The best bakeries in Brisbane for pastries, bread and more

Sprout Artisan Bakery in New Farm is going to make you S-W-O-O-N. Get your lips around any of these tasty numbers: twice baked apple crumble croissant, a raspberry crumble brioche, baklava scroll or a lemon meringue pie, a croissant toastie, a sweet sugary, cardamom custard scroll, a savoury breakfast Danish (try roasted fennel, orange, parmesan custard, roasted walnuts and fine herbs). Run by partners Rebecca Foley and European trained baker Lutz Richter, the bakery has got itself quite the reputation. Lutz has been baking since he trained as a 14-year-old apprentice in Germany before working in Bono and the Edge’s Clarence Hotel in Ireland and later working at the 2000 Australian Olympics where high production volume was the name of the game. His creative flair about flavour combinations and also innovative ways ensures Sprout is always impressing customers with new and innovative items. The pair work sustainably and have a closed loop system of food waste courtesy of the Loop farm, which takes their scraps and Sprout later buys their produce. #sustainabilitygoals  

Flour and Chocolate are masters of bread and patisserie. You'll be hard pressed to find a better baguette, and their selection of patisserie items is something to behold, including daily specials such as Monday's sticky cinnabuns, Tuesday's cream-loaded bee stings and Wednesday's sweetly sugared and filled donuts. The cabinet boasts brownies, blondies and pretty little bar cakes swathed in icing, while shelves are stacked with everything imaginable to complement bread – housemade jams, mustards, pickles, sauces, spreads and chutneys. In the fridge you'll find a bread-friendly cheese selection and a lovely range of King Valley Dairy cultured butters. Visiting on a Saturday? Be prepared to queue!

Cleveland locals know if they want to get the best selection of pastries beachside they better get to La Bouche on Shore Street West before 9am. The family-run, French-inspired patisserie offers mouthfuls of pure delight with artisan sourdoughs, savouries, and of course viennoiseries. Patisserie and bakery meet in the creation of the viennoiseries and croissants, Danishes, brioche and kouign amanns. La Bouche uses French butter as the foundation for all their croissants for that unique, authentic taste. Complement your pastries with a Bear Bones coffee to harmonise every sip and bite. You can also grab pies, with flavours such as Beef & Porcini mushroom or Pulled Pork with Barbecued Rib, which are all served in a flaky brisée pastry. And if you are undecided on what to sample just ask owners Michael and Erin Lutz who can. 

Sunnybank’s Zika’s Pastries is the epitome of a family tradition and a family-run business. To say baking runs through the veins is no exaggeration. The bakery’s very own namesake, Zika, had a grandfather who was a baker himself back in the Balkans. Now Sunnybank’s favourite café is run by Zika Sovljnaski and his wife Lubi who are keeping the tradition flowing by enlisting help from their three kids. Zika knew he wanted to bring the flavour of homemade Balkan food from his family’s homeland, Serbia, to Brisbane. So for savoury flavours try the popular burek, traditional hand-stretched pastries with fillings including meat, spinach and cheese and potato. Burek also comes sweet with cherry and apple fillings bringing customers back for more. Or why not try their other traditional sweets such as the popular totes yummy dessert, shampita? 

Fancy taking a trip to France without the 24-hour flight? Jump on in to Christian Jacques Bakery, the ultimate French bakery experience right in our very own city. Just look for the crowds milling around their bakery tucked under the Story Bridge. Continuous baking throughout the morning means sweets and savouries can be enjoyed straight out of the oven, warm and fresh. The scrumptious range on offer are traditional plain croissants to the always-selling-out bacon goat cheese and honey croissant, or more sweet pastries like profiteroles and éclairs. Bread-wise, the olives and rosemary bread is a must-try. So grab yourselves a petit piece of France and enjoy the delicious delights riverside.

There’s only one word for the tasty treats at New Farm’s hottest bakery and that’s yum! The range includes 12-grain wholemeal, dark rye and sourdough breads, lime tarts, Belgian chocolate tarts as well as carrot and pineapple cakes. The bakery is famous for generous-sized sandwiches – customers come far and wide to snap up a sando made on their top-shelf bread. They produce classic Aussie bakery favourites made from scratch and using the best quality ingredients. The multicultural and multi-generational team at Bakeologists love putting an independent spin on the classics. Housed on the quaint Merthyr Road, with its village atmosphere, the family-run Bakeologists provides customers with great quality and value for money all within a relaxed setting.    

For cakes, cannoli, biscotti, Danishes, donuts, and of course bread, the family-run Gerbino’s Italian artisan bakery at Ashgrove is the place to be. And with their baker from Venice and pastry chefs from Sicily, it’s only natural they specialise in Sicilian pastries and breads too. Gerbino’s is nestled in a bakery building that is one of the oldest in Brisbane, and have created a menu with a fusion of traditional Australian bakery items. You can find meat pies and lamingtons alongside all the wonderful pastries you’d find in Italy. The bakery is fast becoming a Brisbane institution with generations of customers flocking to the store and enjoying its community feel.

Cake and Bake in Newstead is owned and run by the super talented Jocelyn Hancock who has been baking for over three decades and her experience shows. From Tuesday through to Saturday, delicious aromas waft from the kitchen and the shop is brimming with fresh treats. Try some of the items all made on site including: savoury luncheon pies and quiches, sweet cupcakes and slices, delicious individually decorated cakes, packaged biscuits and take-home soups, cottage pies and lasagna. Jocelyn has also created Hancock & Farm to showcase produce from her property in southeast Queensland where she turns citrus, stone fruits and honey into marmalades, jams, curds, relishes, compotes, and granola. So grab some of that produce in store next time you drop by for that deliciously unforgettable cake or dessert. 

Ever had a Vietnamese coffee made on authentic Vietnamese coffee beans? It’s #simplysensational, and when served up at Ca Phe In, you know you will be able to grab an authentic Vietnamese traditional pork roll with it to go. They also specialise in meat pies, developing a recipe loved by locals. In fact, some regulars drive all the way from Caboolture to get their pie fix. Ca Phe In, was formerly known as Zillmere Bakery, and has been a staple of the Zillmere community since 1975. The current owners took over in 1997 and have passed down their baking skills to their son who continues the family business. For fast and friendly service with homemade flavours and specialty coffee, get yourself to the warm and welcoming Ca Phe In.  

When it comes to pastries, the team at Mr T’s Bakery in Grange deliver some of Brissie’s best. Mr T’s is the home of artisan breads, handmade viennoiserie, sandwiches, corporate catering, cakes and cupcakes that make the mouth water. Join others who line up on the daily for a gourmet pie or sausage roll. They deliver cupcakes around Brisbane and can whip up any type you can imagine. Not only do they do birthday cakes but they also offer corporate catering and cakes and cupcakes with your team’s logo to make your brand stand out for all the yummiest reasons.