The pandemic era saw a sharp spike in interest surrounding the art of sourdough making, with legions of budding bakers trying their hand at making a passable loaf in lockdown. Although we couldn’t get our attempts to rise to satisfactory levels, the team behind Superthing and NYC Bagel Deli had no such trouble. The purveyors of baked-goods (lead by Eddy Tice and Ania Kutek) expanded its portfolio in 2022 with new concept Cordelia Sourdough Bakehouse – a bakery dedicated to bready bliss. Intrigued by the idea of introducing Brisbane eaters to traditional European-style sourdoughs, Ania (who was born in Poland) and Eddy have snagged a sun-dappled site at the base of the Opera on Cordelia apartment building in South Brisbane for the concept’s wholesale kitchen and retail space. The couple are utilising five cultures to formulate its range of breads and baked goods, including a 48-year-old culture sourced from Sydney, one culture imported from San Francisco and a newly developed culture of their own incorporating native ingredients like Kakadu plum. In addition to sourdough, Cordelia Sourdough Bakehouse also serve bagels, milk bun burgers, baguettes and doughnuts – each made from a sourdough culture. A selection of grab-and-go options – think toasties, sweets and pastries from Superthing – are be available alongside coffee from Padre, juices and shakes.