Danny’s Bread

If you consider yourself well-versed in Brisbane’s cafe scene, you’ve probably noticed many of the city’s top-flight nosheries serving Danny’s Bread. Artisan baker and pastry chef Daniel Mikus honed his craft at some of the country’s best bakeries, including a stint as senior baker at Iggys Down Under in Sydney, before opening Danny’s Bread in Teneriffe in 2015 with a vision of bringing exceptional traditional sourdough to Brisbane. Taking an almost scientific approach to baking, Daniel combines organic flour from Gunnedah, salt from the Murray River basin and high-quality water, using fermentation and natural bacteria to create his signature loaves. As demand quickly outgrew the original bakery, Daniel expanded into Fortitude Valley with Danny’s Artisan Bakery – a larger production hub and retail “cellar door” that allowed him to broaden his range of breads, pastries and sweet treats while continuing to supply his original Teneriffe store, Harris Farm Markets and many of Brisbane’s best cafes. Today, the bakery produces everything from country sourdough, wholemeal multigrain and light rye beer bread to buttery croissants, pastries, brownies and granola made fresh on site, alongside a curated selection of pantry staples including Alto vinegar, Colony raw honey and the same Murray River salt flakes used in every loaf. With a commitment to traditional techniques, quality local ingredients and a rotating daily special fresh from the oven, Danny’s remains one of Brisbane’s benchmark artisan bakeries.