Richter introduced themselves to James Street wanderers mid last year, opening a pop-up shopfront that they hoped would help them get a foot in the proverbial door of one of Brisbane’s most active (and in-demand) promenades. Despite being a notoriously hard precinct to break into, Rebecca and Lutz’ gamble paid off – folks flocked to feast on its flaky gourmet goodies and, buoyed by the response, they successfully managed to snag a permanent spot nearby. The gorgeous building, previously home to Waterlily Skin Body Spa, sits on the corner of James Street and Harcourt Street. Those with a keen ear for dough-related happenings (or anyone who frequently cruises down James Street in the morning) might already be acquainted with Sprout’s new shop, which quietly opened to the public a few weeks ago.
Much like at its well-received pop-up, the Sprout team places its product first. A minimalist industrial-inspired interior serves to direct eyeballs to the assortment of sweet and savoury items in the brand-new pastry cabinet, while rustic loaves also sit within reach to one side. Though the limited spatial footprint doesn’t allow for any inside seating, a few stools on the footpath are perfect perches for pastry hunters keen to tuck in immediately after purchase (our preferred method of consumption). Sprout’s existing commercial kitchen on Doggett Street, which is equipped with top-tier MIWE baking technology, is responsible for much of the baking load, but with a bricks-and-mortar shop solidified, the team is free to expand its range beyond its established crowdpleasers. Naturally, Sprout’s range of custard tarts, flaky croissants, bostocks, cardamom scrolls, savoury breakfast danishes and cinnamon buns are available, but a few new creations – including a scrumptious-sounding croissant toastie – are reportedly already turning heads. The bakery operates with a sustainability ethos in place, employing a closed-loop system to minimise waste. Sprout’s discarded coffee grinds, onions, egg shells and citrus skins are collected by the team at Loop Growers and then utilised to nourish the various crops on its Draper farm. Coffee fiends will be hyped to know that Surry Hills roaster Reuben Hills is supplying the good stuff.
Sprout Artisan Bakery is now open to the public. The team will be celebrating the new chapter with a grand-opening celebration on Saturday July 17 between 7:00 am and 2:00 pm. Guests will score a free coffee with every pastry purchase, while five tickets will be baked into separate loaves – those fortunate enough to nab a lucky loaf will score free bread for a year! Head to the Stumble Guide for operating hours and other important info.
