The Baker's Duck
A Toowoomba bakery that started in a suburban garage and now sells out its croissants, that take multiple days to make, most mornings well before lunch.
Overview
The story starts in a Toowoomba shed, roller door going up each Saturday morning to a queue of croissant-hungry locals. That garage operation has since grown into a proper institution, now running under an executive chef who has kept the from-scratch approach intact even as the shop's grown up around it.
Everything is made in-house, and some of it takes real time — the croissants alone are a multi-day process using a semi sourdough starter. The menu brings together signature croissants, pies, sausage rolls and sourdough loaves, alongside creative seasonal pastries that give regulars something new to try. Local supplier partnerships, for eggs and edible flowers among other things, keep the connection to the region showing up in the food itself.
The cabinet holds its own too with vegetarian options sitting next to the meatier staples and the drinks list runs deeper than most bakeries bother with — seasonal specials and coffee treated as seriously as the baking.
It's been voted Queensland's Best Bakery in the Queensland Government's QLD Day All the Best awards.
Images: Supplied.
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