Queensland bakeries: Queensland Taste reveals our best artisan bakeries

GIVE us this day our daily bread ... sourdough that is, as well as croissants, cruffins, cronuts, donuts, baguettes and macaroons. Our bakeries have gone decidedly upper-crust and these are the best.

BAKERIES have ventured far beyond the humble meat pie and sticky buns and well into “artisan” territory. Sea salt is sourced from the Himalayas and butter is bought in from France to craft pastries that are light and flaky, and bread that is best eaten ripped from the loaf, then and there, no toppings required. We scoured Queensland to find the state’s best artisan bakeries.

Get a taste of Paris at Chouquette in New Farm. There’s always a queue for a weekend croissant.

CHOUQUETTE

1/19 Barker St, New Farm

YOU’LL forget you’re in Brisbane when a native French speaker greats you with a cheery “bonjour” at this traditional Parisienne-style bakery. Join the queue on Saturday and Sunday mornings to try their sought-after almond croissants (croissant aux. amandes) or chocolate versions (pain au chocolate), cooked to perfection using homemade chocolate. You’re more likely to get a table at this tiny cafe during the week, so you can savour a heart-stopping chocolate tart and crusty French baguette with a bowl of flat white and pretend you’re in the city of love.

CRUST & CO ARTISAN BAKING

140 Edmondstone St, Wilston

By the time you find the entrance to Crust & Co, through a car park and marked only by a black board and a nondescript screen door, you’ll feel like you’re in on a secret; albeit one that hundreds of other clued up Northsiders are in on, too. The sister bakery to Chouquette is the real deal. French loaves are hard on the outside and melt-in-your-mouth fluffy on the inside, while the hazelnut and chocolate croissant is a local favourite. Take home a slice of mushroom quiche and a loaf of artisan bread straight from the oven.

Thursday is gronut day at Morningside’s Flour & Chocolate. PIC: Darren England.

FLOUR & CHOCOLATE

4G/621 Wynnum Rd, Morningside

SAVOUR the moments you’ll have waiting in line at this hole-in-the-wall patisserie on Brisbane’s southside — you’ll need them to choose which of the myriad sweets you’ll take home. Thursdays are “gronut” day (a version of the famous croissant-doughnut hybrid invented in New York). You’ll want to get there early to get your hands on the sticky, delectable salted caramel version before they sell out. If you do miss out, though, never fear, as everything from the classic vanilla slice to the best palmiers this side of France are worth the wait.

JOCELYN’S PROVISIONS

Centro On James, 8 Cnr James St & Doggett St, Fortitude Valley

ALTHOUGH namesake Jocelyn Hancock has long since moved on, this Fortitude Valley staple is still the go-to for cakes in the inner-city — and for good reason. Try the moist chocolate mud cake with white chocolate ganache or the salted caramel layer cake and you’ll see what all the fuss is about. The bakery doesn’t just cater to sweet tooths, with gourmet meat pies (think sour cream pastry and slow cooked beef), tarts and take-home meals as good as their sweet counterparts.

Sourdough is the specialty at Brewbakers at Albion. Pic: Jono Searle.

BREWBAKERS

1/337 Sandgate Rd, Albion

DOUGHNUTS, bagels and macaroons — not to be mistaken for the French macaroon — can be savoured over a good quality cup of coffee at this bakery and cafe on Brisbane’s northside. Sourdough is the specialty here, whether it be in the form of a loaf of crusty French bread or as the base for doughnuts (go for the jam) and chocolate brownies. The best news is, most of the favourites come in mini sizes so you can squeeze in more than one sweetie and still have room for a good old sausage roll.

NOOSA HOT BREAD SHOP

4E/6 Sunshine Beach Road, Noosa Heads

THIS newbie on the Sunshine Coast is already garnering a following for its traditional pastries (Matt Preston is a fan), which are made with real French butter and flour. Sourdough bread, made using a long fermentation process that means its free of preservatives, is the kind best eaten with nothing more than a knob of butter. The bakery also has an extensive breakfast and lunch menu, and becomes a bistro on Thursday, Friday and Saturday nights.

BIRDSVILLE BAKERY

Billabong Boulevard, Birdsville

COME for the races, stay for the pies. The Birdsville Bakery has taken the humble meat pie to the next level. You’ll still find chunky steak on the menu, but kangaroo, rabbit and curried camel are fillings of choice for hungry locals. For dessert, try a homemade lamington or a wattle seed custard tart and wash it all down with a cold beer and a yarn with proud owners Dusty and Jacko.

