Superthing

After winning the hearts of Brisbane carb lovers with their popular NYC Bagel Deli, Eddy Tice and Ania Kutek have gone a little flaky, in the best way possible. With a desire to extend their baking passion beyond bagels, Eddy and Ania decided to go all in and turn their attention to what could be considered as the pinnacle of baking – flaky, buttery, golden croissants. Their latest project, Superthing bakes seven days a week, serving up sweet treats with a serve of visual treats on the side. The space is truly a feast for the eyes, from the musk-coloured walls and ceiling to the plush pink booths and quirky art that adorns the walls. But the real spectacle is the rolling room. Behind iridescent rainbow-filmed glass is the temperature-controlled room where the dough sheeter lives, on display for you to watch (and drool) as that buttery pastry gets flattened out and ready, then transferred over to the bench to be precisely measured, cut and rolled into shape. In there, and behind the scenes in the kitchen, the Superthing team bakes fresh daily the likes of croissants (plain, almond and ham, cheese and bechamel), danishes, cruffins, savoury monkey bread, cookies, organic sourdough and more. You can also grab a selection of hot bites, sandwiches, bagels and buns to takeaway.