Taking over a space previously home to a beloved venue can be a double-edged sword. While filling the gap in a busy market is a great boost early on, it can sometimes come with high expectations.

When Larry Lim, Eddy Tice and Ania Kutek became the custodians of the Bowen Hills site that formerly housed Shannon Kellam’s King Street Bakery, they knew that they had to deliver a concept that could stand on its own, quality wise, but also offer something that locals hadn’t really seen before.

“The hardest thing about inhabiting a space where there was an amazing bakery before, is the expectations – people come in wondering if we’re going to be as good?” says Larry.

“We really had to conceive recipes to combat that. The biggest thing is telling the public that what we’re doing here is different – we’re still a bakery, but it’s a different concept with a different product.”

The trio’s brand-new baked-goods dispensary, Queen Amann Bakery, is quickly putting any worries to bed. Since opening to the public on Thursday June 26, the King Street locale has been selling out most of its range. This shouldn’t really come as a surprise, though, especially considering the pedigree at the helm.

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Eddy and Ania are the brains behind a mini bakery empire, boasting a portfolio that includes NYC Bagel Deli, Superthing Bakery, Cordelia Sourdough Bakehouse and Little Red Bakery. It’s safe to say that the couple are capable in the carb department. With Larry coming onboard for this newest venture, the group is looking to popularise a pastry that, while well known amongst dough devourers, often struggles to step out of the shadow cast by croissants.

“Kouign-amann is the main hero piece here,” explains Larry. The rounded treat that the Queen Amann crew describes as “flaky, buttery and just a little full of itself” is not only the inspiration for the bakery’s playfully punny namesake, but also the venue’s signature treat.

Here, various kinds of kouignou-amann are showcased – from the classic caramelised version to flavour-packed riffs with fillings including strawberry chamomile, blueberry matcha and bourbon chocolate pecan.

“At the moment we have pretty much whatever the bakers want to bake and whatever flavours they want to create,” says Larry of the kouign-amann flavours. “Soon we’ll go and come up with some other flavours – we’ll see what’s in season.”

Beyond kouignou-amann, Queen Amann Bakery is selling sweet treats like twice-baked pistachio croissants, fruit-filled danishes, hazelnut chocolate babka and Lamington doughnuts, as well as a savoury selection encompassing house-made sausage rolls, savoury pies, bagels, sandwiches and focaccia topped with focaccia, mozzarella, stracciatella, pesto, pistachio and honey. Bread from Cordelia Sourdough Bakehouse is also available, as is take-home bagels from NYC Bagel Deli, with cakes also on the cards for the near future.

On the coffee front, Queen Amann is pouring Five Senses’ chocolatey Crompton Road blend alongside specialty beverages including hojicha and matcha sourced from Shizuoka in Japan.

When it comes to aesthetics, Queen Amann swaps King Street Bakery’s rustic and moody interiors for a clean and crisp palette of white and green. Though geared towards takeaway trade, the venue boasts a small internal dining area and will soon offer footpath dining.

But beyond the look and the product range, the Queen Amann crew hopes to capture clientele with its warm and attentive service – turning it into a signature calling card of the operation.

“Service is a big priority,” Larry stresses. “We really want to welcome everyone in and we want guests to have a warm feeling when they visit – that’s the biggest thing.”

“We just wanted to be different – and I think we’ve actually hit the mark with that.”

Queen Amann Bakery is now open to the public – head to The Directory for operating hours and other important information.