Savoury or sweet ... it’s hard to pick a favourite at Paddock Bakery, at Miami on the Gold Coast. PIC: Luke Marsden.

PADDOCK BAKERY

20 Hibiscus Haven, Miami

WATCH bakers hard at work as you take a seat at the rustic wooden tables that fill this trendy Gold Coast bakery and cafe. Sourdough bread is baked in a wood-fired oven and served with a range of breakfast and lunch options, such as a bacon and egg roll or satay chicken burger. Leave room for dessert: a “cruffin” (croissant-muffin hybrid) comes with fillings like nutella and gooey tiramisu, while doughnuts — cooked fresh daily — fly off the shelves.

MOCKA’S PIES

Shop 34/9 Grant Street, Port Douglas

MENTION Mocka’s Pies to a local and they’ll point you in the direction of this Port Douglas bakery that has been churning out homemade pies since the ’80s. There are the usual suspects, like chicken and beef, but the signature dish is the spicy crocodile laksa pie, with big chunks of croc meat (it tastes like chicken) and a flaky crust. Not convinced? Try the taster size, $2.50, and opt for a homemade chocolate cake instead.

LE BON DEVICE

224 David Low Way, Peregian Beach

COME to Le Bon Delice on a Thursday for what locals call “milly filly day”, when chef Jean Jacques Le Faou whips up the perfect Mille Feuilles (vanilla slice). Layers of delicate pastry are separated by a light vanilla cream that doesn’t leave you feeling heavy. Chocolate eclairs are another local favourite, and all the sweets, plus a selection of light breakfast and lunch options, can be enjoyed with tea and coffee in-store.

SPROUT ARTISAN BAKERY

Rocklea Markets and various cafes

THE sourdough bread from Sprout Artisan Bakery is so good it was served to the world’s leaders at the G20 summit last year. And while owners Lutz Richter and Rebecca Foley don’t have a storefront as yet, the popular breads and pastries are available from the Rocklea Markets on Saturday mornings and restaurants and cafes throughout Brisbane including Botanica Real Food in Red Hill, Pourboy Espresso, City and Two Trees, South Brisbane. Try various adaptations of the traditional sourdough, such as a chocolate, cranberry and macadamia nut loaf, crafted with love in their Salisbury kitchen.

LE CROUTON

227 Kamerunga Rd, Freshwater

JOIN the line of locals and tourists who frequent this French boulangerie, a short drive north of Cairns. Customers spill out the door of the bakery and the smell of buttery pastries and freshly baked breads will have your mouth watering before you’ve tasted anything. Order a simple croissant to go with your latte or pick up a baguette for lunch. Just make sure you get here early; it’s so good that most of the popular items have sold out come 1pm.

VAN WEGENS CONTINENTAL BAKERY

15/130 Brisbane Rd, Mooloolaba

DUTCH baker Dane van Wagen was quick to jump on the cronut bandwagon when the trend, which started in New York, took off here. Deep-fried croissants (the base is a family recipe) are filled with flavoured cream and glazed with chocolate. Deconstructed apple crumble pie and sour cherry cheesecake are among the flavours that are likely to pop up on the menu alongside cakes, breads and more traditional pastries. Keep an eye on their social media and get in quick: cronuts tend to sell out by 11am.

Le Bon Choix ... where the baguettes come crusty and delicious. PIC: Jono Searle

LE BON CHOIX

379 Queen St and 104 Edward St, Brisbane city, 2/121 Racecourse Rd, Ascot, and 1/251 Given Terrace, Paddington

GOOD macaroons need to have a crunchy crust and a gooey middle, with a sweet but not too sweet filling, and the selection at Le Bon Choix doesn’t disappoint. This line of patisseries have developed a loyal following with those looking for a little French escape in Brisbane. The baguettes are crusty and come with cured meats and fresh salads, but it’s hard to look past the sweet treats, from mini-cakes to their signature macaroons, enjoyed over a coffee or packed in a stylish box to take home for loved ones.

The Baker's Arms at Woolloongabba, where the specials change almost daily.

THE BAKER’S ARMS

29 Logan Rd, Woolloongabba

THE extensive offering at this speciality bakehouse changes almost daily, but you’re always guaranteed to be left with a difficult choice. Do you start with a southern deep fried chicken sandwich or a French baguette with peppered salami, Swiss cheese and homemade onion jam? And do you finish with an apricot danish, pecan pie or chocolate beetroot cake? Our tip: bring a crowd and try them all.